Skip to content

We use cookies and similar technologies (“cookies”) to help give you the best experience on our site and to show you relevant advertising. If you continue to use this site, we’ll assume that you’re happy to receive all cookies.

Garlic prawn, courgette and lemon pan fry recipe

Garlic prawn, courgette and lemon pan fry recipe

44 ratings

A quick and refreshing stir fry for early summer. Sliced courgette, spinach, prawns and peas are fried in butter and olive oil with lemon and garlic. A dish that's packed with vegetables and perfect with rice. See method

  • Serves 2
  • 10 mins to prepare and 5 mins to cook
  • 313 calories / serving
  • Healthy

Ingredients

  • 2 courgettes
  • 1tbsp olive oil
  • 15g (½oz) butter
  • 1-2 cloves garlic
  • 200g (7oz) raw prawns, shelled
  • 100g (3½oz) frozen peas
  • handful baby spinach leaves
  • grated rind of 1 lemon

Each serving contains

  • Energy

    1310kj
    313kcal     16%

  • Fat

    14g 20%

  • Saturates

    5g 26%

  • Sugars

    6g 7%

  • Salt

    0.7g 12%

of the reference intake
Carbohydrate 13.3g Protein 28g Fibre 10.1g

Method

  1. Trim the ends off the courgettes, then cut them into slices the thickness of a pound coin.
  2. Heat the oil and butter in a frying pan and fry the courgettes, garlic and prawns together until the prawns are pink and the courgettes are just tender, about 3-4 minutes.
  3. Add the peas and cook for 1 minute until hot, stir in the spinach and lemon rind and serve immediately with some cooked rice of your choice.

See more Prawn recipes

You may also like

Be the first to comment

Before you comment please read our community guidelines.