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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


  • 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

  • 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


  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

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