Garlic prawn, courgette and lemon pan fry recipe
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
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
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Shop ingredientsEach serving contains
- Energy
- 1310kJ 313.0kcal
- Fat
- 14g
- Saturates
- 5g
- Salt
- 0.7g
- Sugars
- 6g
of the Reference intake
Carbohydrate 13.3gProtein 28.0gFibre 10.1g
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- Trim the ends off the courgettes, then cut them into slices the thickness of a pound coin.
- 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.
- 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
