Prawn & Courgette Stir-Fry

Name: Prawn & Courgette Stir-Fry
Cook time: 18 min
Total time: 18 min
Yield: 2 servings
Cuisine: Asian
Ingredients: 300g raw king prawns, peeled and deveined; 2 medium courgettes, spiralised or cut into ribbons; 3 garlic cloves, minced; 1 tablespoon fresh ginger, grated; 2 spring onions, sliced (white and green parts separated); 1 red chilli, deseeded and finely sliced (optional); 2 tablespoons Braggs Aminos; 1 tablespoon sesame oil; 1 tablespoon coconut oil or olive oil; Juice of half a lime; Fresh coriander, chopped; Sesame seeds for garnish; Sea salt and black pepper

Quick & Flavourful

Ready in under 20 minutes, this stir-fry is perfect for busy weeknights. The prawns provide lean protein, the courgette adds volume and fibre without the carbs, and the ginger and garlic bring plenty of flavour.

Suitable for High Protein Diet, Low Carbohydrate Diet, Low Glycaemic Diet, Medium Fat Diet

Serves: 2 |

Cook Time: 18 minutes

Ingredients

300g raw king prawns, peeled and deveined (fresh or frozen and defrosted)
2 medium courgettes, spiralised or cut into ribbons with a peeler
3 garlic cloves, minced
1 tablespoon fresh ginger, grated
2 spring onions, sliced (white and green parts separated)
1 red chilli, deseeded and finely sliced (optional)
2 tablespoons of Braggs Aminos
1 tablespoon sesame oil
1 tablespoon coconut oil or olive oil
Juice of half a lime
Fresh coriander, chopped
Sesame seeds for garnish
Sea salt and black pepper

Directions

Pat the prawns dry with kitchen paper and season lightly with salt and pepper. Prepare all vegetables and have them ready.
Use a spiraliser to create courgette noodles, or use a vegetable peeler to create long ribbons. Place in a colander, sprinkle with a pinch of salt, and let sit for 5 minutes to draw out excess moisture. Pat dry with kitchen paper.
Heat a large wok or frying pan over high heat. Add the coconut oil and let it get very hot.
Add the prawns in a single layer. Cook for 1-2 minutes on each side until they turn pink and opaque. Remove from the wok and set aside.
In the same wok, add the sesame oil. Add the minced garlic, grated ginger, white parts of spring onions, and chilli (if using). Stir-fry for 30 seconds until fragrant.
Add the courgette ribbons/noodles to the wok. Toss continuously for 2-3 minutes. They should soften slightly but still have a bite.
Return the prawns to the wok. Add the Braggs Aminos, lime juice, and green parts of spring onions. Toss everything together for 1 minute to heat through and coat in the sauce.
Divide between bowls, garnish with fresh coriander and sesame seeds. Serve with lime wedges on the side.