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Prawn & Courgette Stir-Fry

Quick & Flavourful
Home / Recipe / Prawn & Courgette Stir-Fry

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.

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.

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