Zesty Lemon & Herb Grilled Prawns
Perfect for the barbecue or a grill pan, this recipe is all about bright, fresh flavours.
Why it’s healthy: No frying, minimal oil, and packed with protein.
Ingredients:
500g large raw prawns, peeled and deveined (tails on or off)
2 tbsp olive oil
Zest and juice of 1 lemon
2 cloves garlic, minced
1 tbsp fresh chopped herbs (parsley, dill, or chives work well)
Pinch of chilli flakes (optional)
Salt and black pepper to taste
Skewers (if using wooden ones, soak in water for 30 minutes first)
Method:
Marinate: In a bowl, whisk together the olive oil, lemon zest, lemon juice, garlic, herbs, chilli flakes, salt, and pepper. Add the prawns and toss to coat. Let them marinate for 15-30 minutes in the fridge.
Skewer: Thread the prawns onto the skewers.
Grill: Heat your grill or grill pan to medium-high. Cook the prawn skewers for 2-3 minutes per side, until they are pink and opaque.
Serve: Perfect with a fresh green salad, steamed asparagus, or over a bed of quinoa.
A light yet satisfying salad that’s bursting with texture and flavour.
Why it’s healthy: Loaded with vegetables, healthy fats from avocado, and lean protein.
Ingredients:
400g prawns, peeled and deveined
1 tbsp olive oil
2 cloves garlic, thinly sliced
1 red chilli, deseeded and finely chopped
4 cups mixed salad leaves (e.g., spinach, rocket, butter lettuce)
1 ripe avocado, sliced
1 cup cherry tomatoes, halved
½ red onion, thinly sliced
For the Dressing: 2 tbsp extra virgin olive oil, 1 tbsp fresh lime juice, 1 tsp honey or maple syrup, salt, and pepper.
Method:
Cook Prawns: Heat olive oil in a pan over medium heat. Add the garlic and chilli and cook for 30 seconds until fragrant. Add the prawns and cook for 2-3 minutes per side until pink. Set aside.
Assemble Salad: In a large bowl, combine the salad leaves, avocado, cherry tomatoes, and red onion.
Dress: In a small jar, shake together the dressing ingredients.
Combine: Add the warm prawns (with any pan juices) to the salad. Drizzle with the dressing and toss gently. Serve immediately.
Faster than takeaway and much better for you!
Why it’s healthy: Packed with veggies and uses a light, homemade stir-fry sauce.
Ingredients:
400g raw prawns, peeled and deveined
1 head of broccoli, cut into small florets
1 red capsicum, sliced
1 carrot, julienned or thinly sliced
2 spring onions, sliced
2 cloves garlic, minced
1 tsp fresh ginger, grated
For the Sauce: 3 tbsp low-sodium soy sauce (or tamari), 2 tbsp water, 1 tbsp rice vinegar, 1 tsp sesame oil, 1 tsp cornflour.
Method:
Sauce: In a small bowl, whisk all the sauce ingredients until the cornflour is dissolved.
Stir-fry Veggies: Heat a wok or large non-stick pan over high heat with a tablespoon of oil. Add the broccoli and stir-fry for 2-3 minutes. Add a splash of water and cover for 1 minute to steam. Add the capsicum and carrot and stir-fry for another 2 minutes until tender-crisp. Add the garlic and ginger and cook for 30 seconds until fragrant.
Add Prawns: Push the vegetables to the side. Add the prawns and cook for 1-2 minutes per side until they start to turn pink.
Combine & Sauce: Pour the sauce over everything in the pan. Stir constantly until the sauce thickens and the prawns are fully cooked (about 1-2 more minutes).
Serve: Garnish with spring onions and serve immediately over brown rice or cauliflower rice for a low-carb option.
