Lemon Garlic Prawns with Courgette Ribbons

Ingredients

• 🦐Prawns, large, raw, peeled and deveined320 g
• 🥒Zucchini, trimmed2
• 🧄Garlic, minced3 clove
• 🍋Lemon, zested and juiced1
• 🧈Unsalted Butter2 tbsp
• 🫒Extra Virgin Olive Oil1 tbsp
• 🌿Dried Oregano1 tsp
• 🫑Red Pepper Flakes, optionalto taste
• 🧂Kosher Saltto taste
• 🧂Black Pepper (ground)to taste

Contains Dairy, Garlic, Shellfish. AI-generated, checked against common allergens; always check labels.

Method

1. 1

   Peel the courgettes

   Trim the Zucchini and use a vegetable peeler to shave them into long ribbons, turning the fruit as you go so you get wide, even strips instead of thin scraps. Stop when the centre core becomes seedy and soft, and keep the ribbons loose so they wilt evenly in the skillet later; if they start to break, rotate the courgette and take lighter passes.

   2 min
2. 2

   Prep the aromatics

   Finely mince the Garlic Cloves on a chopping board and zest the Lemon straight over it, then slice the lemon in half so it is ready to juice. Keep the garlic very small so it melts into the butter instead of catching in little bitter pieces, and if any bits are coarse, run the knife through them again before moving on.

   2 min
3. 3

   Season the prawns

   Pat the Prawns dry with paper towel and spread them out so no surface is wet, then season them with the Kosher Salt, Black Pepper (ground), and half the Dried Oregano. Dry prawns sear instead of steaming, and the oregano should cling lightly rather than clump; if the prawns feel damp, dab them again before they touch the skillet.

   1 min
4. 4

   Sear the prawns

   Set a large skillet over medium-high heat with the Extra Virgin Olive Oil and the Unsalted Butter, swirling until the butter foams and the fat looks glossy. Lay the Prawns in a single layer and leave them alone for about 2 minutes, until the undersides turn coral pink with a few golden spots and they release cleanly when nudged; if they stick, give them another few seconds instead of forcing a flip. Turn them once, cook for about 1 minute more, then lift them out to a plate so they stay juicy.

   3 min
5. 5

   Soften the garlic

   Lower the heat to medium and add the Garlic Cloves to the same skillet, stirring constantly for about 30 seconds until they smell sweet and turn just pale gold at the edges. Keep them moving in the butter so they do not catch; if the garlic starts to darken too quickly, pull the skillet off the heat for a moment and stir before returning it.

   1 min
6. 6

   Add the courgettes

   Tip the Zucchini ribbons into the skillet and toss them through the garlicky butter over medium heat for about 60 seconds, using tongs or a spoon to lift and turn them so they just soften at the edges. They should stay bright green and glossy, with a little bend but still a fresh snap; if they flood the skillet with liquid, keep tossing for a few seconds longer so that moisture evaporates.

   1 min
7. 7

   Build the sauce

   Pour the Lemon juice into the skillet and add the lemon zest, the rest of the Dried Oregano, and the Red Pepper Flakes if you are using them, then stir and scrape the base for about 30 seconds until the liquid turns glossy and smells sharply lemony. Let the acid sizzle briefly against the hot fat, and if the pan looks dry, loosen it with a splash more lemon juice from the fruit rather than letting the aromatics catch.

   1 min
8. 8

   Finish and toss

   Return the Prawns to the skillet and toss them through the sauce for about 30 seconds, just until they are hot and the courgettes and prawns are evenly coated in a glossy lemon glaze. The prawns should look plump and fully opaque with no grey centres, and the sauce should cling in a thin sheen rather than pooling; if the prawns have curled tightly, take the skillet off the heat immediately so they do not toughen.

   1 min

Nutrition per serving