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Chilli and lime tiger prawns with fried courgettes

Name: Chilli and lime tiger prawns with fried courgettes
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: Serves 1
Ingredients: 6 whole sustainable tiger prawns; 2 limes, grated zest and juice; 1 crushed garlic clove; 1 tbsp olive oil; 1 medium courgette; 2 tsp semolina; 1 tsp cornflour; 1 tbsp vegetable oil; 20g butter; Pinch of chilli flakes; Black pepper; To serve; Mayo; Lime wedges

By: Jules Mercer
Former acting food editor, delicious.

Published: 27 Jul 22
Updated: 4 Mar 25

Chilli and lime tiger prawns with fried courgettes

Serve these sizzling lime and chilli prawns with golden, pan-fried courgettes and mayo. This delicious dinner for one is ready in 30 mins.

Check out more incredible solo suppers in our collection of delicious recipes for one person.

Easy
July 2022

Test kitchen approved

Serves 1
Hands-on time 20 min, plus oven time 10 min

Serve these sizzling lime and chilli prawns with golden, pan-fried courgettes and mayo. This delicious dinner for one is ready in 30 mins.

Check out more incredible solo suppers in our collection of delicious recipes for one person.

Nutrition: per serving

Calories: 506kcals
Fat: 39.9g (13.6g saturated)
Protein: 20.2g
Carbohydrates: 15.4g (3.1g sugars)
Fibre: 2.3g
Salt: 1.8g

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Ingredients

6 whole sustainable tiger prawns
2 limes, grated zest and juice
1 crushed garlic clove
1 tbsp olive oil
1 medium courgette
2 tsp semolina
1 tsp cornflour
1 tbsp vegetable oil
20g butter
Pinch of chilli flakes
Black pepper

To serve

Mayo
Lime wedges

Method

Toss the tiger prawns with half the grated lime zest and juice of 1 lime, crushed garlic and olive oil. Set aside to marinate for 10 minutes.
Meanwhile, heat the oven to 200°C fan/gas 7. Slice the courgette into 0.5cm rounds. Toss with the semolina, cornflour, pinch of salt and vegetable oil. Transfer to a baking tray and roast for 10-12 minutes until golden. Heat the grill to high. Grill the prawns for 3-5 minutes on each side until just cooked through. In a small pan, melt the butter with the remaining grated lime zest and juice, a pinch of chilli flakes and some black pepper until sizzling. When the prawns and courgettes are done, remove and drizzle with the chilli lime butter. Serve immediately with a dollop of mayo and lime wedges