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Low-carb grilled prawns with chimichurri zoodles

Ingredients

  • 1 lemon, both the zest and the juice
  • 1 red chilli pepper
  • ½ yellow bell pepper
  • 60 ml finely chopped fresh parsley
  • 2 pressed garlic cloves
  • 150 ml olive oil
  • salt and pepper
  • 900 g zucchini
  • 900 g peeled raw prawns
  • 2 tbsp olive oil
  • 2 limes for serving (optional)

 

Instructions

  1. Start by making the chimichurri. Rinse the lemon and remove the peel with a fine grater. Juice lemon and add both the zest and the juice to a blender or food processor.
  2. Slice the chilli in half and remove the seeds. Chop finely and add to blender. Add the bell pepper, parsley, garlic, and olive oil. Season with salt and pepper.
  3. Blend until the sauce has a coarse but uniform appearance.
  4. Next, prepare the zoodles by slicing or spiralling the zucchini.
  5. Zoodles can be served raw or quickly sautéed in olive oil. (Alternatively, you can salt and cook them in the microwave for a minute.)
  6. Put the prawns on a skewer and brush them with olive oil. Grill or pan-fry the prawns for a couple of minutes on each side. They are done when they turn a nice pink colour. Grill or fry the lime halves alongside the prawns.
  7. Toss the zoodles with most of the chimichurri. Serve the skewered prawns on a bed of zoodles; top the prawns with the remaining chimichurri.

 

Tip!

Love cumin or paprika? Then go ahead and add some and customize the chimichurri to suit your tastebuds.

A mix of vibrant green and yellow zucchini can make your zoodles more colourful!