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–+ servings

Fried prawns on zucchini spaghetti with lemon oil

Zucchini spaghetti, also known as “zoodles”, is combined with sautéed prawns and an aromatic lemon oil to create a fresh, light spring dish. A Mediterranean, low-carb alternative to classic pasta.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main course
Cuisine Mediterranean
Servings 2 People
Calories 360 kcal

Cooking utensils

  • 1 Spiralizer or julienne cutter
  • 1 Large pan
  • 1 Bowl for the lemon oil
  • 1 Citrus juicer
  • 1 spatula

Ingredients
  

Main ingredients:

  • 2 medium zucchini
  • 200 g Shrimps peeled, gutted
  • 1 Garlic clove finely chopped
  • 1 Tbsp olive oil
  • Salt & pepper to taste

Lemon oil:

  • 2 Tbsp olive oil extra virgin
  • Zest of one organic lemon
  • 1 tablespoon lemon juice
  • Optional: pinch of chili flakes

Preparation
 

Prepare the zoodles

  • Cut the zucchinis into fine spaghetti using a spiralizer or julienne cutter and set aside.

Mix lemon oil

  • In a small bowl, mix together the olive oil, lemon juice, lemon zest and chili flakes to make a lemon oil.

Fry prawns

  • Heat the olive oil in a large pan.
  • Fry the garlic briefly, then add the prawns.
  • Fry for 2-3 minutes per side until pink and cooked through.
  • Season with salt & pepper.

Sauté the zoodles

  • Briefly add the zucchini spaghetti to the pan (approx. 1 minute).
  • Mix with the prawns, heat only gently - they should remain firm to the bite.

Sideboards

  • Arrange the zoodles and prawns on plates.
  • Drizzle with lemon oil and serve immediately.

Recommended side dishes

  • Crispy ciabatta or focaccia
  • Leaf salad with rocket and pomegranate seeds
  • Grilled peppers with garlic and olive oil

Nutritional values per portion

Calories: 360kcalCarbohydrates: 8gProtein: 28gFat: 22g
Keyword Lemon oil, Low carb, mediterranean, Shrimps, Spring, Zoodles, Zucchini spaghetti
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