Grilled Prawns with Courgette
Prep
15 mins
Cook
12 mins
Servings
4
Difficulty
Easy
This is one of my favorite quick weeknight dinners because it comes together in under thirty minutes and tastes absolutely restaurant quality. The prawns are plump and succulent when grilled properly, and they pair beautifully with tender courgette ribbons that soak up all the garlicky lemon flavors. What I love most is that prawns are packed with protein and selenium, making this dish as nourishing as it is delicious. The whole meal is so simple you barely need to think about it, yet everyone at the table will be genuinely impressed.
Ella x
Ingredients
- 500 glarge king prawns(peeled and deveined)
- 3courgettes(sliced lengthwise into thin planks)
- 5 tablespoonsextra virgin olive oil
- 4garlic cloves(minced)
- 3 tablespoonsfresh lemon juice
- 2 tablespoonsfresh parsley(finely chopped)
- 1 teaspoonfresh thyme(dried or fresh)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ¼ teaspoonred chilli flakes(optional)
Detail level
Instructions
- 1
Preheat your grill to high heat, ensuring the grates are clean and well-oiled to prevent sticking.
Tip: Heat the grill for at least 10 minutes before cooking for optimal temperature.
- 2
In a bowl, combine 4 tablespoons of olive oil with minced garlic, fresh lemon juice, chopped parsley, thyme, salt, pepper, and chilli flakes. Set aside 1 tablespoon of this mixture for brushing the courgettes.
Tip: Prepare your marinade while the grill heats to save time.
- 3
Toss the prawns in half of the remaining garlic-herb oil mixture, ensuring they are well coated. Let them sit for 5 minutes.
Tip: Don't marinate prawns too long as the acid in lemon will begin to cook them.
- 4
Brush the courgette planks on both sides with the reserved 1 tablespoon of olive oil and the remaining herb mixture. Season lightly with salt and pepper.
Tip: Pat courgettes dry with paper towels before brushing to achieve better caramelization.
- 5
Place courgette slices directly on the hot grill in a single layer. Grill for 3-4 minutes on each side until they develop golden char marks and are tender but still slightly firm.
Tip: Arrange courgettes in the same direction for attractive crosshatch grill marks.
- 6
Push the courgettes to the cooler side of the grill. Arrange prawns on the hottest part of the grill in a single layer without crowding.
Tip: If your grill isn't large enough, grill prawns in batches to ensure proper cooking.
- 7
Grill prawns for 2-3 minutes per side until they turn opaque and pink, with slight char on the edges. They cook quickly, so monitor them closely to avoid overcooking.
Tip: Prawns are done when they curl into a tight C-shape and the flesh is no longer translucent.
- 8
Transfer the grilled courgettes and prawns to a serving platter. Drizzle any remaining herb oil over the top and serve immediately while still warm.
Tip: Serve with crusty bread or over a bed of fresh greens for a complete meal.
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