Lemon Garlic Butter Prawns

with Quinoa and Asparagus

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low-carb
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low-carb
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Instructions

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1 Cook quinoa

Add the quinoa to a bowl, cover with warm water and rinse. Drain in a fine sieve. Add the measured water to a pot and bring it to a boil. Add the quinoa and a pinch of salt. Cover with a lid, reduce the heat to low and simmer for 15 min or until the liquid is absorbed and the quinoa is tender.

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2 Prep

Peel and mince the garlic. Peel and slice the shallots. Wash the lemon thoroughly and grate its zest with a fine blade, taking care to avoid its bitter white pith. Chop half of the lemon into slices. Juice the remaining half. Finely chop the fresh parsley. Chop the zucchini and asparagus (remove its woody stems) into batons.

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3 Fry prawns

Drain the prawns on kitchen paper. Heat a non-stick pan over a medium-high heat with a drizzle of oil. Once hot, add the prawns with a pinch of salt and cook for 2-3 min. Transfer the prawns to a plate, reserve the pan. 

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4 Cook veg

Return the pan to a medium-high heat with a drizzle of oil. Once hot, add the asparagus and zucchini and fry for 3 min, stirring occasionally. Add the shallots and garlic and cook for 2 min. Add the measured water and stock and simmer for 3 min.

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5 Sauce

Remove the pan from the heat, add the butterlemon slices, 1/1.5/2 Tbsp of lemon juice and 0.5/0.75/1 tsp of lemon zest. Whisk until the sauce begins to thicken. Return the prawns to the pan and season with a pinch of black pepper.

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6 Serve

Serve the prawns and vegetables over the quinoa. Garnish with the chopped parsley

Tips for fussy eaters

Go easy on the garlic!

Pro tip

For a carby version, why not add your favourite pasta to the prawns?

Lemony, garlicky, buttery prawns. Need we say more?

Cooking Time: 30 min

Cals 498 · Prot 30 · Carbs 42 · Fat 24

Ingredients

Number of people

Prawn

Jumbo prawns 300 Grams
Garlic cloves 3 Piece
Shallots 1 Piece
Lemon 1 Piece
Fresh parsley 15 Grams
Vegetable oil 1 Tbsp
Salt 0.5 Tsp
Water 150 ML
Vegetable stock cube 1 Piece
Salted butter 50 Grams
Black pepper 0.5 Tsp

Vegetables

Small zucchini 2 Piece
Thick asparagus 250 Grams

Quinoa

White quinoa 100 Grams
Water 200 ML
Salt 1 Tsp

Lemony, garlicky, buttery prawns. Need we say more?

Cooking Time: 30 min

Cals 498 · Prot 30 · Carbs 42 · Fat 24

Instructions

photo

1 Cook quinoa

Add the quinoa to a bowl, cover with warm water and rinse. Drain in a fine sieve. Add the measured water to a pot and bring it to a boil. Add the quinoa and a pinch of salt. Cover with a lid, reduce the heat to low and simmer for 15 min or until the liquid is absorbed and the quinoa is tender.

photo

2 Prep

Peel and mince the garlic. Peel and slice the shallots. Wash the lemon thoroughly and grate its zest with a fine blade, taking care to avoid its bitter white pith. Chop half of the lemon into slices. Juice the remaining half. Finely chop the fresh parsley. Chop the zucchini and asparagus (remove its woody stems) into batons.

photo

3 Fry prawns

Drain the prawns on kitchen paper. Heat a non-stick pan over a medium-high heat with a drizzle of oil. Once hot, add the prawns with a pinch of salt and cook for 2-3 min. Transfer the prawns to a plate, reserve the pan. 

photo

4 Cook veg

Return the pan to a medium-high heat with a drizzle of oil. Once hot, add the asparagus and zucchini and fry for 3 min, stirring occasionally. Add the shallots and garlic and cook for 2 min. Add the measured water and stock and simmer for 3 min.

photo

5 Sauce

Remove the pan from the heat, add the butterlemon slices, 1/1.5/2 Tbsp of lemon juice and 0.5/0.75/1 tsp of lemon zest. Whisk until the sauce begins to thicken. Return the prawns to the pan and season with a pinch of black pepper.

photo

6 Serve

Serve the prawns and vegetables over the quinoa. Garnish with the chopped parsley

Tips for fussy eaters

Go easy on the garlic!

Pro tip

For a carby version, why not add your favourite pasta to the prawns?

Ingredients

Number of people

Prawn

Jumbo prawns 300 Grams
Garlic cloves 3 Piece
Shallots 1 Piece
Lemon 1 Piece
Fresh parsley 15 Grams
Vegetable oil 1 Tbsp
Salt 0.5 Tsp
Water 150 ML
Vegetable stock cube 1 Piece
Salted butter 50 Grams
Black pepper 0.5 Tsp

Vegetables

Small zucchini 2 Piece
Thick asparagus 250 Grams

Quinoa

White quinoa 100 Grams
Water 200 ML
Salt 1 Tsp
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