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Lemon Grilled Prawns with Coconut Cream Squash Noodles


  • 1½ pounds pre-cooked shrimp, tail-off and deveined

  • 2 tablespoons coconut oil, warmed until just liquid

  • 1 tablespoon dried rosemary

  • Juice and zest from 1 lemon

  • Fresh ground lemon pepper

  • 2 TBSP coconut oil

  • 4 large yellow squash (zucchini)

  • 2 large green squash (zucchini)

  • ½ cup thick coconut milk (coconut cream)

  • Freshly ground pepper

Total Time: 20 min Prep: 10 min Cook: 10 min
Yield: 4 Level: easy


by Carrie Brown (enjoy more recipes and amazing cook books by Carrie)

Place shrimp, 2 TBSP of liquid coconut oil, rosemary, lemon juice, zest and lemon pepper in a bowl and mix well. Set aside to marinate for at least 30 minutes, stirring occasionally to keep the prawns thoroughly coated.

Julienne the yellow and green squash with a julienne peeler or a mandoline.

Heat 2 TBSP of coconut oil in the largest pan you have, over a high heat. It is easier to toss the “noodles” well if you have a large pan.

Toss the julienned squash in the pan with the oil, separating the “noodles” as you do so.

Heat for 1 minute.

Meanwhile, heat a griddle over high heat.

Pour the heavy cream into the squash and season with ground pepper.

Cook squash for another minute until the cream just starts to boil, tossing the squash frequently.

Stir the prawns in the marinade and then spoon the prawns onto the hot griddle. Grill on high until warmed through & starting to brown, about 1 minute.

Toss the squash to make sure it is evenly coated in cream and turn into a serving dish and cover with a lid (or foil) while prawns heat.

Pile “noodles” onto each plate and place prawns over the top.

Spoon a little of the lemon marinade over the prawns.