Garlic Prawn & Zucchini One-Pan
Garnelen-Knoblauch-Zucchini-Pfanne
AI photoJuicy king prawns with garlic, zucchini and cherry tomatoes — one pan, 12 minutes, under 350 kcal.
This dish is proof that a great dinner doesn't need an hour. Prawns are done in 3 minutes, zucchini in 5 — together with plenty of garlic and cherry tomatoes, you get a dish that looks and tastes like you spent hours in the kitchen.
Perfect for evenings when time is short but hunger is real. Serve with crusty bread for dipping, steamed rice or a simple green salad.
Ingredients
- 300 g king prawns, raw, peeled (frozen is fine)
- 2 zucchini, cut into half-moons
- 200 g cherry tomatoes, halved
- 4 garlic cloves, pressed
- 2 tbsp olive oil
- Juice of ½ lemon
- 1 tsp smoked paprika
- Fresh parsley
- Salt, pepper, chilli flakes
Shop key ingredients:
Method
- Heat oil in a large frying pan over high heat.
- Fry zucchini 3–4 minutes until lightly browned, then remove from pan.
- Add garlic to the pan and cook for 30 seconds.
- Add prawns and cook 2–3 minutes per side until pink and cooked through.
- Return zucchini and cherry tomatoes to the pan. Season with paprika, salt, pepper and chilli flakes.
- Finish with lemon juice and fresh parsley. Serve immediately.
Kitchen note: Don't overcook the prawns — as soon as they curl and turn pink, they're done.