Why You’ll Love This Recipe

I love this recipe because it’s a perfect balance of freshness and punchy flavor. The prawns soak up the aromatic lemongrass, lime, and coriander, while the zucchini salad adds crunch and brightness. It’s healthy, gluten-free, and ideal for warm days when I want something that’s both nourishing and refreshing. Plus, it comes together in under 30 minutes, making it great for both weeknights and entertaining.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 tbsp finely chopped lemongrass or lemongrass paste
2 tsp finely grated ginger
1 garlic clove, crushed
1 long red chilli, seeded, finely chopped (optional)
1/4 cup (60ml) lime juice
1 tbsp finely chopped coriander
1 tbsp extra virgin olive oil
750g raw Coles Banana Prawns, peeled leaving tails intact, deveined
1 tbsp salt-reduced soy sauce
1/4 tsp sesame oil

Zucchini salad
250g pkt Coles Australian Zucchini Noodles
1/2 cup coriander leaves
1/2 cup mint leaves
1 Lebanese cucumber, peeled into ribbons
1 carrot, peeled, cut into ribbons
2 spring onions, thinly sliced

Directions

Step 1
I start by preparing the zucchini salad. In a large bowl, I combine the zucchini noodles, coriander leaves, mint, cucumber ribbons, carrot ribbons, and sliced spring onion. I set it aside while I cook the prawns.

Step 2
In a jug, I mix the lemongrass, ginger, garlic, chilli (if I’m using it), lime juice, chopped coriander, and olive oil. I place the prawns in a large bowl, pour in half of the lemongrass mixture, and toss everything together until the prawns are well coated.

Step 3
I heat a barbecue plate or grill pan on high heat. I cook the prawns for about 2–3 minutes per side until they curl, turn pink, and are lightly charred. Once cooked, I transfer them to a plate.

Step 4
To finish the dressing, I add the soy sauce and sesame oil to the remaining lemongrass mixture in the jug, stirring it to combine.

Step 5
I arrange the zucchini salad on a large serving platter, top it with the freshly grilled prawns, and drizzle everything with the soy dressing. It’s delicious served immediately while the prawns are warm and the salad is crisp.

Servings and Timing

This recipe serves 4 people. It takes about 20 minutes to prep and 10 minutes to cook, making it a quick 30-minute meal that’s perfect for lunch or dinner.

Variations

Sometimes I like to add a handful of roasted cashews or peanuts on top for extra crunch. If I’m out of prawns, I use grilled chicken or tofu for a different protein. For a little sweetness, I add a splash of honey to the dressing. I also love to use spiralized carrots or cucumber instead of zucchini for variety.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 2 days. I keep the prawns and salad separate so the vegetables don’t become soggy. I reheat the prawns gently in a skillet or microwave for a few seconds, then toss everything together just before serving. The salad can also be enjoyed cold for a light, refreshing meal.

FAQs

How do I know when the prawns are cooked?

I look for them to curl into a “C” shape and turn pink and opaque. Overcooked prawns become rubbery, so I keep an eye on them.

Can I make this recipe without a barbecue?

Yes, I often use a grill pan or a regular non-stick skillet on high heat when I don’t have access to a barbecue.

What can I use instead of soy sauce?

I sometimes use tamari or coconut aminos for a gluten-free option.

Can I prepare the salad ahead of time?

Yes, I prepare the veggies a few hours ahead and keep them refrigerated. I add the prawns and dressing just before serving.

Is this recipe spicy?

Only if I include the chilli. I adjust or omit it depending on who I’m serving.

Can I use frozen prawns?

Yes, I thaw them completely and pat them dry before marinating so they cook evenly.

What does lemongrass add to the flavor?

It gives a fresh, citrusy aroma that brightens the whole dish and pairs beautifully with lime and coriander.

Can I add noodles to make it more filling?

Absolutely. I sometimes add rice noodles or vermicelli for a heartier salad.

How do I keep the zucchini noodles from getting soggy?

I pat them dry with paper towels before tossing them with the other ingredients and avoid adding the dressing too early.

Can I make this vegetarian?

Yes, I replace prawns with grilled tofu or tempeh and still get all the delicious flavor.

Conclusion

This lemongrass prawns with zucchini salad is one of my favorite quick and flavorful meals. I love how it combines freshness, spice, and zesty lime in one vibrant dish. It’s simple to prepare yet impressive enough for guests, making it perfect for any occasion when I want something light, healthy, and full of flavor.