BBQ Lemongrass Prawns With Zucchini Salad

This is THE perfect healthy dish for a warm, summer evening. It’s quick to prepare and the flavours are divine! 😋


➡️ 1 tbsp finely chopped lemongrass
➡️ 2 tsp finely grated ginger
➡️ 1 garlic clove, crushed (make sure it’s @Grange garlic!)
➡️ 1 long red chilli, seeded and finely chopped
➡️ 1/4 cup lime juice
➡️ 1 tbsp finely chopped coriander
➡️ 1 tbsp olive oil
➡️ 750g raw prawns
➡️ 1 tbsp tamari
➡️ 1/4 tsp sesame oil

➡️ 1 zucchini, spiralise into noodles
➡️ 1/3 cup coriander leaves
➡️ 1/2 cup mint leaves
➡️ 1 cucumber, peeled into ribbons
➡️ 12 cherry tomatoes, halved
➡️ 2 handfuls mixed lettuce leaves
➡️ 1/4 red capsicum, finely chopped
➡️ 1 tbsp chives, finely chopped


To make the salad combine zucchini noodles, coriander, mint, cucumber, tomatoes, lettuce, capsicum and chives in a large bowl.

Combine the lemongrass, ginger, garlic, chilli, lime juice, coriander and oil in a jug. Place the prawns in a bowl, pour over half the lemongrass mixture and toss to coat.

Heat a barbecue plate on high and cook the prawns 2-3 minutes each side until opaque. Transfer to a plate.

Add the tamari and sesame oil to the remaining lemongrass mixture and mix well. Arrange the zucchini salad onto plates, top with prawns and drizzle with the soy sauce mixture.


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  • consistency
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  • progress

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