Prawn skewers with lemon, caper and tomato dressing
- Prawn skewers with lemon, caper and tomato dressing
- 12 small wooden skewers
- 500g peeled raw prawns
- 3 courgetteszucchini, summer squashX, cut into
- long ribbons (see tip)
- spray oil
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 2 anchovies in oil, drained, finely chopped
- 1 tablespoon baby capers, rinsed, drained, chopped
- 2 tomatoes, deseeded, diced
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh chives
- black pepper
1 Soak wooden skewers in cold water for 20 minutes before using, to prevent them from burning. Thread prawns and courgette ribbons alternately onto skewers.
2 Preheat a barbecue hotplate or chargrill pan to medium-high. Lightly spray skewers with oil. Cook for 4-5 minutes, turning, or until prawns are golden and cooked through.
3 Meanwhile, in a medium bowl, combine lemon juice, olive oil, anchovies, baby capers, tomatoes, dill and chives. Season with pepper. To serve, drizzle prawn skewers with tomato dressing.
Nutrition Info (per serve)
Total fat 7g
Saturated fat 1g
Dietary fibre 2g
Make it vegan: Replace prawns with your choice of vegetable or mushrooms.
Make it low FODMAP: Weigh courgettes and limit to 65g per serve (larger serves become high FODMAP).
Use a vegetable peeler to peel long thin strips from the courgette (or carrot, if making it low FODMAP). To make up weight, add in carrots cut into ribbons.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
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