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Teriyaki Prawns and Courgetti with Lucy Bee

Preparation Time
10 - 15 minutes

Cooking Time
5 minutes

Serves
2

Allergy Information
Gluten Free, Wheat Free, Lactose Free, Dairy Free


Ingredients

  • 1 tsp. Lucy Bee Coconut Oil
  • 1 pepper, chopped
  • 1 garlic clove, chopped
  • 8 closed cup mushrooms, sliced
  • 1 courgette
  • 200g prawns
  • 1 tsp. chilli flakes
  • 2 tbsp. teriyaki sauce (gluten free)

Method

  1. Melt the Lucy Bee Coconut Oil in a saucepan and add in the peppers and garlic. Sauté for 2-3 minutes.
  2. Add in the mushrooms and cook for a further 1-2 minutes.
  3. While they are cooking, spiralise the courgette and set aside. If you don’t have a spiralizer, cut the courgette lengthways, as thinly as possible then across into very fine strands.
  4. Add the prawns, chilli flakes and teriyaki sauce into the mushroom mixture and stir everything together. If using raw prawns, make sure they're cooked through.
  5. Finally, stir in the courgetti, mix together and serve.

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