Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 50% off*!

*On Core membership & Workshops 12 month plans only. Offer ends 25/01/2025. See terms.
Join now
Photo of Tikka prawns with grilled vegetables by WW

Tikka prawns with grilled vegetables

2
Points®
Total Time
2 hr 25 min
Prep
15 min
Cook
10 min
Serves
4
Difficulty
Moderate
Serve up marinated prawns, grilled vegies and a hint of mint at the end of the week for a super simple dish that will cement itself as your Friday night favourite

Ingredients

Tikka masala paste

2 tsp

Fresh lemon rind

1 tsp, finely grated

Lemon juice

1 tbs

Plain or natural yoghurt, low-fat, no added sugar

2 tbs

Raw peeled prawns

600 g, peeled, tailed intact (buy600g)

Red capsicum

1 large, cut into thick strips

Zucchini

2 small, sliced thinly lengthways

Asparagus

2 bunch(es), trimmed

Olive oil

2 tsp

Lemon(s)

1 medium, cut into wedges to serve

Oil spray

1 x 3 second spray(s)

Instructions

  1. Combine tikka paste, rind, juice and yoghurt in a shallow glass or ceramic bowl. Add prawns and toss to coat. Cover and refrigerate for 2 hours.
  2. Preheat a chargrill or barbecue over high heat. Lightly spray capsicum, zucchini and asparagus with oil and cook, turning occasionally, for 8–10 minutes or until golden and tender.
  3. Meanwhile, heat oil in a large non-stick frying pan over medium-high heat. Add prawn mixture and cook, turning, for 1–2 minutes each side or until prawns have changed colour and are just cooked through. Arrange prawns and vegetables on a serving platter. Serve with lemon wedges and mint.

Notes

SERVING SUGGESTION: Brown rice.Use a vegetable peeler to slice zucchini into thin ribbons.

You might like

You might like