Low-carb prawn and pepper stir-fry
Low-carb prawn and pepper stir-fry with chilli and lime. Tasty as a snack or as a warm meal, and ready in no time at all.
At a glance
- Serves 2
- Prep time: 10 min
- Cooking time: 10 min
- Total time: 20 min
- Calories: 240 kcal per serving
- Protein: 30 g
- Fat: 8 g
- Carbs: 10 g
Ingredients
- 300g prawns
- 2 peppers
- 2 spring onions
- 1 lime
- 1 chilli
- 1 tbsp olive oil
Method
You’ll need: frying pan · chopping board · knife
- Halve the peppers, remove the seeds and cut them into large, even pieces.
- Slice the spring onions into thin rings and chop the hot chilli very finely.
- Heat the olive oil over a high heat in a non-stick frying pan and sear the peppers for three minutes.
- Add the raw prawns and the chilli and fry everything for another three minutes until the prawns are pink.
- Take the pan off the heat, drizzle with freshly squeezed lime juice and scatter over the spring onions.
Good to know
A pan dish that's as quick to make as a sandwich. The prawns bring plenty of protein to the table.
Swaps
Peppers → courgette (courgette fries just as quickly in the pan, but is less sweet than red pepper).
Cooking tips
Never fry prawns for longer than you really need to. As soon as they're pink all the way through, any more heat turns them as tough as rubber.
Storage
The dish also tastes fantastic cold for lunch the next day – fresh and zingy from a lunchbox.
Allergens
Contains crustaceans. Completely gluten-free, lactose-free and nut-free.
Dairy-free recipes
