Garlic Butter Chilli Prawns
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Garlic Butter Chilli Prawns

Garlic Butter Chilli Prawns

with Lemon Courgetti and Roasted Broccoli

A simple dish is sometimes the best, especially when it features super-fresh, juicy king prawns. We don’t want to drown their flavour in lots of spice, so we saute them lightly in butter with shallot, then serve them on saucy courgetti with some lightly roasted broccoli.

Lower Carb
High Protein

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes
Cooking time25 minutes


serving amount

1 unit(s)

Echalion Shallot

3 unit(s)

Garlic Clove

1 unit(s)


1 unit(s)

Red Chilli

1 unit(s)


(May contain Celery)

200 grams

Broccoli Florets

250 grams

Large King Prawns

(Contains Crustaceans)

20 grams

Unsalted Butter

(Contains Milk)

1 sachet(s)

Mixed Herbs

10 grams

Vegetable Stock Paste

(Contains Celery)

20 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

Not included in your delivery

25 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)1292 kJ
Energy (kcal)309 kcal
Fat14.2 g
of which saturates8.2 g
Carbohydrate17.7 g
of which sugars10.3 g
Protein31.4 g
Salt2.99 g
Always refer to the product label for the most accurate ingredient and allergen information.


Garlic Press
Baking Tray



Preheat your oven to 220°C/200°C fan/gas mark 7.

Halve, peel and dice the shallot. Peel and grate the garlic (or use a garlic press). Juice half the lemon and cut the other half into wedges.

Halve the red chilli lengthways, deseed, then thinly slice.

Make the Courgetti

If you have a spiralizer, use it on the courgette.

If you don’t, use a vegetable peeler to shave the courgette into ribbons, running it down all sides of the courgette evenly until you reach the centre. Pile the ribbons on top of each other and cut them lengthways to create ‘spaghetti’.

Roast the Broccoli

Halve any large broccoli florets, then place on a baking tray. Drizzle with oil and season with salt and pepper.

Roast on the middle shelf of the oven until the edges are crispy and slightly charred, 10-12 mins. 

If you'd prefer to, boil your broccoli in step 5 while the sauce cooks, for 3-5 mins until tender. Season with salt and pepper.

Cook the Prawns

Drain the prawns. Heat a large frying pan on medium-high heat. 

Once hot, melt half the butter, then add the shallot and prawns. Cook, stirring frequently, until the shallot has softened, 3-4 mins.

Add the garlic, mixed herbs and half the chilli. Cook for a further 2 mins, then remove the prawns from the pan and transfer to a plate. IMPORTANT: Wash your hands and equipment after handling raw prawns. They’re cooked when pink on the outside and opaque in the middle.

Make the Sauce

Add the lemon juice, veg stock paste, remaining butter and the water (see pantry) to the pan. Turn up the heat and bring to the boil, stirring to melt the butter, 1-2 mins.

Once boiled, reduce the heat and add the courgetti. Warm in the pan, stirring occasionally, for 1-2 mins.

Add the prawns back in, then add the grated hard Italian style cheese. Stir until the cheese has melted. Season with salt and pepper.


Share the garlic butter chilli prawns, courgetti and roasted broccoli between your bowls.

Sprinkle with the remaining red chilli. Serve with a lemon wedge.