Go Back
Low Carb Prawn zoodle bowls
Print
Prawn Zoodle Bowls

Bowls of zucchini noodles, skirataki noodles, broccoli and spicy prawns - all in a flavourful chicken broth.

Servings: 4
Author: Heidi Visser
Ingredients
  • 1 tbsp. neutral coconut oil
  • 1 thumb-sized piece fresh ginger, grated
  • 1 stalk fresh lemongrass, grated
  • 1 red chili, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 tsp salt
  • 4 medium zucchini, julienned / noodled
  • 250 g shirataki noodles, drained
  • 2 tbsp. salted butter
  • 800 g medium whole prawns, cleaned
  • 4 eggs, boiled
  • 2 tbsp. liquid aminos
  • 1 tbsp. red wine vinegar
  • 1/2 head of broccoli
  • 1 litre strong chicken broth
  • harrissa chili seasoning / chili flakes - to serve
  • fresh lemon
Instructions

  1. Heat the coconut oil in a heavy pan and gently fry the garlic, ginger, chili & lemongrass. Add the zucchini and broccoli and fry for a few minutes.

  2. These should still be crunchy.

  3. Remove from the pan and set aside to be reheated before serving.

  4. Using the same pan, add a tbsp. of butter and fry the shirataki noodles until golden. Add a splash of liquid aminos.

  5. Remove from the pan and set aside to be reheated before serving.

  6. Use the red wine vinegar to deglaze the pan.

  7. Add the rest of the butter - plus more if needed to fry the prawns.

  8. Season the prawns with salt and fry in the butter. As they turn pink, add a squeeze of lemon juice.

  9. Cook until pink and golden on both sides - don't overcook!

  10. Remove the prawns from the pan and quickly heat the chicken broth in that same pan - you'll get heaps of extra flavour this way!

  11. To serve, dish a serving of zucchini, broccoli and shirataki noodles into each bowl. {Make sure everything's hot!}

  12. Add a cup of chicken broth, prawns and a boiled egg.

  13. Season with harrissa seasoning or chili flakes.