Courgette and Prawn Stir-Fry: A Genuinely Fast Midweek Dinner
A lot of recipes claim to be "quick" and then quietly need forty minutes and six pans. This one genuinely isn't like that — prawns and courgette both cook in minutes, which is most of the appeal.
What you need
- Raw or cooked prawns (fresh or frozen and defrosted)
- 2 courgettes, sliced into ribbons or half-moons
- 2 cloves garlic, sliced
- A splash of soy sauce
- A squeeze of lemon
- A splash of oil
How it comes together
Heat the oil, add garlic for about 30 seconds until fragrant, then add the courgette for 2-3 minutes. Add the prawns and cook until pink (or just heated through, if already cooked) — usually another 2-3 minutes. Finish with soy sauce and a squeeze of lemon.
Why it's worth having on rotation
Minimal washing up, no long ingredient list, and it's genuinely done in about ten minutes — useful for the nights when a proper cooked dinner still needs to happen but there's very little time or energy for it.
Ways to switch it up
Add chilli flakes for more heat, serve over rice or noodles if a bit more is needed, or swap prawns for chicken strips (just allow a few extra minutes of cooking time).
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