Per serving
- Calories
- 303 kcal
- Protein
- 42.6 g
- Carbohydrates
- 6.2 g
- Fat
- 12.9 g
Values computed from the ingredients with USDA FoodData Central and the CREA tables.
Ingredients
For 1 serving
- Shrimp200 g
- Zucchini200 g
- Extra virgin olive oil2.5 teaspoons
- Lemon zestto taste
- Saltto taste
Contains: shellfish
In season: June – September
Method
- Heat a griddle or ridged pan well over high heat.
- Meanwhile wash and trim the courgette and cut it into rounds about 1.5 cm thick; peel the prawns, leaving the tail on if there is one, and remove the dark vein along the back.
- Thread the prawns and courgette alternately onto skewers and brush with the oil.
- Grill for 2 minutes per side, until the prawns are pink and opaque and the courgette has griddle marks.
- Season with salt and finish with grated lemon zest.
This recipe, sized for you
In skish every dish is scaled to your calories and goes straight onto your shopping list.