Zucchine and Carrot Noodles with Prawns

This is another delicious and easy summer dish. I never get tired of eating gourgette noodles. The beauty of a spiraliser is that you can use any vegetable you like. For this recipe I have also used carrots.


For the noodles:

1 courgette spiralised

1 carrot spiralised

pinch of himalayan salt

For the prawns:

14 prawns

a generous amount of roasted sesame oil

1 garlic clove

small piece of ginger

chilli flakes


tamari sauce

Start by spiralising the courgette and carrot. You can eat them raw or cooked. I prefer mine cooked so to get rid of the water that the courgettes produce, I place them in a bowl and add a pinch of himalayan salt. I normally prepare mine the night before. Next marinate the prawns with the sesame oil, garlic, ginger, chilli, tamari and parsely in a bowl and leave in the fridge for a couple of hours. I normally marinate them the night before. When you are ready to cook start by placing the prawns and the marinated sauce in a pan and sautee until the prawns turn pink. Add the courgette and carrot noodles and cook for 3-4 minutes. Enjoy!



Published by daniatrapani

I believe in teaching, educating and making people aware of their health, diet and lifestyle choices. I encourage my clients to understand the importance of a healthy diet as well as a balanced lifestyle in order to achieve optimum results. Each of my clients is treated as an individual and I combine a mixture of nutrition and naturopathy to create a tailored health programme.