Ingredients
Method
- Finely chop the fresh coriander and then add to bowl with the coconut oil, garlic, chilli and most of the lime juice. Note: leave some of the coriander and lime to serve.
- Add the prawns and ensure that they are covered with the marinade.
- Place the bowl in the refrigerator and let marinade for at least 3 minutes.
- Meanwhile, prepare the vegetables or greens.
- Place the zucchini, coriander, rocket and avocado in a bowl.
- Add the remaining lime juice. Season with salt and pepper and set aside.
- Preheat a frying pan on medium to high heat.
- Cook the prawns for a few minutes on each side, until cooked through.
- Place a wrap on a plate.
- Add the prawns and the salad.
- Squeeze some fresh lime over and enjoy!
Notes
Use leftover prawns and salad for lunch the next day. Top up with more vegetables if needed.
