Coriander garlic and lime prawns

Course Lunch/Dinners
Servings 2


  • 3/4 cup (15g/0.5 oz.) coriander (cilantro) leaves
  • 2 tbsp. (30 ml/1 fl. oz.) extra virgin coconut oil
  • 1 clove garlic, finely chopped
  • 1 small red chilli, deseeded, thinly sliced
  • 1 lime, juiced
  • 250g (8.8 oz.) prawns (shrimp), peeled and deveined
  • 1 large zucchini, julienned
  • 1 handful of rocket (arugula) leaves
  • 1/2 avocado, peeled, diced
  • 1 gluten-free wrap per serve
  • Fresh limes, to serve


  • 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 rice and salad.
  • 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!


Use leftover prawns and salad for lunch the next day. Top up with more vegetables if needed.
Keyword Plant Based for Meat Eaters
Lisa Barwise

Author Lisa Barwise

Hi, I'm Lisa. I consider myself a Wellness Alchemist, the catalyst in the transformation of Strong Women around the world. Strong of mind, body and character.

More posts by Lisa Barwise

Leave a Reply