Mary Berry Tiger Prawn Courgetti

This one’s my go-to when I’ve got zero time but still want something that looks vaguely impressive on a plate. The first time I made this Tiger Prawn Courgetti, I didn’t own a spiralizer—so I tried grating the courgettes. Not my finest moment. It turned into more of a green puddle than a meal.

Since then, I’ve tested it properly (with the right tools) and trust me—it’s one of the quickest, brightest, and most satisfying “fake fancy” dinners you can throw together. And bonus: you can tweak the heat, herbs, or protein to suit whatever you’ve got lying about.

WHAT MAKES THIS RECIPE SPECIAL

It’s all about speed, freshness, and balance. Here’s why it works:

• The prawns cook in literally two minutes—no faff, no stress.
• Courgetti gives you the feel of pasta without the heaviness.
• The chilli and lemon combo brings zing and warmth, but doesn’t overpower the dish.
• Adding raw courgetti at the end? Game-changer. Keeps it crunchy and stops the whole thing turning soggy.

INGREDIENTS + WHY THEY MATTER

• 6 small courgettes – Spiralized. Fresh ones give the best texture. If they’re bendy or rubbery, skip them.
• 150g cooked tiger prawns – I use pre-cooked, but raw works too—just cook them a minute longer.
• 3 tbsp olive oil – Keeps everything silky and stops sticking.
• ½ red chilli – For warmth, not fire. Adjust to taste.
• 3 garlic cloves, grated – Adds a savoury depth. Don’t skip it.
• Juice of ½ lemon – Zestier than it sounds. Brightens the whole thing.
• 6 spring onions, sliced – Mild oniony punch.
• 2 tbsp chopped coriander – Use fresh. Dried coriander is disappointing.
• Salt and pepper – Don’t forget to season in layers.

MAKING IT YOURS (WITHOUT RUINING IT)

Swap prawns for…

• Grilled halloumi (if veggie)
• Leftover chicken (works brilliantly cold)
• Tofu strips (fried first for texture)

Want less heat?

• Ditch the chilli and add a sprinkle of paprika or sweet red pepper instead.

No spiralizer?

• Use a julienne peeler, or slice into thin strips by hand—just aim for noodle-like shapes.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Courgetti turned mushy	Overcooked it	Only cook for 1 minute, add some raw at the end
Garlic burnt instantly	Pan too hot, garlic in too early	Add garlic with chilli once oil is warm
Prawns rubbery	Cooked them too long	Just heat them through—don’t “cook” them again
Bland final dish	Underseasoned and lemonless	Taste at every step and finish with lemon

HOW TO MAKE MARY BERRY’S TIGER PRAWN COURGETTI

1. Spiralize Your Courgettes
   Slice lengthways and run through a spiralizer. Pat dry if they’re really watery.
2. Fry the Flavour Base
   Heat olive oil in a large frying pan over high heat. Add spring onions, garlic, and chilli. Fry for 10 seconds—just until fragrant.
3. Add the Prawns
   Toss in the prawns, season with salt and pepper. Stir-fry for 1–2 minutes, just until hot.
4. Wilt the Courgetti
   Add two-thirds of the courgetti and the lemon juice. Season again. Fry for 1 minute—no more.
5. Toss and Finish
   Take the pan off the heat. Add the remaining courgetti and coriander. Toss everything together and serve immediately.

TIPS FROM MY KITCHEN

• I always keep a bag of prawns in the freezer—defrost them in cold water in 5 minutes.
• I add a bit of lemon zest if I want to dial up the citrus without more acidity.
• My spiralizer lives in a drawer labelled “Only Use When Feeling Fancy”—but it’s worth digging out.

STORAGE + SERVING

• Fridge: Lasts 1–2 days, but better fresh.
• Freezer: Don’t freeze this. Courgetti goes limp.
• Reheat: Best in a pan. Microwave makes it soggy.
• Serve with: A handful of rocket or a slice of garlic bread.

FREQUENTLY ASKED QUESTIONS

Q: Can I use raw prawns instead of cooked?
A: Yes. Just add them one minute earlier and cook until they turn pink and curl up.

Q: What if I don’t have a spiralizer?
A: Use a julienne peeler or slice the courgettes thinly by hand. As long as it looks vaguely noodle-y, it works.

Q: Can I make this ahead of time?
A: You can prep everything in advance, but don’t cook it until you’re ready to eat. Courgetti gets sad if it sits too long.

Q: Is it spicy?
A: Not really. The chilli adds warmth, but it’s not fiery. Leave it out or swap it for something sweeter if you prefer.

Try More Recipes:

• Mary Berry Prawn Stir-fry With Ginger, Coconut and Chilli
• Mary Berry Avocado, Beetroot and Prawn Stack
• Mary Berry Sweet Chilli Prawn Canapés