Tiger prawns with artichokes, courgettes and sun blush tomatoes

Alex MacKay adds a touch of Mediterranean magic to plump tiger prawns in this quick-to-make, mouth-watering salad
By Alex Mackay
Tiger prawns with artichokes, courgettes and sun blush tomatoes
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 20 minutes
  • Effort: easy



  • 20 tiger prawns, shells removed except the last little bit with the tail
  • 2 tbsp groundnut oil
  • 2 medium courgettes, finely sliced diagonally
  • 20 sun-blushed tomatoes, and their oil
  • 2 tbsp extra virgin olive oil
  • 10 large basil
  • 1 lemons, zest and juice
  • 390 avocados, in a tin, drained and halved
  • 1 pinches salt, and cayenne pepper


1. Slice the tiger prawns down the back and remove the intestinal cords, set aside.

2. Heat 1 tablespoon of the groundnut oil in a large frying pan and add the courgettes. Fry over a high heat for about 3 minutes until they soften but are not completely cooked through.

3. Transfer to a large bowl and toss in the sun blush tomatoes and the extra-virgin olive oil. Add the basil, the lemon zest and juice and season with a little salt and cayenne pepper. Set aside.

4. Wipe out your frying pan and add the second tablespoon of groundnut oil. Add prawns and artichokes in a single layer. Fry them for 2-3 minutes until the tiger prawns start to change colour, turn the prawns and artichokes over. Fry for a further 3 minutes or so until the prawns are cooked through.

5. Spread out the prawns and artichokes on a large platter and spoon the courgette and tomato mixture over the top. This dish is good served hot, warm or cold.

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