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Photo of Tikka prawns with grilled vegetables by WW

Tikka prawns with grilled vegetables

2 - 3
PersonalPoints™ per serving
Total Time
2 hr 25 min
15 min
10 min
Serve up marinated prawns, grilled vegies and a hint of mint at the end of the week for a super simple dish that will cement itself as your Friday night favourite


Tikka masala paste

2 tsp

Fresh lemon rind

1 tsp, finely grated

Lemon juice

1 tbs

Low-fat natural yoghurt

2 tbs

Raw peeled prawns

600 g, peeled, tailed intact (buy600g)

Red capsicum

1 large, cut into thick strips


2 small, sliced thinly lengthways


2 bunch(es), trimmed

Olive oil

2 tsp


1 medium, cut into wedges to serve

Oil spray

1 x 3 second spray(s)


  1. Combine tikka paste, rind, juice and yoghurt in a shallow glass or ceramic bowl. Add prawns and toss to coat. Cover and refrigerate for 2 hours.
  2. Preheat a chargrill or barbecue over high heat. Lightly spray capsicum, zucchini and asparagus with oil and cook, turning occasionally, for 8–10 minutes or until golden and tender.
  3. Meanwhile, heat oil in a large non-stick frying pan over medium-high heat. Add prawn mixture and cook, turning, for 1–2 minutes each side or until prawns have changed colour and are just cooked through. Arrange prawns and vegetables on a serving platter. Serve with lemon wedges and mint.


SERVING SUGGESTION: Brown rice.Use a vegetable peeler to slice zucchini into thin ribbons.