Lemon Pepper Prawns
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Lemon Pepper Prawns

Lemon Pepper Prawns

with Roast Veggie Toss & Dill-Parsley Mayo

Summer is upon us and what better way to ring in the new season than by diving into some perfectly spiced prawns which are a summer dinner staple? In this one, our lemon pepper seasoning complements the prawns to perfection and when paired with a simple but tasty bed of veggies, you have everything you could want in a meal and more!

This recipe is under 650kcal per serving and under 30g carbohydrates per serving.

Under 650kcal
Under 30g carbs
Quick Prep

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking Time


Serving amount


brown onion

1 bag

Cauliflower, Carrot & Zucchini Mix

1 packet


(Contains Crustacean;)

1 sachet

lemon pepper seasoning

1 bag

baby spinach leaves

1 packet

mustard cider dressing

1 packet

dill & parsley mayonnaise

(Contains Egg;)

1 packet

flaked almonds

(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )

Not included in your delivery

olive oil


Nutritional Values

Energy (kJ)1674 kJ
Fat26.1 g
of which saturates2.1 g
Carbohydrate19.4 g
of which sugars16.4 g
Protein21.8 g
Sodium1351 mg
The average adult daily energy intake is 8700 kJ


Baking Tray
Baking Paper
Large Non-Stick Pan



• Preheat oven to 240°C/220°C fan-forced. Slice brown onion into wedges. • Place onion and cauliflower, carrot & zucchini mix on a lined oven tray. • Drizzle with olive oil and season with salt. Toss to coat. Roast until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide the veggies between two trays.


• When veggies have 5 minutes remaining, in a medium bowl, combine prawns, lemon pepper seasoning and a drizzle of olive oil. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes.


• To the tray with roasted veggies, add baby spinach leaves and mustard cider dressing. Gently toss to combine. Season to taste.


• Divide roast veggie toss between bowls. • Top with lemon pepper prawns. • Drizzle over dill & parsley mayonnaise. Sprinkle over flaked almonds to serve. Enjoy!