10-Minute Prawns with Green Beans and Creamy Lemon-Dill Dip
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026
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This vibrant prawn and green bean platter is a fantastic choice for a light lunch or a quick evening meal. Combining succulent steamed prawns with crunchy haricots verts and creamy avocado, the dish is tied together by a zesty lemon and dill dip. It is a fresh, seasonal recipe that celebrates clean flavours while remaining low in carbohydrates and rich in healthy fats, making it a perfect addition to a balanced diet.
As a diabetes-friendly option, this recipe prioritises lean protein and fibrous vegetables without sacrificing satisfaction. The creamy dipping sauce, made with a base of Greek yoghurt and mustard, provides a tangy richness that complements the seafood beautifully. For those who like to plan ahead, you can steam the prawns and beans a day in advance and store them in the fridge for an even speedier assembly.
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Ingredients for 10-Minute Prawns with Green Beans and Creamy Lemon-Dill Dip
Kosher salt
450g snipped green beans, preferably haricots verts
675g large prawns, preferably wild, peeled, deveined
120ml Greek yoghurt
120ml mayonnaise
60ml fresh lemon juice
2 tablespoons finely chopped dill (optional)
2 teaspoons Dijon mustard
1/4 teaspoons freshly ground black pepper
230g cos heart leaves
1 avocado, pitted, peeled, cut into 12 wedges
Lemon wedges (for serving
optional)
How to make 10-Minute Prawns with Green Beans and Creamy Lemon-Dill Dip
Back to contentsSet a steamer basket in a large pot filled with about 1/2" salted water. Cover pot and bring water to a boil. Place beans in basket, cover, and steam until just tender, about 3 minutes. Carefully pull steamer insert out of pot. Transfer beans to a large colander and run under cold water, then transfer to a plate.
Return steamer basket to pot. Season prawns with 1/4 teaspoons salt, then place in steamer basket. Cover and steam prawns until pink and opaque, about 3 minutes. Transfer prawns to colander and run under cold water until cool to the touch.
Meanwhile, whisk yoghurt, mayonnaise, lemon juice, dill, if using, mustard, pepper, and 1/2 teaspoons salt in a medium bowl.
Divide prawns,beans, cos leaves, and avocado slices among plates. Serve with lemon wedges for squeezing over, if using. Divide mayonnaise mixture among small bowls and serve alongside.
Green beans and prawns can be steamed and sauce can be made 1 day ahead. Chill in separate airtight containers.
Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
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UK recipe editors
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UK recipe editors
Article history
The information on this page is peer reviewed by qualified clinicians.
28 Jan 2026 | Originally published
Authored by:
UK recipe editorsPeer reviewed by
UK recipe editors
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