This one-pot Mexican style prawns dish is not only the perfect summertime recipe, but it's low carb and paleo-friendly too!
I have my parents to thank for my seafood obsession. No matter the weather and no matter the mood, I think seafood is the perfect dish that screams variety and deliciousness.
This Mexican style prawns recipe has been around for a couple of weeks now in my kitchen. My inspiration comes from both my love for Mexican and seafood. Trust me, it's the perfect 'under 20 minutes' kinda recipe.
It's quick, easy, tasty, practical and packed full of flavour. And let's face it, it makes a nice change from your regular meat in the week, huh? I recommend using jumbo prawns for this recipe, but by all means, grab whatever prawns you can afford.
One-Pot Mexican Style Prawns Recipe
A healthy, low carb and flavour-filled prawn recipe that's ready in just 20 minutes.
- 1 red onion, diced
- 1 red pepper, sliced
- 1 yellow pepper, sliced
- 2 garlic cloves, finely chopped
- 1 tsp chipotle paste
- 1 tsp chilli flakes
- 2 tsp cumin seeds
- 4 tbsp tomato puree
- 100ml tomato passata (or 300ml if you want a saucier dish)
- 600g raw king prawns
- Handful of parsley, to serve
- 1 small tin sweetcorn, drained
- Lemon, to serve
- Handful spinach.
Heat a pan with a little oil and add the onions and pepper and cook until soft.
Add the garlic, chilli, chipotle, cumin and tomato puree and pour in 100ml passata. Cook for 5 minutes. Add the prawns and sweetcorn and cook until the prawns are cooked through. Just before serving, add the spinach to wilt and serve with parsley, avocado and a wedge of lemon.