Camarones a la Diabla (Mexican Deviled Prawns) recipe

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Ingredients

½ cup butter, softened, divided
2 limes, juiced
2 tablespoons olive oil
2 tablespoons chopped spring onion
1 tablespoon chopped garlic
salt and ground black pepper to taste
2 pounds prawns, peeled and deveined
¾ cup ketchup
⅓ cup chipotle peppers in adobo sauce
1 tablespoon soy-based liquid seasoning (such as Maggi®)

Nutrition Info

465 calories
carbohydrate: 5.8 g
cholesterol: 406.6 mg
fat: 32.1 g
fiber: 1.7 g
protein: 38.3 g
saturatedFat: 16 g
servingSize: -
sodium: 719 mg
sugar: 0.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Whisk 1/4 cup butter, lime juice, olive oil, spring onion, garlic, salt, and pepper in a bowl. Add prawns and toss to coat well with marinade.

  2. Melt remaining 1/4 cup butter in a saucepan over medium heat. Add prawns with marinade, cook until pink, 3 to 5 minutes.

  3. Combine ketchup, chipotle peppers, liquid seasoning, and salt in a blender, blend until smooth.

  4. Pour ketchup mixture over prawns and cook, stirring constantly, until sauce comes to a boil. Reduce heat to low and simmer until sauce thickens, 3 to 5 minutes.

Recipe Yield

4 servings

Recipe Note

Don't take the word deviled lightly! These prawns are cooked in a super spicy sauce made with ketchup and chipotle chiles in adobo. Serve with white rice and avocado slices.

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