Servings: 2 · Prep Time: 5 mins · Cooking Time: 15 mins
Total Time: 20 mins
Dinner | Lunch | Quick
This one-pot Mexican style prawns dish is not only the perfect summertime recipe, but it's low carb and paleo-friendly too!
- Red onion (1, diced)
- Red pepper (1, sliced)
- Yellow pepper (1, sliced)
- Garlic (2 cloves, finely chopped)
- Chipotle paste (1 tsp)
- Chilli flakes (1 tsp)
- Cumin seeds (2 tsp)
- Tomato puree (4 tbsp)
- Tomato passata (100ml or 300ml for a saucier dish)
- Raw king prawns (600g)
- Parsley (handful)
- Sweetcorn (1 small tin, drained)
- Lemon (1, to serve)
- Spinach (handful)
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.