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!


One-pot prawns

  • 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.


mexican prawns.jpg