Mexican Style Prawns - Mexican Seafood Recipes


  • 1 tsp vegetable oil
  • 1 red onion, roughly chopped
  • 1 red pepper, seeded and sliced
  • 1 courgette, chopped
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 x 450g Uncle Bens chilli con carne hot sauce
  • 160g baby plum tomatoes, halved
  • 300g Sea Chill RTE king prawns
  • 1 lime, juiced
  • 2 x 250g Uncle Bens spicy Mexican rice
  • 1 tbsp coriander, roughly chopped


Calories columnFat columnSaturates columnSugars columnSalt column
360 per serving
18% %GDA
5g per serving
6% %GDA
1g per serving
5% %GDA
6g per serving
7% %GDA
1.80g per serving
30% %GDA


  1. Heat a sauté pan until hot. Add the oil, onion and pepper and stir fry for 2 minutes until just softened.

  2. Add the courgette and cook for another minute, then add the cumin and coriander, stir well and fry for 1 minute.

  3. Add the chilli con carne sauce and bring to the boil. Turn the heat down and simmer for 3-4 minutes until the veg are just tender.

  4. Stir in the tomatoes and prawns and cook for 2 minutes until hot through. Stir in the lime juice and half the coriander.

  5. Heat the rice according to packet instructions, and serve alongside the prawns, with the last of the coriander scattered over the top.