Camarones a la Diabla con Arroz Rojo (Devilled Prawns with Red Rice)
Juicy prawns in a fiery red guajillo and arbol sauce, served on red rice with avocado and lime to cool things down.
Made with Mexican red rice (arroz rojo) and Salsa a la diabla. Make a batch of the base first, then this takes minutes. Skip to the method
- Time25 min
- LevelEasy
- Costabout £3.14 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Pat the prawns dry with kitchen paper and season with a pinch of salt.
- 2
Warm your ready made arroz rojo (see the base recipe) in a covered pan with 3 tbsp water until steaming hot all the way through. Reheat chilled rice only once.
6 min - 3
Heat the oil in a wide frying pan over a medium-high heat. Add the garlic and cook for 30 seconds until fragrant but not browned.
0 min 30 s - 4
Add your ready made salsa a la diabla (see the base recipe) and bring to a simmer for 2 minutes.
2 min - 5
Add the prawns and cook for 3 to 4 minutes, turning once, until pink all the way through and curled. Do not overcook or they turn rubbery.
3 min 30 s - 6
Spoon the rice onto plates and top with the prawns and sauce. Add sliced avocado, coriander and lime wedges.
Tips
- Cook the prawns only in the sauce. They should be pink and just firm, which takes 3 to 4 minutes.
- Defrost frozen prawns fully in the fridge overnight and dry them well.
- The sauce is properly hot. Serve with plenty of avocado, and extra rice if people find it fierce.
Storing and freezing
Eat straight away. Prawns do not reheat well. If needed, cool within 1 hour, refrigerate and eat within 1 day, reheating only once until steaming hot all the way through.
Questions
Can I use cooked prawns?
Yes, but add them for the last 1 to 2 minutes only, just to heat through. Raw prawns taste better and absorb more sauce.
How hot is this?
Properly spicy, thanks to the chile de arbol in the sauce. Dilute it with a splash of water or serve it with avocado to cool.
Is it dairy free and gluten free?
Yes. The prawns, sauce, oil and rice contain no gluten, dairy, egg or nuts, but this dish does contain shellfish.
More made with mexican red rice (arroz rojo)
Burritos de Barbacoa con Arroz Rojo (Barbacoa Burritos)
EFNFPicadillo de Res con Papas y Chícharos (Mexican Beef and Potato Hash)
GFDFEFBurritos de Arroz y Frijol (Vegan Rice and Bean Burritos)
DFEFNFPollo con Mole Poblano y Arroz Rojo (Chicken in Mole Poblano with Red Rice)
GFDFEFDouble check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.