Camarones al Achiote con Arroz Verde (Achiote Prawns with Green Rice)
Big prawns seared in an orange citrus achiote glaze, served over fragrant coriander lime rice.
Made with Recado rojo (achiote paste) and Cilantro lime rice. Make a batch of the base first, then this takes minutes. Skip to the method
- Time25 min
- LevelEasy
- Costabout £2.84 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
Use your ready made recado rojo (see the base recipe). Stir it with the orange juice, lime juice and garlic to a loose paste.
- 2
Toss the prawns in the paste and leave for 10 minutes. Do not leave longer, as the citrus will toughen them.
10 min - 3
Reheat your ready made cilantro lime rice (see the base recipe) until steaming hot all the way through, then divide between bowls.
- 4
Heat the olive oil in a large frying pan over a high heat. Cook the prawns for 2 minutes on each side until pink, curled and cooked through.
4 min - 5
Pour any paste left in the bowl into the pan for the last 30 seconds and let it bubble into a glaze.
- 6
Spoon the prawns over the rice with avocado and lime wedges.
Tips
- Dry the prawns with kitchen paper before marinating so the glaze clings and they sear rather than steam.
- Prawns are done as soon as they turn pink and curl into a loose C. A tight O means overcooked.
- Do not reuse marinade from raw prawns as a sauce unless boiled. Here it is cooked in the pan for a full 30 seconds.
Storing and freezing
Best eaten fresh. Cool leftover prawns within 1 hour and keep in the fridge for up to 1 day, reheating only until steaming hot.
Questions
Can I use frozen prawns?
Yes. Defrost them fully in the fridge overnight, then pat very dry. Wet prawns will not sear properly.
Can I grill them on skewers?
Yes. Thread onto skewers and grill for 2 to 3 minutes per side. Soak wooden skewers in water for 30 minutes first.
Is it shellfish free?
No. This dish contains prawns, a crustacean allergen, so it is not suitable for people with shellfish allergy.
More made with recado rojo (achiote paste)
Double 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.