Camarones al Adobo (Guajillo Adobo Prawns)
Juicy king prawns coated in a fruity guajillo adobo and seared hot, served over herby lime rice with fresh pico de gallo.
Made with Fresh pico de gallo and Guajillo adobo paste and Cilantro lime rice. Make a batch of the base first, then this takes minutes. Skip to the method
- Time30 min
- LevelEasy
- Costabout £2.98 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. Mix with your ready made guajillo adobo paste (see the base recipe) and the lime juice until evenly coated. Cover and chill for 15 to 20 minutes.
20 min - 2
Warm your ready made arroz verde (see the base recipe) until steaming hot all the way through. Reheat rice only once.
- 3
Heat the oil in a large frying pan over a high heat until it shimmers. Cook the prawns in 2 batches for 2 minutes on each side, until pink, curled and opaque all the way through.
4 min - 4
Spoon the rice onto plates and pile the prawns on top, along with any pan juices.
- 5
Spoon over the pico de gallo (see the base recipe), add the sliced avocado and coriander and serve with lime wedges.
Tips
- Do not crowd the pan. Prawns release water and will steam instead of searing.
- Prawns overcook fast. Take them off as soon as they turn pink and form a loose C shape.
- Use a separate spoon for the paste so the jar stays free of raw prawn juices.
Storing and freezing
Best eaten fresh. Cool leftovers within 1 hour and keep in the fridge for up to 1 day. Reheat only once, until steaming hot all the way through.
Questions
Can I use frozen prawns?
Yes. Thaw them fully in the fridge overnight, drain well and pat dry before marinating, or they will not sear.
Can I cook these on the barbecue?
Yes. Thread onto skewers and grill over a high heat for 2 minutes a side. Soak wooden skewers for 30 minutes first.
Is this dish spicy?
Mild to medium. Guajillo and ancho are gentle chillies. Add a pinch of chilli flakes if you want more heat.
More made with fresh pico de gallo
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.
