Camarones en Salsa Roja con Arroz Rojo (Prawns in Red Chilli Sauce)
Juicy prawns simmered in a smoky guajillo sauce and served over tomato red rice with lime and avocado.
Made with Red enchilada sauce and Mexican red rice (arroz rojo). Make a batch of the base first, then this takes minutes. Skip to the method
- Time30 min
- LevelEasy
- Costabout £4.10 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
Reheat your ready made arroz rojo (see the base recipe) with a splash of water in a covered pan over a low heat until steaming hot all the way through.
5 min - 2
Heat the oil in a wide pan over a medium heat. Cook the garlic for 30 seconds, then add 300 ml of your ready made red enchilada sauce (see the base recipe) and the water. Bring to a gentle simmer.
4 min - 3
Add the prawns and simmer for 3 to 4 minutes, stirring once, until pink and cooked through.
3 min 30 s - 4
Stir in the lime juice and half the coriander. Taste and add salt if needed.
- 5
Spoon the rice into bowls, top with the prawns and sauce, then the avocado, the rest of the coriander and a lime wedge.
Tips
- Add the prawns to simmering, not boiling, sauce. Hard boiling toughens them.
- Peel the prawns but leave the tails on if you like. They look good and add flavour.
- If the sauce thickens too much, loosen it with a splash of water or fish stock.
- A pinch of ground cumin stirred into the sauce rounds out the chilli flavour.
Storing and freezing
Cool quickly, within 1 hour, and keep in the fridge for up to 1 day. Reheat until steaming hot all the way through. Reheat the rice only once and do not freeze the prawns.
Questions
Can I use scallops or fish instead of prawns?
Yes. Large scallops need 2 minutes a side, and chunks of firm white fish need 4 to 5 minutes in the simmering sauce.
Is it very spicy?
No. Guajillo sauce is mild to medium. Add a fresh sliced chilli or a few drops of hot sauce at the table for more kick.
Can I make the rice ahead?
Yes. Make arroz rojo up to 2 days ahead, chill it within 1 hour and reheat it only once until steaming hot.
Is the dish gluten free?
Yes, provided the sauce and rice were made with a gluten free vegetable stock cube. All the other ingredients are naturally gluten free.
More made with red enchilada sauce
Tacos de Chicharrón en Salsa Roja (Pork Crackling in Red Sauce Tacos)
GFDFEFEnchiladas Rojas de Papa con Chorizo (Red Potato and Chorizo Enchiladas)
EFNFPescado al Guajillo al Horno (Baked Fish in Guajillo Sauce)
DFEFNFTostadas de Camarón con Salsa Roja (Prawn Tostadas)
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.