Camarones Zarandeados (Nayarit Style Grilled Prawns)
Big shell-on prawns grilled in a sticky lime, garlic and chilli marinade with a creamy, tangy edge.
- Time35 min
- LevelEasy
- Costabout £3.10 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
Mix the mayonnaise, tamari, lime juice, garlic, smoked paprika, chilli powder, cumin and olive oil into a loose paste.
- 2
Turn the prawns in the paste so they are well coated, pressing it into the split along the back. Leave for 15 minutes at room temperature.
15 min - 3
Heat a griddle pan or barbecue until very hot. Grill the prawns for 2 to 3 minutes on each side, until the shells are charred in places and the flesh is pink and opaque.
5 min - 4
Warm the tortillas in a dry frying pan for 20 seconds on each side.
- 5
Pile the prawns on a platter, scatter over the coriander and serve with the lime wedges and warm tortillas. Peel and eat with your fingers.
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.