Print

Mexican Achiote Prawns with Mango & Lime Sauce

Achiote is an important Mexican seasoning combining herbs, spices and garlic; annatto seeds are commonly used for their intense natural red colouring, and also add a mild, peppery and earthy flavour to food. This is a perfect dish for any barbecue and also works well with chicken or pork.  The paste and sauce can be made up to 3 days ahead.

Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Yield: 6 Skewers 1x
Category: Seafood
Cuisine: Mexican
Scale

Ingredients

Instructions

  1. Place all dry spices in a spice blender or mill and grind until fine – the allspice berries will take a while to break down. Add garlic, vinegar and oil and mix to a paste.
  2. Thoroughly coat prawns in achiote and leave to marinate if possible. Thread 5 prawns onto wooden or metals skewers with the prawns in a ‘C’ shape with tail facing the same way on all.
  3. For mango sauce, blitz mango, lime and coriander together and season to taste.
  4. Heat a bbq or grill to high and cook skewers for 2 minutes each side, or until prawns are opaque.
Print Recipe
Nutritional Information
Serving Size 115g
Calories 119
Sugar 4.8g
Sodium .6g
Fat 5.1g
Saturated Fat .7g
Carbohydrates 5.8g
Fiber .5g
Protein 12g