Camarones a la diabla (Mexican devilled prawns)

    29 min

    Don't take the word 'devilled' lightly! These prawns are cooked in a super spicy sauce made with ketchup and chipotle chillies in adobo.

    6 people made this

    Serves: 5 

    • 100g butter, softened
    • 2 tablespoons olive oil
    • 1 tablespoon chopped garlic
    • 2 tablespoons chopped spring onion
    • 1 lime, juiced
    • salt and pepper to taste
    • 1kg prawns, peeled and deveined
    • 250g ketchup
    • 1 tablespoon seasoning sauce (e.g. Maggi┬«)
    • 105g chipotle chillies in adobo sauce (or to taste)

    Prep:14min  ›  Cook:15min  ›  Ready in:29min 

    1. Whisk half of the butter with the olive oil, garlic, onion, lime juice, salt and pepper in a bowl. Add prawns and toss to coat well.
    2. Heat the remaining butter in a saucepan over medium heat. Add prawns with marinade; cook until pink, 3 to 5 minutes.
    3. In a blender, blend the ketchup with seasoning sauce, chipotle chillies and salt until smooth. Pour over prawns and cook, stirring constantly, until the sauce begins to boil. Reduce heat to low and simmer a few minutes until the sauce has thickened.
    4. Serve with white rice and avocado slices.


    You can find authentic Mexican ingredients, such as tins of chipotle chillies in adobo sauce in Mexican grocers, speciality shops and online.

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    Reviews in English (1)


    Holy chipotle! This is hot indeed but very good! I do have a couple of suggestions after making as written. The butter needs cut in half and lose the salt. The Maggi is plenty salty on its own. Other than that, this was perfect!  -  13 Feb 2017  (Review from Allrecipes US | Canada)