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Prawns Del Cabo Recipe

Name: Duke's Seafood Tacomas Prawns Del Cabo Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb large prawns (peeled, deveined, tails on); 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 2 tbs olive oil; 3 cloves garlic cloves (minced); 3 tbs fresh lime juice; 2 tbs orange juice; 1 tsp smoked paprika; 0.5 tsp ground cumin; 1 tsp chipotle in adobo (finely chopped); 1 tsp honey; 1 tsp light soy sauce; 2 tbs unsalted butter; 2 tbs fresh cilantro (chopped); 2 tbsp green onions (thinly sliced); 4 pieces lime wedges; 0 to taste sea salt (optional, to taste); 12 pieces toasted mini tortillas or crostini; 0.5 cups crema or sour cream

Inspired by Duke's Seafood Tacoma

Time30m

Serves4

Make Prawns Del Cabo Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Prawns

1 lb large prawns (peeled, deveined, tails on)

1 tsp kosher salt

1/2 tsp freshly ground black pepper

2 tbs olive oil

Cabo-style Marinade / Sauce

3 cloves garlic cloves (minced)

3 tbs Fresh lime juice

2 tbs Orange juice

1 tsp Smoked paprika

1/2 tsp Ground cumin

1 tsp chipotle in adobo (finely chopped)

1 tsp Honey

1 tsp light soy sauce

2 tbs Unsalted butter

Garnish & Finish

2 tbs fresh cilantro (chopped)

2 tbsp green onions (thinly sliced)

4 pieces Lime wedges

0 to taste sea salt (optional, to taste)

To Serve (optional)

12 pieces toasted mini tortillas or crostini

1/2 cups crema or sour cream

Method

Prawns

Prepare and season prawns

Pat the prawns dry with paper towels. Place in a bowl and toss with 1 tsp kosher salt, 1/2 tsp black pepper, and 2 tbs olive oil until evenly coated.

Cabo-style Marinade / Sauce

Make marinade

In a small bowl combine minced garlic, 3 tbs fresh lime juice, 2 tbs orange juice, 1 tsp smoked paprika, 1/2 tsp ground cumin, 1 tsp finely chopped chipotle in adobo, 1 tsp honey and 1 tsp light soy sauce. Whisk until smooth.

Marinate prawns

Pour half of the marinade over the seasoned prawns and toss to coat. Let marinate 10–15 minutes at room temperature (no longer than 30 minutes). Reserve the remaining marinade for finishing.

Cook prawns

Heat a large skillet or cast-iron pan over medium-high heat until hot. Add 2 tbs unsalted butter. When butter is foaming and sizzling, add prawns in a single layer (work in two batches if necessary). Sear 1.5–2 minutes per side until pink, opaque and lightly charred at the edges. Do not overcook.

Finish with sauce

Push prawns to the side of the pan and add the reserved marinade to the hot butter. Reduce heat to medium and simmer the sauce 30–45 seconds until slightly thickened. Toss prawns in the pan to glaze them evenly with the sauce and cook another 15–30 seconds to meld flavors. Taste and adjust seasoning with a pinch of sea salt if needed.

Garnish & Serve

Transfer prawns to a warm platter or individual appetizers. Sprinkle chopped cilantro and sliced green onions over the prawns. Serve with lime wedges alongside for squeezing.

If serving as crostini or on tortillas: spread crema or sour cream on toasted mini tortillas or crostini, top each with 1–2 prawns and a little of the pan sauce, finish with cilantro and a squeeze of lime.