Broiled Caramelized Peruvian Ají Verde Prawns (No-Cook, Gluten-Free)

Sara Coleman

This vibrant dish features succulent prawns coated in a spicy, creamy Peruvian Ají Verde sauce, quickly broiled to achieve a perfect caramelized char. It's a gluten-free, flavor-packed appetizer or main that requires minimal cooking yet delivers maximum impact.

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Prep Time 10

Cook Time 5

Total Time 15

Servings 4 servings

Calories 280 kcal

Ingredients

1 lb Large Prawns Peeled and deveined, tails on, patted very dry
1 cup Fresh Cilantro Packed leaves, roughly chopped
1/2 cup Mayonnaise Full fat recommended for creaminess
2 tbsp Ají Amarillo Paste Adjust to taste for heat level
2 clove Garlic Minced
1 tbsp Lime Juice Freshly squeezed
1 tsp Olive Oil For coating the prawns
1/2 tsp Salt To taste

Notes

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet to maintain texture. Make-Ahead: The Ají Verde sauce can be made up to 3 days in advance and stored in the fridge. Variations: If Ají Amarillo paste is unavailable, a mix of yellow bell pepper puree and a dash of cayenne pepper can substitute, though flavor will differ. Serving Suggestion: Serve over a bed of lettuce for a warm salad or alongside gluten-free tortilla chips.