One-Pot Juicy Peruvian Sweet-Sour Prawns with Zesty Ají Verde Cauliflower Rice
A vibrant one-pot Peruvian-inspired dish featuring succulent prawns in a tangy-sweet sauce, served over fluffy, herbaceous cauliflower rice. This recipe is a complete, balanced meal that's quick to make and bursting with fresh, zesty flavors.
Ingredients
Ingredients
- 1 lb large prawns peeled and deveined, tails on
- 1 head cauliflower riced (about 4 cups)
- 2 tbsp olive oil divided
- 1 tbsp ají amarillo paste or substitute with yellow chili paste
- 2 cloves garlic minced
- 1 small red onion thinly sliced
- 1 cup chicken or vegetable broth low sodium
- 2 tbsp lime juice freshly squeezed
- 1 tbsp honey or agave syrup
- 1 cup fresh cilantro chopped, divided
- 1 tsp salt or to taste
- 0.5 tsp black pepper freshly ground
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet to prevent the prawns from overcooking. Make-Ahead: The cauliflower rice can be riced and prepped up to a day in advance. The sauce base (broth, lime, honey, ají paste) can be mixed and stored separately. Variations: Substitute prawns with firm white fish like cod or tilapia. For a vegetarian version, use extra-firm tofu or chickpeas. Serve with a side of avocado slices or a simple green salad for a complete meal.