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Cajun Prawns

Cajun Prawns

With Wedges, Beans & Lime Mayo

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We love good Cajun Prawns and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 pack(s)


1 pot(s)

Cajun Spice Mix

1 unit(s)

Red Onion

1 unit(s)

Green Pepper

½ unit(s)


1 clove

Garlic Clove

150 grams

King Prawns


1 pack(s)

Cannellini Beans

1 sachet


(ContainsEgg, Mustard)

1 sachet

Tomato Puree

1 sachet

Vegetable Stock Powder


Not included in your delivery

100 milliliter(s)

Water for the Sauce

1 tsp


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1833 kJ
Energy (kcal)438 kcal
Fat11.0 g
of which saturates1.0 g
Carbohydrate62 g
of which sugars9.0 g
Protein23 g
Salt2.64 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Frying Pan
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel!). Pop the wedges on a large baking tray in a single layer. Drizzle with oil, then season with half of the Cajun seasoning, salt and pepper. Toss to coat, then spread out and roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking. Tip: Use two baking trays if necessary, you want the potatoes nicely spread out.


Meanwhile, halve, peel and thinly slice the red onion. Halve the pepper and discard the core and seeds. Slice into thin strips. Zest and halve the lime. Peel and grate the garlic (or use a garlic press). Put the prawns in a small bowl along with the remaining Cajun spice and lime zest, mix and set aside to marinate. Drain and rinse the cannellini beans in a sieve.


Put the sliced pepper and onion on a baking tray. Drizzle over some oil, season with salt and pepper, toss together, then spread in a single layer. Roast on the middle shelf of your oven until the onion has softened and the pepper is starting to char, 10-12 mins. Meanwhile, in a small bowl combine the mayo and half of the lime juice. Mix well to form a pourable consistency. Add a bit more lime juice if needed.


Once the onion and pepper are cooked, heat a splash of oil in a frying pan over a medium-high heat. When hot, add the roasted pepper and onion along with the garlic and cook for 1 minute. Add the tomato puree, water, sugar (see ingredients for both amounts) and veg stock powder. Stir in the beans and simmer until thickened, 3-5 mins. Season to taste with salt and pepper, then remove from the heat.


Meanwhile, heat a splash of oil in a large frying pan over high heat. When hot, add the prawns, season with salt and pepper and stir-fry until cooked through, 3-5 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.


Once everything is cooked, divide your wedges between plates. Reheat the beans if necessary and spoon them alongside the wedges. Top with the prawns and drizzle the lime mayo all over. Enjoy!