SeafoodMediumFree

Zarandeados Prawns (Nayarit Grilled Prawns)

Name: Zarandeados Prawns (Nayarit Grilled Prawns)
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 2 Ancho chillies; 4 cloves Garlic; 3 Guajillo chillies; 4 Limes; 2 tbsp Worcestershire sauce; 1 kg Large prawns; 1 tsp Dried oregano

50 min (30 prep + 20 cook) Medium 4 servings Nayarit

Edmond Bojalil

Recetas Mexas

Published: 24 Mar 2026 · Updated: 29 Mar 2026

Nayarit prawns marinated in chilli adobo and grilled over charcoal.

About this recipe

Prawns marinated in a dried chilli and spice adobo, grilled over charcoal in a wire basket. The emblematic dish of Nayarit and Sinaloa with an intense smoky flavour.

History & Origin

Zarandeados prawns are the signature dish of the Nayarit coast, especially the magic village of Mexcaltitán and the San Blas area. The word "zarandear" refers to the shaking motion the cook makes with the wire basket over the embers, ensuring even cooking without sticking or burning. This dish has its roots in the fishing traditions of the Huichol and Cora peoples of Nayarit, who developed techniques for cooking seafood directly over wood fires. The adobo marinade, combining dried chillies with spices and citrus, preserves and flavours freshly caught seafood from the coastal lagoons. Boca de Iguanas, La Cruz de Huanacaxtle and the San Blas jetty in Nayarit are unmissable destinations for authentic zarandeados, prepared by fishermen with fresh prawns from local lagoons. The most famous restaurants guard their adobo recipes as family secrets passed down through generations. The secret lies in the quality of fresh prawns, the precise adobo blend, and control of the wood or charcoal fire.

Estimated cost

£16.00

Total cost

£4.00

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

320

Calories

38g

Protein

12g

Carbohydrates

14g

Fat

Fibre

890mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Clean 1kg large prawns leaving the shell and head on. Make a cut along the back to butterfly them. Rinse and pat dry.
💡 Shell-on prawns absorb the adobo better and stay juicier.
2
For the adobo: blend 3 guajillo chillies (soaked), 2 ancho chillies (soaked), 4 garlic cloves, 1/2 onion, juice of 2 limes, 2 tablespoons Worcestershire sauce, 1 teaspoon oregano, salt and pepper.
💡 Soak the chillies in hot water for 15 minutes beforehand.
3
Coat the prawns generously with the adobo, especially in the back cut. Marinate in the fridge for at least 1 hour, ideally 3 hours.
4
Preheat the grill or charcoal to high heat. Place prawns in a wire basket or directly on the grill. Cook 4-5 minutes per side.
💡 A wire basket lets you shake them without losing them to the fire.
5
Serve immediately with limes, warm corn tortillas, black beans and pico de gallo. Accompany with cold beer.