Blackened shrimp hot dogs

Try this exotic twist on the hot dog with king prawns, black beans, mango and hot jalapeño mayonnaise. A fun, summery take on a family favourite

  • Prep:15 mins
    Cook:3 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 495
  • fat 25g
  • saturates 2g
  • carbs 45g
  • sugars 8g
  • fibre 7g
  • protein 19g
  • salt 2.4g


  • 180g raw king prawns
  • 2 tbsp fajita seasoning
  • 2 tbsp vegetable oil
  • 400g can black beans, drained and rinsed
  • 2 limes, 1 juiced, 1 cut into wedges to serve
  • small bunch coriander, leaves only
  • ½ jalapeño (deseeded if you like), finely chopped
  • 3 tbsp mayonnaise
  • 4 hot dog buns
  • ½ mango, peeled and thinly sliced


  1. Mix the prawns with the fajita seasoning and the oil, set aside. Mix the beans with the lime juice, half the coriander and a good pinch of seasoning. In a separate bowl, stir the jalapeño into the mayo.

  2. Fry the prawns to just pink, remove from pan, set aside.

  3. Split the buns in half, fill each with a quarter of the beans, then the mango. Top with the prawns, drizzle over the mayo, scatter over the remaining coriander and serve with the lime wedges.

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