Harissa Sautéed Shrimp
Serves 420 mins prep25 mins cook
A delicious bowl of harissa sautéed shrimp served with cilantro cashew pesto potato salad, complemented by steamed kale and roasted tomatoes. This dish is both refreshing and satisfying, ideal for a quick dinner.
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What you need
Instructions
1: Boil mini potatoes in water for about 12 minutes until tender. 2: Steam kale and roast tomatoes on the side. 3: Pat shrimp dry and season with salt, pepper, and harissa seasoning. 4: Sauté shrimp in coconut oil on medium-high heat for 2-3 minutes on each side. 5: Add hot sauce and coconut aminos when you flip the shrimp. 6: For the pesto, process cilantro, garlic, lemon juice, salt, red pepper flakes, pepper, olive oil, and cashews in a food processor until smooth. 7: Serve shrimp over the potato salad topped with pesto, accompanied by steamed kale and roasted tomatoes.View original recipe