Harissa Sautéed Shrimp & Pesto Potato Salad
Serves 215 mins prep20 mins cook
A delicious bowl featuring harissa sautéed shrimp alongside a cilantro cashew pesto potato salad. Enjoy the freshness of steamed kale and roasted tomatoes on boiled mini potatoes, topped with a flavorful cilantro pesto made with cashews. The shrimp is seasoned and cooked to perfection, making this dish a winner for any meal.
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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. 3: Pat dry wild shrimp and season with salt, pepper, and harissa seasoning. 4: Sauté shrimp in coconut oil on medium-high for 2-3 minutes per side. 5: Add hot sauce and coconut aminos when flipping the shrimp. 6: In a food processor, blend cilantro, garlic, lemon juice, salt, red pepper flakes, pepper, olive oil, and raw cashews until smooth to make the pesto. 7: Assemble the salad by combining the boiled potatoes, steamed kale, roasted tomatoes, and shrimp. Top with cilantro cashew pesto.View original recipe