Harissa Prawns with Coconut Cauliflower Rice
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Easy Peasy Foodie · by Eb Gargano★ 5.0 (6)

Harissa Prawns with Coconut Cauliflower Rice

NUTRITION · PER SERVING30M COOK
CAL 20%·PRO 51%
CARBS 29G30% OF CAL
10G FIBER0G ADDED0G INTRINSIC6G OTHER14G TOTAL SUGAR
FAT 22G50% OF CAL
18G SAT4G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Harissa-spiced shrimp served over cauliflower rice with zucchini and coconut sauce. Packed with flavor and ready in 30 minutes, it's a vibrant, healthy main course.

mainmiddle easternbowlstir fryshellfishdairy freegluten free
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Nutrition & ingredients

Ingredients

serves 4
  • 400 g king prawns ((raw or cooked – it really doesn’t matter for this recipe))
  • Juice of 1 lemon
  • 6 teaspoons mild harissa paste ((I used Tesco Ingredients))
  • 1 tablespoon coconut oil, mild olive oil or rapeseed oil
  • 1 onion (sliced)
  • 1 medium courgette (cut into slices or half moons)
  • 1 red pepper (cut into bite-sized chunks)
  • 1 yellow pepper (cut into bite-sized chunks)
  • 3 cloves garlic (crushed or grated)
  • 350 ml passata ((or a 400g/14oz tin chopped tomatoes))
  • Salt and pepper to taste
  • 1 tablespoon honey (or to taste)
  • 1 teaspoon cumin seeds
  • 100 g creamed coconut ((I used Pataks))
  • 1 medium cauliflower (blitzed to a rice like texture or chopped finely)
  • 2 tablespoons fresh coriander (chopped (plus extra for garnish))
PREP
10M
SODIUM
548MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.