Harissa Prawns with Coconut Cauliflower Rice
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 people
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Calories
444 kcal
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Course
Main Course
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Cuisine
Fusion, Middle Eastern, North African
Harissa Prawns with Coconut Cauliflower Rice
Description
This dish features king prawns marinated in harissa paste and lemon juice, then cooked in a sauce of onions, courgette, bell peppers, garlic, and passata, flavored with honey to balance the heat. The prawns are cooked until just tender in the rich tomato-based sauce, which brings a blend of spicy, sweet, and savory notes enhanced by the harissa's chile paste and fresh lemon.
The accompanying coconut cauliflower rice is prepared by frying cumin seeds in coconut oil, then combining creamed coconut with grated cauliflower to form a rice-like texture. The effect is a creamy, subtly spiced side that complements the spicy, hearty prawns and vegetables. Fresh coriander is stirred in for a fresh herbal finish and garnish.
This dish provides a balanced combination of spicy protein and a fragrant, low-carb vegetable rice alternative that works well for those seeking flavorful seafood with distinct North African influences. The prawn sauce and coconut rice come together to form a filling and aromatic meal.
Nutrition information is approximate and meant as a guideline only.
Ingredients
Harissa Prawns
- 400 g king prawns (raw or cooked – it really doesn’t matter for this recipe)
- lemon juice of 1
- 6 teaspoons harissa paste I used Tesco Ingredients, mild
- 1 tablespoon coconut oil or mild olive oil or rapeseed oil
- 1 onion sliced
- 1 courgette cut into slices or half moons, medium
- 1 red pepper cut into bite-sized chunks
- 1 yellow bell pepper cut into bite-sized chunks
- 3 cloves garlic crushed or grated
- 350 ml passata (or a 400g/14oz tin chopped tomatoes)
- salt to taste
- black pepper to taste
- 1 tablespoon honey or to taste
Coconut Cauliflower Rice
- 1 tablespoon coconut oil or mild olive oil or rapeseed oil
- 1 teaspoon cumin seeds
- 100 g creamed coconut (I used Pataks)
- 1 cauliflower blitzed to a rice like texture or chopped finely, medium
- 2 tablespoons Coriander chopped (plus extra for garnish, fresh
Instructions
Harissa Prawns
- Mix the harissa and lemon juice together in a large bowl and add the prawns. Turn the prawns in the marinade and then set aside for 10 minutes to marinate (or put in the fridge and marinate for up to an hour).
- In a large frying pan or wok, add the onion and 1 tablespoon of oil and stir fry over a high heat for 2-3 minutes until the onion is just starting to brown.
- Throw in the courgette and peppers and continue to stir fry until the courgette is nicely browned (another 2-3 minutes), then turn down the heat a little and add the garlic. Fry for 1 more minute.
- Add the passata (or chopped tomatoes), salt and pepper. Bring to the boil, then turn down the heat and simmer for 5 minutes.
- Finally, add the prawns and all the marinade, plus the honey, and cook for 3-5 minutes until the prawns are fully cooked and piping hot.
Coconut Cauliflower Rice
- The best time to make your cauliflower rice is whilst the tomato and vegetable mixture is simmering and before you add the prawns. That way you can focus all your attention on the rice, without having to juggle pans.
- First, put 1 tablespoon of oil in a large frying pan or wok, add the cumin seeds and gently fry for 1 minute over a low heat. Add the creamed coconut and allow to gently melt.
- Add the chopped cauliflower and turn up the heat to medium-high. Stir fry for 3 minutes until the cauliflower is cooked through, but still has a good amount of ‘bite’, and is just tinged with a touch of brown (for extra tastiness!).
- Turn off the heat and stir through the fresh coriander.
To Serve
- Divide the Coconut Cauliflower Rice between 4 plates. Top with the Harissa Prawns and a generous scattering of coriander – dig in and feel super virtuous :-)
Notes
- Nutrition information provided is an estimate and should be used only as a general guideline.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 444 kcal
% Daily Value*
| Calories | 444kcal | 22% |
| Carbohydrates | 31g | 10% |
| Protein | 25g | 50% |
| Fat | 26g | 40% |
| Saturated Fat | 21g | 105% |
| Cholesterol | 252mg | 84% |
| Sodium | 927mg | 39% |
| Potassium | 1058mg | 23% |
| Fiber | 5g | 20% |
| Sugar | 14g | 28% |
| Vitamin A | 1600IU | 32% |
| Vitamin C | 146.3mg | 163% |
| Calcium | 206mg | 21% |
| Iron | 5.7mg | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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