These harissa prawns are deliciously spicy and so easy to make. Served with smashed potatoes and charred asparagus the whole dish is easy enough for a weeknight but impressive enough to serve to guests.
Check out this delicious healthy meal!
I absolutely adore this meal. It's got the perfect combination of healthy and fresh flavours, spicy harissa kick and filling carbs.
It's also ridiculously easy to make but looks super fancy and impressive. You could serve it with a cold glass of wine on a summer weeknight when you feel like a treat or to friends at a dinner party for something a little special.
Either way everyone will love this light and tasty summer recipe. Harissa is one of my favourite ways to brighten up a meal, it's spicy and zingy and it works perfectly with prawns.
The prawns work perfectly with the garlicky smashed potatoes and crunchy charred asparagus.
Why we love these harissa prawns with potato and asparagus...
The prawns are packed with flavour from the harissa paste and the other spices and they're the perfect fit with the crunchy smashed potatoes.
This is a healthy recipe thanks to the low fat prawns and crunchy green asparagus. You can even cut out the butter in the potatoes to make it even lighter!
It's also gluten free so perfect for anyone following a gluten free diet.
You can easily make the recipe work for your own preferences by switching the ingredients. Chicken would work well in place of the prawns and any other green vegetable would fit in place of the asparagus.
Spicy Prawns with Smashed Baby Potatoes and Charred Asparagus Ingredients
Prawns: I like to get ready peeled raw king prawns which you can buy frozen or fresh.
Marinade: The prawns are tossed in a combination of olive oil, ground coriander, ground cumin, harissa and garlic.
Potatoes: I like to use new potatoes or baby potatoes for this recipe. No need to peel them! I went for a mixture of blue and white potatoes because that's what I had on hand.
Asparagus: Woody ends snapped off and tossed in olive oil and salt and pepper.
How to make spicy garlic prawns with potatoes & asparagus
Prep the potatoes: Bring a pot of the water to the boil and add the potatoes, cook until tender. Spread on a baking sheet and crush with the bottom of a glass, drizzle with melted butter and olive oil then roast for 40 minutes.
Marinate the prawns: Toss the prawns with the olive oil, harissa, spices and garlic and set aside for 30 minutes. Toss the asparagus with olive oil, salt and pepper and place in the oven for the last 10 minutes of the potato cooking.
Cook the prawns: Heat a frying pan over high heat and add the prawns, cook on one side then flip and cook on the other side. Mix with the lemon juice and remove from the heat, serve with the potatoes and asparagus.
Equipment you need to make this recipe...
Want more? Try these other harissa recipes!
- Harissa Roasted Salmon with Potatoes
- Harissa Chickpea Stew with Aubergine
- Sheet Pan Harissa Chicken and Potatoes
- Harissa Halloumi Salad with Couscous
- Harissa Falafel with Roasted Vegetables
- Instant Pot Harissa Devilled Eggs
Harissa Prawns with Smashed Potatoes & Charred Asparagus
For the Harissa Prawns
- 170 g Raw King Prawns peeled and deveined
- 2 tablespoon Olive Oil
- ½ teaspoon Ground Cumin
- ½ teaspoon Ground Coriander
- 1 tablespoon Harissa
- 3 cloves Garlic crushed
- 1 Lemon juiced
- Big pinch Sea Salt Flakes
For the Smashed Potatoes
- 500 g New Potatoes big ones cut to the same size, I used a mixture of white and blue potatoes
- 3 tablespoon Butter melted
- 1 tablespoon Olive Oil
- Salt and Pepper
For the Asparagus
- 200 g Asparagus ends snapped off
- Olive Oil
- Salt and Pepper
- Heat the oven to 220°C/430°F. Bring a large pot of salted water to the boil. Add the potatoes and cook for 25-30 minutes until a knife can easily be inserted. Drain and let dry in the colander for about 5 minutes.
- Spread on a baking sheet and use the bottom of a glass to smash each potato. Drizzle with the melted butter and the olive oil then sprinkle with salt and pepper. Bake for 40 minutes until golden and crispy.
- Once the potatoes are in the oven place the prawns, salt, olive oil, cumin, coriander, harissa and garlic in a bowl and toss together. Marinate for 30 minutes.
- While the potatoes cook spread the asparagus out on an other baking sheet and toss with a drizzle of olive oil and salt and pepper. Put them in the oven 10 minutes before the potatoes are finished cooking.
- After putting the asparagus in the oven heat a frying pan over a high heat then add the prawns and cook on one side for 1 minute until browned then flip and cook for another minute on the other side. Add the lemon juice and quickly stir the prawns in the juice for another 20 seconds then remove from the heat. Serve the prawns with the potatoes and asparagus.
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