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Overhead shot of spicy shrimp with asparagus in a white bowl

Harissa Prawns with Smashed Potatoes & Charred Asparagus

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.
Course Main Course
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 2 servings
Calories 666kcal


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.


Nutrition information is an estimate and will vary depending on the ingredients used.


Calories: 666kcal | Carbohydrates: 56g | Protein: 26g | Fat: 40g | Saturated Fat: 14g | Cholesterol: 259mg | Sodium: 931mg | Potassium: 1443mg | Fiber: 10g | Sugar: 6g | Vitamin A: 1332IU | Vitamin C: 90mg | Calcium: 204mg | Iron: 7mg