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Harissa Fried Shrimps with Cauliflower Pureé & Summer Vegetables

A healthy, fresh and light shrimp dish full with flavours
Course Light Lunch, Lunch, Main Course
Cuisine All around
Keyword Gluten-Free, Grain Free, Healthy, Light, Oil Free
Prep Time 5 minutes
Cook Time 20 minutes
Servings 2

Ingredients

  • 1/2 small Cauliflower head cut in smaller pieces
  • 12 Shrimps
  • 1 small Red onion sliced
  • 1/2 Zucchini diced
  • 1/2 Red bell pepper diced
  • Some fresh basil
  • 1-2 tsp Ground harissa powder (depending on how spicy you like it)
  • 1-2 tsp Dijon mustard
  • 1/2+1/2 Lemon juiced
  • 3-4 tbsp Yoghurt (optional)
  • 1-2 tbsp Ajvar (optional)
  • Salt, to taste

Instructions

  • Cook the cauliflower until soft.
  • Combine yoghurt and ajvar in a bowl (if using) and set aside.
  • Meanwhile preheat a nonstick pan over medium heat.
  • Fry bell pepper, onion, zucchini and aubergine until soft.
  • Preheat another nonstick pan and fry shrimps with the harissa for 3-4 minutes until done.
  • Drain the cauliflower and mix using a hand mixer until smooth.
  • Add lemon juice from 1/2 lemon, dijon mustard and salt and combine well.
  • Put the cauliflower pureé on a plate together with the fried shrimps and vegetables.
  • Sprinkle lemon juice on top.
  • Add some fresh basil (I also added some thick balsamic vinegar but thats optional).
  • Serve with ajvar sauce.