dinner · dairy-free
Harissa shrimp with caraway carrots
Tender carrot coins and quick-seared shrimp tossed in a harissa and lemon dressing with caraway. A North African-style skillet supper with warm spice and bright citrus.
- Time
- 30min
- Steps
- 5
Ingredients
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Allergens
Contains crustacean shellfish.
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Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Slice the carrots into thin coins and blot the shrimp dry. Stir the harissa with the lemon juice and half the oil.
-
2
Heat the remaining oil in a skillet and cook the carrots with the caraway seeds, adding a splash of water, for 8 to 10 minutes until tender.
-
3
Push the carrots aside, add the shrimp and cook for 2 to 3 minutes, turning once, until firm and opaque throughout.
-
4
Pour on the harissa dressing and toss everything together.
-
5
Scatter the cilantro over the top and serve.
