User Review
5 (1 vote)

Spicy prawn and pepper sauté

You don't need many ingredients to make this spicy prawn and pepper sauté, just make sure to use good quality ingredients for best results.

Serves 4

Prep Time 10 min

Cooking Time 15 min


  • 1tbsp olive oil
  • 2 large red peppers, thinly sliced
  • 1tbsp harissa paste
  • 2 x 400g cans cherry tomatoes in juice
  • 300g raw prawns, deveined
  • 1 x 400g can cannellini beans, rinsed and drained
  • 150g green beans, halved diagonally
  • Large handful fresh coriander leaves
  • 4 slices grainy sourdough bread, toasted (see below), and green salad (optional), to serve


  1. Heat the oil in a large non-stick frying pan over a medium-high heat. Sauté the peppers for 5 min or until slightly softened. Add the harissa paste. Cook, stirring, for 1 min or until fragrant.
  2. Add the tomatoes and their juice, using the back of a spoon to break up the tomatoes a little. Bring to the boil and simmer for 5 min or until reduced slightly. Add the prawns and beans. Simmer for 3–4 min until the prawns are cooked through and the beans are tender.
  3. Garnish with the coriander leaves and serve with the sourdough toast and the green salad, if using.

Make it gluten free simply by swapping the sourdough for a gluten-free bread.

Nutrition per serving

Read more on how we calculate nutrition.
348 25g 7.6g 1.5g 13g 13g 1g 167mg 37g 5mg

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