- Fill a small pot with water and bring to a boil. Add the mini potatoes, cover and reduce heat to medium for about 12 minutes.
- To make the shrimps, pat the shrimps dry and season with the salt, pepper, harissa season, and bae seasoning. Heat a pan over medium high heat with the coconut oil and saute the shrimps for 2-3 minutes per side. When you flip the shrimps, add a few dashes of hot sauce and coconut aminos.
- To make the pesto, add all the ingredients for the pesto together in a food processor and process until smooth.
Top the veggies and the potatoes with the pesto. Top with the shrimps. Serve and enjoy!