Harissa Shrimp Recipes

ONE-PAN SHRIMP AND PEARL COUSCOUS WITH HARISSA

One-Pan Shrimp and Pearl Couscous With Harissa image

This easy dish relies on harissa for its flavorful broth. Different brands can vary wildly in flavor and heat, so incorporate the harissa slowly, especially if yours is very spicy, and add more at the end to taste. The final dish does have some sauciness to it: The starch from the couscous will thicken the sauce in the few minutes it takes to go from stovetop to table, but you may want to provide a spoon along with a fork. If you prefer a drier dish, you can reduce the amount of water by 1/4 cup.

Provided by Susan Spungen

Categories dinner, quick, weeknight, one pot, seafood, vegetables, main course

Time 30m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 pound large shrimp, peeled and deveined
Kosher salt and freshly ground black pepper
3 to 4 tablespoons harissa paste, plus more to taste
1 tablespoon olive oil
1 tablespoon unsalted butter
1 medium yellow onion, finely diced
1 cup pearl couscous or orzo
3 to 4 garlic cloves, finely chopped
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 cup dry white wine
1 pint grape or cherry tomatoes, halved crosswise
1/2 cup fresh Italian parsley leaves, packed, coarsely chopped or left whole

Steps:

In a medium bowl, toss shrimp with 1/4 teaspoon salt, a few grinds of black pepper and 1 tablespoon harissa. Set aside.
In a large, lidded skillet, heat olive oil and butter over medium. Add onion and 1/2 teaspoon salt, and cook, stirring, until translucent, 3 to 4 minutes.
Add couscous, garlic, coriander and cumin. Cook 3 to 4 minutes, stirring occasionally, until couscous is toasted.
Add wine and cook until evaporated, 1 to 2 minutes, scraping the bottom of the pan. Add 2 to 3 tablespoons of harissa and 2 1/2 cups water, and bring to a boil. Reduce heat to a simmer, cover and cook for 10 minutes, until couscous is al dente. (There will still be plenty of liquid.)
Nestle the shrimp into the couscous, pushing them under the surface a bit. Add the tomatoes and increase the heat until simmering again. Reduce heat to medium-low, cover, and cook 3 to 4 minutes, rearranging shrimp using tongs once, until they are pink and cooked through. Adjust seasoning, if needed, adding more harissa, salt and pepper if desired. Garnish with parsley and serve in shallow bowls.

SHEET PAN HARISSA SHRIMP WITH ROASTED ZUCCHINI AND EGGPLANT

Sheet Pan Harissa Shrimp With Roasted Zucchini and Eggplant image

A spicy shrimp dinner, all roasted on a sheet pan. Sprinkle with feta and serve with store-bought tzatziki to cool down the spiciness.

Provided by Jonathan Melendez

Categories Savory

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

3 small zucchini, sliced
3 tablespoons olive oil
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
1 medium eggplant, chopped
1/2 teaspoon za atar seasoning (optional)
1 lb peeled shrimp
2 tablespoons harissa
1/4 cup crumbled feta
1 tablespoon fresh parsley

Steps:

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
In a medium bowl, toss together the zucchini, 1 tablespoon olive oil, 1/2 teaspoon salt, 1/2 teaspoon black pepper, garlic powder, onion powder, oregano, and red pepper flakes. Pour out onto the prepared baking sheet, and move to one side.
Place the eggplant on the baking sheet, off to one side and drizzle with 1 tablespoon olive oil. Season with the remaining salt, pepper and za'atar if using. Roast until the zucchini and eggplant have begun to brown, about 15 minutes.
In a large bowl, combine the shrimp, harissa and the remaining olive oil. Pour the shrimp onto the baking sheet, along with the veggies, off to one side. Return to the oven and roast for another 10 to 12 minutes.
Sprinkle the shrimp with feta, and parsley. Serve with store-bought tzatziki and pita, if desired.

Nutrition Facts : Calories 247.1, Fat 13.8, SaturatedFat 3.1, Cholesterol 151.2, Sodium 1339, Carbohydrate 13, Fiber 5.8, Sugar 5.9, Protein 19.4

HARISSA SHRIMP AND SUMMER VEGETABLE SAUTé

Harissa Shrimp And Summer Vegetable Sauté image

Categories Kid-Friendly Quick & Easy Dinner Lunch Shrimp Fennel Green Bean Pea Zucchini Spring Summer Pescatarian Peanut Free Tree Nut Free Soy Free Small Plates

Yield serves 4

Number Of Ingredients 18

Ingredients

1/4 teaspoon cayenne pepper
1 teaspoon smoked paprika
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1 tablespoon olive oil
1 pound medium shrimp, peeled and deveined
2 tablespoons canola oil, divided
1 lemon, 1/2 cut into wafer-thin slices and 1/2 juiced
2 zucchini, thinly sliced on the diagonal and halved
1 fennel bulb, thinly sliced, plus 1 tablespoon fronds
1 cup wax beans
1 cup green beans
1 cup snap peas, sliced in half on the diagonal
1/2 cup fresh or frozen peas
A few handfuls of pea shoots
4 cups cooked rice

Steps:

To make harissa, combine cayenne, paprika, chili powder, garlic powder, coriander, cumin, and olive oil in a medium bowl. Add shrimp and toss to coat.
Heat 1/2 tablespoon canola oil in a wok or large cast- iron skillet over medium heat. Add lemon slices; cook until golden. Remove slices and set aside.
Add remaining canola oil to skillet and increase heat to high. Add shrimp and cook 2 minutes. Add sliced fennel, wax beans, green beans, snap peas, and peas and cook 1 minute. Add pea shoots; cook until just wilted. Stir in lemon slices and juice. Serve over rice; garnish with fennel fronds.

GRILLED HARISSA SHRIMP

Grilled Harissa Shrimp image

Provided by Rebecca Jurkevich

Categories Shellfish Quick & Easy Backyard BBQ Dinner Seafood Shrimp Summer Grill Grill/Barbecue Healthy Bon Appétit Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 9

Ingredients

1 1/2 pounds large shrimp, peeled, tails intact, deveined
2-3 tablespoons harissa paste
2 tablespoons olive oil
Kosher salt
4 radishes, trimmed, thinly sliced
1/2 cup fresh basil leaves
1/2 cup fresh cilantro leaves
Freshly ground black pepper
Ingredient info: Harissa paste, a spicy North African chile paste, is available at Middle Eastern markets and some specialty foods stores, and from online sources.

Steps:

Prepare grill for medium-high heat. Combine shrimp, harissa, and oil in a medium bowl; season with salt and toss to coat.
Grill shrimp until cooked through, about 2 minutes per side. Transfer to a plate and let cool.
Toss shrimp, radishes, basil, and cilantro in another medium bowl; season with salt and pepper.
DO AHEAD: Shrimp can be grilled 2 hours ahead. Cover and chill.

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Harissa paste, a spicy North African chile paste, is available at Middle Eastern markets and some specialty foods stores, and from online sources.
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