SHEET PAN HARISSA SHRIMP WITH ROASTED ZUCCHINI AND EGGPLANT
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
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
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Raaz Khan
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's always a hit with my family.
Cathlene McIntyre
[email protected]I made this dish for a potluck and it was a big hit. Everyone loved it!
Chizzy Junior
[email protected]This recipe is a great way to get your kids to eat vegetables. My kids loved the roasted zucchini and eggplant.
Muhammad Javed
[email protected]I'm not a fan of harissa, so I used a different spice blend. The dish was still very good.
Playmack TV
[email protected]This dish was flavorful and easy to make. I would definitely make it again.
Elise Burton
[email protected]I followed the recipe exactly and it turned out great! The shrimp was succulent and the vegetables were roasted perfectly. I would highly recommend this recipe.
Ritike Raj
[email protected]This recipe is a great way to use up summer vegetables. I used zucchini, eggplant, and bell peppers. It was delicious!
AHMED SARWAR
[email protected]I made this dish for a dinner party and it was a hit! Everyone loved the flavors and the presentation was beautiful.
world news
[email protected]The shrimp was cooked perfectly and the vegetables were roasted to perfection. I loved the combination of flavors.
Kamra Bhatti
[email protected]This was a quick and easy meal to prepare. The flavors of the harissa and roasted vegetables were amazing. I will definitely be making this again!