Best 3 Sheet Pan Harissa Shrimp With Roasted Zucchini And Eggplant Recipes
Embark on a culinary journey to the vibrant shores of North Africa with this tantalizing sheet pan harissa shrimp recipe. Savor succulent shrimp infused with the fiery heat of harissa paste, a blend of roasted red peppers, cumin, and coriander. Roasted zucchini and eggplant, imbued with a smoky sweetness, harmonize perfectly with the shrimp, creating a symphony of flavors in every bite. This article presents a collection of sheet pan harissa shrimp recipes, each offering unique variations to suit your preferences. Discover the classic recipe that ignited the inspiration for this culinary exploration, featuring tender shrimp enveloped in a vibrant harissa marinade, roasted until sizzling. For those seeking a delightful twist, explore the recipe that introduces feta cheese to the mix, adding a creamy tanginess that complements the bold flavors. If you desire a vegetarian alternative, indulge in the roasted zucchini and eggplant recipe, where these Mediterranean gems take center stage, showcasing their delectable flavors. Whether you're a seafood enthusiast, a vegetarian seeking hearty options, or simply a culinary adventurer, this article has a recipe that will tantalize your taste buds and leave you craving more.
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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
SHEET-PAN SHRIMP WITH TOMATOES, FETA AND OREGANO
Ready in 10 minutes, this Mark Bittman recipe from 2013 is a perfect weeknight recipe. It relies heavily on garlic, oregano and black pepper as a coating for the shrimp. Serve alongside a hearty salad or with a stack of flatbread for an easy meal. In his original piece, a roundup of shrimp recipes, he suggested wild shrimp from the Pacific or Gulf of Mexico, or fresh local shrimp from Maine or the Carolinas, if they're available to you. All, he wrote, are "preferable from a sustainability perspective."
Provided by Mark Bittman
Categories dinner, easy, quick, seafood, main course
Time 10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Turn on the broiler, and position the oven rack close to the heat.
- Mash garlic clove with salt until it forms a paste. Add chopped oregano, lemon juice, olive oil and lots of black pepper. Rub paste all over 1 1/2 pounds peeled shrimp.
- Spread shrimp out on a pan and broil, 2 to 3 minutes per side. Served topped with chopped tomatoes and crumbled feta.
Nutrition Facts : @context http, Calories 188, UnsaturatedFat 6 grams, Carbohydrate 3 grams, Fat 9 grams, Fiber 1 gram, Protein 23 grams, SaturatedFat 1 gram, Sodium 964 milligrams, Sugar 0 grams, TransFat 0 grams
ONE-PAN SHRIMP AND PEARL COUSCOUS WITH HARISSA
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
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.
Tips:
- Mise en Place: Before starting, prepare all ingredients and seasonings. This will ensure a smooth cooking process.
- Fresh Ingredients: Use the freshest shrimp, zucchini, and eggplant possible. Fresh produce will yield the best flavor and texture.
- Quality Harissa Paste: Choose a high-quality harissa paste for the best flavor. If you can't find harissa paste, you can make your own using roasted red peppers, cumin, coriander, paprika, and chili powder.
- Don't Overcook the Shrimp: Shrimp cooks quickly, so be careful not to overcook it. Overcooked shrimp will become tough and rubbery.
- Roast the Vegetables Thoroughly: Roast the zucchini and eggplant until they are tender and slightly charred. This will enhance their flavor and texture.
- Season to Taste: Taste the dish before serving and adjust the seasoning as needed. You may want to add more harissa paste, lemon juice, or salt and pepper.
Conclusion:
This sheet pan harissa shrimp with roasted zucchini and eggplant is a delicious and easy-to-make meal that is perfect for busy weeknights. The harissa paste adds a flavorful kick to the shrimp, while the roasted vegetables are tender and flavorful. Serve this dish with rice, quinoa, or your favorite side dish for a complete meal.
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