Sheet Pan Harissa Shrimp with Roasted Vegetables

The first time I tasted harissa years ago I knew it was going to change my cooking life. So much flavor in a tiny jar. And so many ways to add it to seafood! This sheet pan harissa shrimp with peppers brings that to life. A quick marinade with balancing flavors and textures. High heat roasting of the peppers for flavor and char. And a quick broil for our harissa-spiced shrimp. All the big flavors I dreamed about, coming off a sheet pan in under 20 minutes.

If a good shrimp dinner is your love language, you'll want my Air Fryer Frozen Shrimp with Garlic Butter Sauce in your back pocket too. And Portuguese Garlic Shrimp is crazy-quick stove-top dinner that brings big Iberian flavors to the table in minutes.

The Ingredients

Shrimp. Large, peeled and deveined. Pat them really dry before marinating, extra moisture just dilutes the harissa marinade.

Harissa paste. The backbone of our sheet pan shrimp. Spice level varies by brand, so taste yours before deciding how much extra heat you want at the table.

Greek yogurt. Does double duty, a couple spoonfuls go into the marinade for body and tang, then a separate batch becomes the cooling sauce.

Bell peppers and red onion. Roast first, on their own, so they get real color and softness before the shrimp goes anywhere near the pan.

Honey. Just enough to round out the harissa's heat.

Why This Recipe Works

Most sheet pan recipes roast everything together in one go, but that doesn't work for most sheet pan seafood meals. Shrimp cook in minutes while peppers and onions need longer to soften and char. Asking them to finish on the same clock means compromising one or the other.

This recipe treats them as two separate jobs. The vegetables roast alone first, long enough to properly soften and pick up some color. Only then does the oven switch to broil, and the marinated shrimp go in on top, cooking fast and hot for a few minutes until they're opaque with a little char. Everything lands on the plate at exactly the right doneness.

A Few Things That'll Make This Easier

• Marinate while the oven preheats. 20 minutes is enough for the harissa to actually flavor the shrimp without the lime juice starting to change the texture the way a ceviche would.
• Dry the shrimp first. Water dilutes the marinade and dilution is no good here!
• Cut the vegetables to a similar size. Uneven pieces mean uneven roasting, some will be soft and charred while others are still firm.
• Watch the broiler closely. Broilers vary a lot between ovens, so treat 3 to 5 minutes as a range, not a rule. Pull the shrimp the moment they turn opaque.

Step-by-Step Instructions for Harissa Shrimp

1. Marinate the shrimp

Pat the shrimp very dry, then whisk together the harissa, 2 tablespoons Greek yogurt, lime juice, honey, and 1 tablespoon olive oil. Toss with the shrimp and let it marinate at room temperature for 20 minutes while you prep the vegetables.

2. Roast the vegetables

Preheat the oven to 425°F. Toss the peppers and onion with the remaining 2 tablespoons olive oil, salt, smoked paprika, and black pepper on a sheet pan. Roast for 12 minutes, until softened and starting to char at the edges.

3. Add shrimp and broil

Switch the oven to broil. Arrange the marinated shrimp directly over the roasted vegetables on the same pan. Broil for 3 to 5 minutes, until the shrimp are opaque and lightly charred. Exact timing will depend on the size of your shrimp, so monitor and adjust.

4. Make the sauce and serve

While the shrimp broil, stir together the yogurt sauce ingredients. Serve the shrimp and peppers hot, with the yogurt sauce, warm naan or rice, a handful of cilantro leaves and lime wedges.

What is harissa?

A North African chile paste made from roasted red peppers, garlic, and warm spices like cumin and coriander. Heat varies widely by brand, so taste the yogurt marinade and adjust before adding your raw shrimp. The marinade should be a little too salty / spicy at that point, but not overwhelming.

Can I use frozen shrimp?

Of course! Just thaw completely and dry well before marinating. Any water left on the shrimp dilutes the marinade.

Can I make any of this ahead?

The yogurt sauce holds well in the fridge for a couple of days. Marinate the shrimp no more than a few hours ahead, any longer and the lime juice starts affecting the texture.

Can I use this as a general sheet pan shrimp and veggies recipe with different vegetables? 

Yes, the technique matters more than the specific vegetables. Swap the peppers and onion for zucchini, broccoli, or asparagus, just adjust the initial roast time up or down depending on how dense the vegetable is, then add the shrimp under the broiler the same way.

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