Description
Bold, spicy harissa shrimp and roasted peppers and onion, finished with a cooling yogurt sauce. One pan, minimal cleanup, ready in under an hour.
Ingredients
Units
Scale
For the shrimp and vegetables
- 1 1/4 pounds large shrimp, cleaned
- 4 tablespoons harissa paste
- 2 tablespoons Greek yogurt
- 1 tablespoon lime juice, plus wedges for serving
- 2 teaspoons honey
- 1 tablespoon olive oil
- 3 bell peppers, cut into 1-inch chunks
- 1 large red onion, cut into wedges
- 2 tablespoons olive oil, for roasting
- 1 teaspoon kosher salt
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
For the Yogurt Sauce
- 1/2 cup Greek yogurt
- 1 tablespoon lime juice
- 1 tablespoon olive oil
- 1 garlic clove, grated
- 2 tablespoons fresh cilantro, diced
- Pinch of kosher salt
Instructions
- Pat the shrimp dry, then whisk together the harissa, 2 tablespoons Greek yogurt, lime juice, honey, and 1 tablespoon olive oil. Toss with the shrimp and marinate at room temperature for 20 minutes.
- 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.
- Switch the oven to broil. Arrange the marinated shrimp over the roasted vegetables. Broil for 3 to 5 minutes, until the shrimp are opaque and lightly charred.
- Whisk together the yogurt sauce ingredients. Serve sheet pan shrimp and veggieshot, with the yogurt sauce, warm naan or rice, a handful of cilantro leaves and lime wedges.
Notes
Swap it: this marinade works well on salmon chunks too, roast them for about 5 minutes before adding the broiler step.
If using frozen shrimp, thaw completely and pat bone-dry before marinating, any water left on the shrimp dilutes the marinade and dulls the flavor.
Harissa varies a lot in heat by brand, taste yours before deciding if you want extra on the side.
- Prep Time: 35
- Cook Time: 15
- Category: Shrimp
- Method: Baking