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Flavorful Sheet Pan Harissa Shrimp Recipe with Easy Mediterranean Couscous

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A quick and easy one-pan meal featuring spicy harissa shrimp paired with fluffy Mediterranean couscous, perfect for busy weeknights or casual dinners.

Ingredients

Scale
  • 1 pound (450g) large shrimp, peeled and deveined (fresh or thawed frozen)
  • 2 tablespoons harissa paste
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • Juice of half a lemon
  • Salt and freshly ground black pepper, to taste
  • 1 cup (175g) Israeli couscous
  • 1 1/4 cups (300ml) vegetable or chicken broth
  • 1/2 cup (90g) canned chickpeas, rinsed and drained
  • 1 small cucumber, diced
  • 1/2 cup (30g) cherry tomatoes, halved
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons feta cheese, crumbled (optional)
  • 1 tablespoon extra virgin olive oil
  • Salt and pepper, to taste

Instructions

  1. Preheat your oven to 425°F (220°C). Line your baking sheet with parchment paper or lightly oil it.
  2. In a medium bowl, combine 2 tablespoons harissa paste, 1 tablespoon olive oil, minced garlic, lemon juice, salt, and pepper. Stir well to mix. Toss the peeled and deveined shrimp into the marinade, making sure each piece is fully coated. Let it sit for 10 minutes while you prep the couscous.
  3. In a medium saucepan, bring the vegetable or chicken broth (1 1/4 cups / 300ml) to a boil. Add 1 cup (175g) couscous, reduce heat to low, cover, and simmer for 8-10 minutes or until liquid is absorbed and couscous is tender. Remove from heat and fluff with a fork.
  4. In a large bowl, combine the cooked couscous, rinsed chickpeas, diced cucumber, halved cherry tomatoes, chopped parsley, and crumbled feta. Drizzle with 1 tablespoon olive oil, salt, and pepper. Toss gently to combine and set aside.
  5. Spread the marinated shrimp evenly on the prepared baking sheet. Roast in the preheated oven for 8-10 minutes, flipping halfway through, until shrimp are pink, opaque, and slightly charred on the edges. Be careful not to overcook.
  6. Spoon the Mediterranean couscous onto plates, top with the harissa shrimp, and garnish with extra parsley or lemon wedges if desired.

Notes

For extra crispness, broil the shrimp for the last 1-2 minutes but watch closely to avoid burning. Rest shrimp a minute or two after roasting to lock in juiciness. Use broth instead of water for cooking couscous for added flavor. Avoid overcrowding shrimp on the pan to ensure even roasting. Marinate shrimp for 10-15 minutes only to prevent mushiness. Substitute chicken or tofu for shrimp with adjusted cooking times. Use quinoa or bulgur wheat for gluten-free variation. Skip feta or use plant-based alternative for dairy-free option.

Nutrition

Keywords: harissa shrimp, sheet pan recipe, Mediterranean couscous, quick dinner, easy shrimp recipe, one-pan meal, spicy shrimp, healthy dinner

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