This Smoky Harissa Shrimp and Summer Veggie Skillet is an easy one-pan dinner filled with bold, spicy flavor and an abundance of seasonal produce! It offers a lovely mix of fresh corn, zucchini, blistered cherry tomatoes and tender harissa shrimp. This recipe takes just 20 minutes to whip up, and is the perfect healthy and gluten free summer meal.
I will forever stand by the statement that throw-together meals end up being some of the best. For example, last week I was finishing up a work project and was super stressed. But I knew I had to feed us something, so I whipped up this random dinner with a variety of ingredients I had laying around in the fridge. It was chaotic and kinda ugly….but we were obsessed with how it tasted.
So, this week I knew I had to re-create it and actually film/measure so I could post it for y’all! And twist my arm…I don’t mind eating it again hehe. But, don’t even get me started on the process of coming up with a name...that was interesting lol.
What I really love about this Smoky Harissa Shrimp and Summer Veggie Skillet is how real, whole food-based ingredients come to life. It’s wild that this recipe is mostly composed of produce and protein, yet it’s so incredibly delicious and flavorful! It makes me feel such gratitude for the bounties of the Earth and the fact that I have access to them. I hope this feeling translates to you when you make it 🙂
Why You’ll Love this Smoky Harissa Shrimp and Summer Veggie Skillet
- It’s a one-pan dinner that’s ready in 20 minutes!
- This dish is filled with lean protein and a ton of seasonal summer veggies.
- You will love the smoky, spicy flavor from the harissa and paprika.
- This recipe is gluten free and can easily be made dairy free.
- Fresh, healthy ingredients really shine in this simple recipe.
What You Need to Make this Smoky Harissa Shrimp and Summer Veggie Skillet
- Avocado Oil: I like using avocado oil to sauté the veggies and shrimp in because it has a higher smoke point than olive oil.
- Zucchini: This recipe is all about summer produce and zucchini is one of the stars! Cut it into thick slices and then quarter each slice.
- Corn on the Cob: Corn is also another summer favorite! I like to use two fresh ears of corn and then shuck them and cut the kernels off but you could also use about 1.5 cups of frozen corn or canned corn.
- Cherry or Grape Tomatoes: These add acidity and sweetness to the skillet and will start to burst while being sautéed!
- Garlic: You simply can’t have a savory recipe without it lol.
- Kosher Salt, Black Pepper & Smoked Paprika: This simple trio of spices is all that’s needed to make these fresh ingredients shine!
- Raw Jumbo Shrimp: I love using shrimp as the protein source in my recipes because it’s lean, filled with nutrients, and cooks super quickly. Try to use jumbo (or at least large) shrimp and make sure to peel, devein and remove the tails before using.
- Butter: A bit of butter (unsalted or salted) adds some extra flavor and richness to this harissa shrimp skillet.
- Harissa Paste: Harissa is a North-African chili paste that imparts a bunch of smoky, spicy flavor to this dish. I typically use the Trader Joe’s brand which is on the spicier side compared to the Mina mild one.
- Lemon: Balance out the spicy, smoky flavors with some acidity from half of a fresh lemon.
How To Make this Smoky Harissa Shrimp and Summer Veggie Skillet
Prepare the Shrimp:
First, add shrimp to a paper towel lined plate and pat dry. Then, season both sides with kosher salt & black pepper. Set aside.
Sauté the Zucchini, Corn & Tomato:
Next, bring a large pan to medium heat. Once hot, add half of the avocado oil, or enough to lightly coat the bottom of the pan. Then, add the chopped zucchini, corn and cherry tomatoes. Season with kosher salt & black pepper to taste.
Sauté, stirring occasionally, for about 6 minutes or until the veggies are getting tender and the tomatoes are starting to burst. I like to press down on the tomatoes slightly to release their juices.
Remove Veggies from Pan & Sauté Shrimp:
Then, add in the garlic, stir and cook for one more minute. Remove sautéed veggies from the pan and set aside.
Next, add remaining avocado oil to the pan. Then, add the shrimp. Let cook for 2-3 minutes per side, or until done through. Reduce heat to medium-low and add in the butter and let it melt. Then, add in the harissa paste, starting with 1 tbsp. Stir to coat the shrimp in the harissa butter mixture.
Add back in Sautéed Veggies & Garnish:
Add back in the sautéed veggies and stir to combine. Add in smoked paprika and lemon juice. This is a good time to taste it and see if you want more spice – if so, add an additional tablespoon of harissa! Finally, garnish with chopped parsley and enjoy!
What is Harissa?
Harissa is a North African red chili paste made of peppers, garlic, olive oil, an acid and some spices. It’s characterized by its smoky, spicy flavor and deep red color.
Luckily, it’s become a lot more popular in recent years and now you can find it at most grocery stores including Trader Joe’s. I use it in a ton of my recipes so if you happen to fall in love with it, here are a few others to try:
- Harissa Maple Carrots with Whipped Feta
- Harissa Couscous Salad with Roasted Vegetables
- Halloumi and Chickpea Salad with Harissa Tahini Dressing
- Harissa Tahini Tofu Bowls
How Spicy is this Harissa Shrimp and Summer Veggie Skillet?
You are totally in control over how spicy you make this Harissa Shrimp and Summer Veggie Skillet. The recipe calls for 1-2 tbsp of harissa paste, simply depending on your spice preference. That’s why I encourage you to start with 1 tbsp and add more as needed. You can always add spice but you can’t really take it away!
Additionally, some brands of harissa paste are spicier than others. For example, I often use the Trader Joe’s brand which I find to be spicier than the Mina mild one. So, if you’re looking for a milder option…go with that!
Lastly, the smoked paprika does add an additional kick but as the name implies, it’s more smoky than spicy. However, if you’re not into that you can certainly omit it or simply swap for regular paprika.
Can I Make this Harissa Shrimp and Summer Veggie Skillet Dairy Free?
You bet! The only dairy-containing ingredient in this recipe, as originally written, is 1 tbsp of butter. For a dairy-free option you can omit this or substitute your favorite vegan butter – mine is Country Crock Plant Butter.
Can I Use Frozen or Canned Corn Instead?
Yes! I love using fresh ears of corn during the summer since they’re in season and honestly really cheap. But, if you’re making this while corn is out of season you can definitely use frozen or canned corn instead. 2 medium ears of corn is about equivalent to 1.5 cups of corn kernels.
If you go the frozen route, I recommend using fire-roasted corn because it just adds a bit more flavor! This is typically sold at most grocery stores, including Whole Foods.
How Should I Store Leftover Smoky Harissa Shrimp and Summer Veggie Skillet?
After allowing it to fully cool, transfer the Harissa shrimp and Summer Veggie Skillet to an airtight container and store in the fridge for several days. You can re-heat it in the microwave or in a skillet on the stovetop.
Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.
Looking for more Shrimp Recipes?
- One-Pot Shrimp Fajita Pasta
- Creamy Shrimp Scampi with Orzo and Asparagus
- Air Fryer Shrimp Tacos with Cilantro Lime Slaw
- 15-Minute Healthy Jambalaya
Smoky Harissa Shrimp and Summer Veggie Skillet
Equipment
- large plate
- paper towels
- large pan
- spatula
Ingredients
- 1 tbsp avocado oil divided
- 1 medium zucchini (½ lb), cut into quarters
- 2 ears of corn shucked & kernels cut off the cob*
- 10 oz cherry or grape tomatoes
- 3 garlic cloves minced
- kosher salt & black pepper to taste
- 1 lb raw jumbo shrimp peeled, deveined & tail-off
- 1 tbsp butter (or vegan butter)
- 1-2 tbsp harissa paste **
- ¼ tsp smoked paprika
- juice from ½ lemon
- chopped parsley (optional, for garnish)
Instructions
- First, add shrimp to a paper towel lined plate and pat dry. Then, season both sides with kosher salt & black pepper. Set aside.1 lb raw jumbo shrimp, kosher salt & black pepper
- Bring a large pan to medium heat. Once hot, add half of the avocado oil, or enough to lightly coat the bottom of the pan. Then, add the chopped zucchini, corn and cherry tomatoes. Season with kosher salt & black pepper to taste. Sauté, stirring occasionally, for about 6 minutes or until the veggies are getting tender and the tomatoes are starting to burst. I like to press down on the tomatoes slightly to release their juices.1 tbsp avocado oil, 1 medium zucchini, 2 ears of corn, 10 oz cherry or grape tomatoes, kosher salt & black pepper
- Then, add in the garlic, stir and cook for one more minute. Remove sautéed veggies from the pan and set aside.3 garlic cloves
- Add remaining avocado oil to the pan. Then, add the shrimp. Let cook for 2-3 minutes per side, or until done through. Reduce heat to medium-low and add in the butter and let it melt. Then, add in the harissa paste, starting with 1 tbsp. Stir to coat the shrimp in the harissa butter mixture.1 tbsp avocado oil, 1-2 tbsp harissa paste, 1 tbsp butter
- Add back in the sautéed veggies and stir to combine. Add in smoked paprika and lemon juice. This is a good time to taste it and see if you want more spice – if so, add an additional tablespoon of harissa!¼ tsp smoked paprika, juice from ½ lemon
- Garnish with chopped parsley and enjoy!chopped parsley
Video
Notes
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.
this tastes like summer 🥰 I made it with cannellini beans instead of shrimp and it was so good!
Just counting down the days, haha! Thank you 🙂