Smoky Harissa Shrimp and Summer Veggie Skillet

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.

Servings people

Prep Time 5

Cook Time 15

Total Time 20

Equipment

cutting board
knife
large plate
paper towels
large pan
spatula
tongs
large bowl

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

*NOTE: You can also use about 1.5 cups of canned or frozen corn instead. I recommend fire-roasted corn if you're going the frozen route.

**NOTE: Start with only 1 tbsp of harissa and add an additional 1 tbsp if you like it spicier. The spice level will also depend on what brand you use - I used Trader Joe's which is pretty spicy but Mina offers a milder version.

Calories: 410kcal

Course: Dinner, Main Course

Cuisine: American, North African

Diet: Gluten Free

Keyword: 20 Minute Meal, Corn, Gluten Free, Harissa, One Pan, Quick & Easy, Shrimp, Tomatoes, Zucchini

Nutrition