This saucy Harissa Shrimp recipe is a great way to elevate your weeknight dinner menu. It features lightly spicy shrimp on a bed of lemon scented couscous with fresh herbs and briny feta.
If you love harissa, then you’ll love this Harissa Shrimp recipe. It’s lightly spicy and perfectly balanced with the bright flavors of the herbed couscous. The feta gives it a bit of saltiness and the lemon zest provides a pop of citrus in every bite.
This dish is super easy to make and it’s on the healthier side which is always a plus! We love pairing this dish with a tangy Greek salad to get some extra greens in. Plus, the flavors work really well together!
For more seafood recipes, try our Ancho Chile Shrimp Tacos with Mango Slaw and our Miso Salmon Bowls with Wasabi Mayo.
Ingredient Notes
The full list of ingredients and their quantities is in the recipe card below. Here you’ll find notes on specific ingredients as well as any substitutions.
- Shrimp: We use colossal shrimp since they already come peeled and deveined at our grocery store. You can use smaller shrimp but you’ll need to reduce the cook time.
- Harissa Paste: Nothing has come close to homemade harissa. We tried a couple popular brands and they just weren’t as flavorful. This harissa recipe is what we use.
- Tomato Paste: This helps to thicken the sauce.
- Unsalted Chicken Broth: You can also use low-sodium broth. If you’re in a pinch, water will do.
- Couscous: We love how quickly it cooks and the delicate grains pair well with the shrimp.
- Fresh Herbs: The couscous relies heavily on the freshness of the ingredients, especially the bright flavors of fresh parsley and dill.
- Lemon Zest: This gives the couscous a wonderful aromatic citrusy flavor that brightens the overall dish.
- Crumbled Feta: You can also use a feta block and crumble it with your hands.
Step-by-Step Instructions
This section provides a general overview as well as any pictures to guide you through the recipe. The full detailed recipe instructions are in the recipe card at the bottom of the post.
STEP 1: Make the couscous. Boil 1 cup of water in a medium saucepan over high heat. Quickly stir in the salt and couscous then turn off the heat. Cover and let rest for 5 minutes. Fluff it with a fork then let it cool uncovered for 30 minutes.
STEP 2: Add the feta and herbs. Once cooled, add the lemon zest, dill, parsley, and feta to the couscous. Toss to combine then set aside while you make the shrimp.
STEP 3: Cook the shrimp. Add the shrimp to a large bowl with olive oil, salt, and pepper. Mix to combine then cook them in a large hot pan over medium-high heat. The shrimp are done when they’re pink, opaque, and slightly browned on both sides. Set them aside on a plate.
STEP 4: Make the harissa sauce. Reduce the pan to medium heat and sauté the onions in olive oil until lightly browned. Stir in the garlic until fragrant then add the harissa and tomato paste. Stir in the chicken stock until you have a thick, bubbly sauce.
STEP 5: Add the shrimp to the sauce. Turn off the heat and add the shrimp back to the pan, tossing until well coated with sauce. Give the sauce a quick taste test then add salt to taste. Serve over the herbed couscous.
Expert Tips
- Use homemade harissa. Storebought just isn’t the same as making it yourself. This harissa from The Mediterranean Dish is what we use and it’s really good. We recommend making it 1-2 days in advance to allow the flavors to meld and the dried peppers to soften more.
- Have your ingredients prepped before making the shrimp. The shrimp and the sauce cook quickly, so be sure all your ingredients are mise en place. That way they’re ready to go and you don’t have to scramble around the kitchen.
FAQ
Yes, just keep in mind that they’ll take less time to cook than colossal shrimp.
They should be pink and opaque on both sides, as well as firm and bouncy to the touch. If they’re too firm and curled into a very tight “o” shape, that means they’re overcooked and rubbery.
Yes! Chicken or lamb would be another great option.
If you made this Harissa Shrimp recipe, please let us know by leaving a star rating and review down below. We’d love to hear from you!
📖 Recipe
Harissa Shrimp with Herbed Feta Couscous
Ingredients
Herbed Feta Couscous
- 1 cup (250 ml) water
- ¼ tsp fine sea salt
- 1 cup (177 g) couscous uncooked
- 1 tbsp lemon zest from 2 lemons
- ¼ cup (9 g) fresh dill finely chopped
- ¼ cup (5 g) fresh parsley finely chopped
- 3 oz (85 g) crumbled feta
Harissa Shrimp
- 1 lb (454 g) colossal shrimp peeled and deveined
- 2 tbsp extra-virgin olive oil divided
- ¼ tsp fine sea salt plus more to taste
- ½ tsp ground black pepper
- ½ cup (70 g) yellow onion finely chopped
- 3 cloves garlic minced
- ½ cup (125 g) harissa preferably homemade
- 2 tbsp tomato paste
- ¼ cup (60 ml) unsalted chicken broth
- Fresh parsley chopped, for garnish
Instructions
- Add 1 cup (250 ml) of water to a medium pot and bring to a boil over high heat.
- Once boiling, quickly stir in the salt and couscous. Turn off the heat then cover and let sit for 5 minutes.
- Fluff the cooked couscous with a fork and let it cool at room temperature for 30 minutes. Meanwhile, prep the other ingredients.
- Add the lemon zest, dill, parsley, and feta to the cooled couscous and toss until well combined. Set aside while you make the shrimp.
- Add the shrimp, 1 tbsp of olive oil, and the salt and pepper to a large bowl. Toss until well coated.
- Heat a large pan over medium-high heat. Let it preheat for 1-2 minutes until it gets nice and hot.
- Spread the shrimp out in the pan and cook for 2-3 minutes on each side or until the shrimp are pink, opaque, and lightly browned on both sides. Set aside on a plate.
- Reduce the heat to medium and heat the remaining 1 tbsp of olive oil. Add the onions and sauté until translucent and lightly browned.
- Toss in the garlic and stir for about 30 seconds until fragrant.
- Add the harissa and tomato paste and stir for a few seconds to combine. Pour in the chicken broth and stir until you have a thick sauce. If it's too thick, add a little more chicken broth.
- Turn off the heat and add back the shrimp, tossing until well coated. Add salt to taste.
- Immediately serve the shrimp over the herbed couscous and garnish with fresh parsley.
Notes
- Have all your ingredients prepped before starting the shrimp and the sauce. Both cook very quickly so it’s important to have everything ready to go for when you need it.
Leave a Comment