Go Back
- 1 lb shrimp, peeled and deveined - 1 red bell pepper, sliced - 1 zucchini, sliced - 1 cup cherry tomatoes, halved - 1 red onion, sliced - 3 tablespoons harissa paste - 2 tablespoons olive oil - 1 teaspoon smoked paprika - Salt and pepper to taste The shrimp are the star of this dish. They cook quickly and soak up the flavors well. I love using large, fresh shrimp for their nice texture. For the veggies, I pick a mix that adds color and taste. Red bell pepper and zucchini bring crunch, while cherry tomatoes add sweetness. Red onion gives a nice bite. Harissa paste is key here. It packs a spicy punch and adds depth. I blend it with olive oil and smoked paprika for a rich marinade. The smoked paprika gives a hint of earthiness, while salt and pepper enhance all the flavors. - Fresh parsley, chopped - Lemon wedges Garnishes make a meal pop. Fresh parsley adds a bright touch. I love how it contrasts with the warm dish. Lemon wedges bring a zesty kick. A squeeze of lemon right before serving brightens up the entire plate. These ingredients come together to create a flavorful dinner that’s both simple and rewarding. 1. Preheating the oven Start by preheating your oven to 400°F (200°C). This heat helps cook the shrimp and veggies just right. 2. Preparing the marinade In a large bowl, mix together the harissa paste, olive oil, smoked paprika, salt, and pepper. Stir well until combined. This marinade packs flavor into the shrimp. Next, add the shrimp, tossing them to coat evenly. Let them sit for about 10 minutes. This wait time helps the shrimp soak up all the tasty spices. 1. Arranging vegetables Grab a large sheet pan. Spread the sliced red bell pepper, zucchini, red onion, and halved cherry tomatoes across the pan in a single layer. Drizzle them with some olive oil and sprinkle with salt and pepper. This mix of colors and flavors makes the dish appealing. 2. Baking process and timing Now, place the marinated shrimp on top of the veggies in a single layer. Slide the pan into your preheated oven. Bake for 12 to 15 minutes. The shrimp will turn pink and cook through while the veggies become tender and slightly charred. Once done, carefully remove the pan from the oven and let it cool for a couple of minutes. Enjoy your meal! Marinating shrimp is key. It adds flavor and makes the shrimp tender. Use harissa paste for a spicy kick. I let my shrimp marinate for about 10 minutes. This gives time for the flavors to soak in. To tell when shrimp is done, look for color. Perfectly cooked shrimp turn pink. They also curl into a C shape. Avoid overcooking. Overcooked shrimp become rubbery. Keep an eye on the time; 12-15 minutes in the oven works well. Choosing the best vegetables makes a big difference. I love using red bell peppers, zucchini, cherry tomatoes, and red onions. They add color and flavor. Look for fresh, firm veggies. This means better taste and texture. When cutting veggies, aim for even sizes. This helps them cook at the same rate. I slice bell peppers and onions into thin strips. Zucchini should be cut into half-moons. Cherry tomatoes can stay halved. This way, everything cooks perfectly, and you enjoy every bite. {{image_2}} If you want to mix things up, you can swap out the veggies. Try using: - Broccoli florets - Asparagus spears - Carrots, sliced thin - Eggplant, cubed These veggies add their own flavor and texture. Each will bring a new twist to the dish. You can also choose different proteins. Instead of shrimp, try: - Chicken breast, cut into cubes - Firm tofu, for a plant-based option - Scallops, which cook quickly These options let you enjoy the recipe, no matter your diet. Harissa varies in heat. You can adjust how spicy the dish gets. To make it milder, use less harissa paste. A tablespoon less can calm the heat. If you want more spice, add an extra tablespoon. For an even bolder flavor, mix in cayenne pepper or crushed red pepper flakes. You can also add sweet spices. Try a pinch of cinnamon or a touch of honey. These flavors balance the heat and make it more complex. Enjoy the freedom to play with the spices! To keep your leftover shrimp and veggies fresh, use these tips: - Refrigeration guidelines: Place leftovers in an airtight container. They stay good in the fridge for up to 2 days. Make sure to cool them before sealing the container. - Freezing options: You can freeze leftovers for longer storage. Use freezer-safe bags or containers. They are best used within 2 months. Label the bags with the date so you can track them. For the best flavor and texture, follow these methods: - Best methods for reheating shrimp and veggies: Use the oven or a skillet. Preheat your oven to 350°F (175°C). Spread the leftovers on a baking sheet. Heat for about 10 minutes. If using a skillet, add a splash of olive oil and warm them over medium heat for 5-7 minutes. - Maintaining texture and flavor: Avoid the microwave if you can. Microwaving can make shrimp rubbery. Reheating slowly helps keep your meal tasty and fresh. Can I use frozen shrimp? Yes, you can use frozen shrimp. Just make sure to thaw them first. Place the shrimp in a bowl of cold water for about 15-20 minutes. Rinse and pat them dry before using. This helps the marinade stick well. What side dishes pair well with this recipe? This dish goes great with rice or couscous. You can also serve it with a fresh salad. A simple green salad with lemon vinaigrette works well. Garlic bread is another nice choice for soaking up flavors. How long to bake the shrimp? Bake the shrimp for 12-15 minutes at 400°F (200°C). They should turn pink and curl slightly when done. Keep an eye on them to avoid overcooking. Can I cook this on a grill instead of the oven? Yes, grilling is a great option! Preheat your grill and use skewers for the shrimp and veggies. Grill for about 8-10 minutes. This adds a nice smoky flavor to your dish. This blog post covered how to create a tasty shrimp and vegetable dish. We explored the main ingredients, like shrimp, vegetables, and harissa. You learned step-by-step instructions for cooking, tips for perfect shrimp, and variations to try. Storing leftovers and reheating techniques were also discussed. Food should be fun and flavorful. With these tips, you can make a delicious meal that fits your taste. Enjoy cooking and experimenting with your ingredients!

Sheet Pan Harissa Shrimp & Veggies

Delight your taste buds with this delicious sheet pan harissa shrimp and veggies recipe! Perfect for busy nights, it's packed with flavor and takes just 30 minutes from prep to plate. Marinated shrimp and colorful veggies come together for a delightful one-pan meal that's easy to make and clean up. Ready to spice up your dinner routine? Click through to explore this fantastic recipe and bring some zest to your table!
Print Recipe Pin Recipe

Ingredients
  

1 lb shrimp, peeled and deveined

1 red bell pepper, sliced

1 zucchini, sliced

1 cup cherry tomatoes, halved

1 red onion, sliced

3 tablespoons harissa paste

2 tablespoons olive oil

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Lemon wedges (for serving)

Instructions
 

Preheat the oven to 400°F (200°C).

    In a large bowl, combine the harissa paste, olive oil, smoked paprika, salt, and pepper. Mix well to form a marinade.

      Add the shrimp to the bowl, tossing to coat them evenly with the marinade. Let them sit for about 10 minutes to absorb the flavors.

        On a large sheet pan, arrange the sliced red bell pepper, zucchini, red onion, and cherry tomatoes in an even layer. Drizzle with olive oil and sprinkle with salt and pepper.

          Place the marinated shrimp on top of the vegetables in a single layer.

            Bake in the preheated oven for 12-15 minutes, or until the shrimp are pink and cooked through, and the vegetables are tender and slightly charred.

              Once done, remove from the oven and let it cool for a couple of minutes.

                Garnish with fresh parsley and serve with lemon wedges on the side.

                  Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4