Spicy Harissa Roasted Shrimp with Savory Zucchini and Eggplant Medley
Experience a vibrant explosion of flavors with this Spicy Harissa Roasted Shrimp dish, beautifully combined with tender, roasted zucchini and eggplant. This sheet pan dinner is perfect for busy weeknights, requiring minimal cleanup while delivering a delightful kick from the harissa. Topped with crumbled feta and fresh parsley, this dish is served alongside tangy, store-bought tzatziki to balance the heat, making every bite a perfect harmony of spice and creaminess. Enjoy it with warm pita for a complete meal that’s sure to impress!
4
Servings
150
Calories
14
Ingredients
Ingredients
Zucchini
3 small (sliced)
Olive oil
3 tablespoons (divided)
Salt
1 teaspoon
Black pepper
1 teaspoon
Garlic powder
1/2 teaspoon
Onion powder
1/2 teaspoon
Dried oregano
1/4 teaspoon
Crushed red pepper flakes
1/4 teaspoon
Eggplant
1 medium (chopped)
Za'atar seasoning
1/2 teaspoon ((optional))
Peeled shrimp
1 lb
Harissa
2 tablespoons
Feta cheese
1/4 cup (crumbled)
Fresh parsley
1 tablespoon (chopped)
Instructions
1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
2
In a medium mixing bowl, combine the sliced zucchini with 1 tablespoon of olive oil, 1/2 teaspoon salt, 1/2 teaspoon black pepper, garlic powder, onion powder, oregano, and crushed red pepper flakes. Toss until the zucchini is evenly coated, then spread it out on one side of the prepared baking sheet.
3
In the same bowl, add the chopped eggplant, 1 tablespoon of olive oil, and the remaining salt, black pepper, and za'atar if using. Toss to coat, then place the eggplant on the baking sheet next to the zucchini.
4
Roast the zucchini and eggplant in the preheated oven for about 15 minutes, or until they start to brown.
5
While the vegetables roast, in a large bowl, mix the peeled shrimp with harissa and the remaining olive oil until well-coated.
6
After 15 minutes, remove the baking sheet from the oven and place the shrimp alongside the roasted vegetables. Return the sheet pan to the oven and roast for an additional 10 to 12 minutes, or until the shrimp are pink and cooked through.
7
Once done, remove the baking sheet from the oven. Sprinkle the shrimp with crumbled feta and fresh parsley before serving.
8
For a complete meal, serve with store-bought tzatziki and warm pita bread to complement the spiciness of the dish.
Nutrition Information
7.5g
Fat
7.5g
Carbs
11g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Spicy Harissa Roasted Shrimp with Savory Zucchini and Eggplant Medley?
It is a vibrant sheet pan dinner featuring roasted shrimp, zucchini, and eggplant seasoned with harissa, feta, and Mediterranean spices.
How many calories are in one serving of this dish?
Each serving contains approximately 150 calories.
What oven temperature is required for roasting?
The oven should be preheated to 400°F (200°C).
How long does it take to roast the vegetables?
The zucchini and eggplant should be roasted for an initial 15 minutes before adding the shrimp.
How long does the shrimp need to cook?
The shrimp should be roasted for 10 to 12 minutes until they are pink and cooked through.
What is the protein content per serving?
Each serving provides 11g of protein.
How many servings does this recipe make?
This recipe is designed to yield 4 servings.
What type of shrimp should I use?
The recipe calls for 1 lb of peeled shrimp.
What are the main vegetables used in this medley?
The dish uses 3 small sliced zucchinis and 1 medium chopped eggplant.
What makes this dish spicy?
The spiciness comes from 2 tablespoons of harissa and 1/4 teaspoon of crushed red pepper flakes.
How much fat is in one serving?
There are 7.5g of fat in each serving.
Are there any optional ingredients?
Yes, za'atar seasoning is listed as an optional ingredient for the eggplant.
What type of cheese is used for garnish?
The dish is topped with 1/4 cup of crumbled feta cheese.
How much olive oil is needed for the entire recipe?
A total of 3 tablespoons of olive oil is used, divided among the vegetables and shrimp.
What seasonings are used for the zucchini?
The zucchini is seasoned with salt, black pepper, garlic powder, onion powder, oregano, and crushed red pepper flakes.
How do I prepare the eggplant?
The eggplant should be chopped and tossed with olive oil, salt, black pepper, and optional za'atar.
What is recommended to serve alongside this meal?
It is best served with store-bought tzatziki and warm pita bread.
What herb is used for the final garnish?
One tablespoon of chopped fresh parsley is used as a garnish.
How many carbohydrates are in a serving?
Each serving contains 7.5g of carbohydrates.
How do I ensure easy cleanup for this sheet pan meal?
Line your baking sheet with parchment paper before adding the ingredients.
Can I use dried oregano in this recipe?
Yes, the recipe specifically includes 1/4 teaspoon of dried oregano.
What is the total ingredient count?
The recipe consists of 14 different ingredients.
Is this dish considered Mediterranean?
Yes, it features Mediterranean flavors like harissa, za'atar, feta, and eggplant.
Should the zucchini be peeled?
No, the recipe instructions specify that the zucchini should be sliced, but not peeled.
Is this a quick weeknight dinner?
Yes, it is designed for busy weeknights with minimal cleanup and short roasting times.
What size should the zucchini be?
The recipe calls for 3 small zucchinis.
How much salt and pepper is used?
The recipe uses 1 teaspoon of salt and 1 teaspoon of black pepper in total.
When is the harissa added?
The harissa is mixed with the shrimp and olive oil while the vegetables are doing their first roast.
Do I roast everything at once?
No, the vegetables are roasted for 15 minutes first, then the shrimp is added for the final 10-12 minutes.
Is this recipe high in fiber?
The fiber content is not specified in the nutritional data, but the dish includes zucchini and eggplant which are sources of fiber.