Sheet Pan Harissa Shrimp With Roasted Zucchini And

Name: Sheet Pan Harissa Shrimp With Roasted Zucchini And Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 small zucchini, sliced; 3 tablespoons olive oil; 1 teaspoon salt; 1 teaspoon black pepper; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/4 teaspoon dried oregano; 1/4 teaspoon crushed red pepper flakes; 1 medium eggplant, chopped; 1/2 teaspoon za atar seasoning (optional); 1 lb peeled shrimp; 2 tablespoons harissa; 1/4 cup crumbled feta; 1 tablespoon fresh parsley

Servings: persons

3 small zucchini, sliced
3 tablespoons olive oil
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
1 medium eggplant, chopped
1/2 teaspoon za atar seasoning (optional)
1 lb peeled shrimp
2 tablespoons harissa
1/4 cup crumbled feta
1 tablespoon fresh parsley

1
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
2
In a medium bowl, toss together the zucchini, 1 tablespoon olive oil, 1/2 teaspoon salt, 1/2 teaspoon black pepper, garlic powder, onion powder, oregano, and red pepper flakes. Pour out onto the prepared baking sheet, and move to one side.
3
Place the eggplant on the baking sheet, off to one side and drizzle with 1 tablespoon olive oil. Season with the remaining salt, pepper and za'atar if using. Roast until the zucchini and eggplant have begun to brown, about 15 minutes.
4
In a large bowl, combine the shrimp, harissa and the remaining olive oil. Pour the shrimp onto the baking sheet, along with the veggies, off to one side. Return to the oven and roast for another 10 to 12 minutes.
5
Sprinkle the shrimp with feta, and parsley. Serve with store-bought tzatziki and pita, if desired.

268

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 small zucchini, sliced, 3 tablespoons olive oil, 1 teaspoon salt, 1 teaspoon black pepper, and more.

Yes, Sheet Pan Harissa Shrimp With Roasted Zucchini And Eggplant falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sheet Pan Harissa Shrimp With Roasted Zucchini And Eggplant

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions