Sheet Pan Harissa Shrimp
with Zucchini, Carrots & Orzo with Lemony Labneh
Cooking time
30 minutes
Servings
2/4
Calories
610 /serving
It never ceases to amaze us how a platter of plump, spicy shrimp can transport us to warmer climes. In this case, it’s the addition of harissa that really brings the heat. This smoky Tunisian-style hot chili pepper paste is extremely versatile and gives a good kick to any veggie, meat or seafood. Here, you’ll lather a quick-made harissa oil onto carrot and zucchini chunks, then onto shrimp, before roasting it all in the oven. Tender orzo, the carb of choice, will act as a calming base for the piquant shrimp and veg, while a tart labneh sauce with fresh dill provides another cooling counterbalance, tempering the harissa heat.
We will send you:
- 285g Shrimp
- 200g Carrots
- 2 Garlic cloves
- 1 Bunch of dill
- 1 Lemon
- 1 Zucchini
- 142g Orzo
- 15g Harissa
- 45ml Labneh
- 10g Tomato & Oregano spice blend (paprika, garlic, salt, roasted garlic, black pepper, sun-dried tomato, tomato, red bell pepper, oregano, mustard, rosemary)
Contains: Milk, Mustard, Shrimp, Wheat
You will need:
Medium pot
Strainer
Peeler
Sheet pan
Olive oil
Salt & pepper
Parchment paper
Oil
Total Fat
20 g
Saturated Fat
4 g
Sodium
1160 mg
Total Carb
72 g
Sugars
10 g
Protein
33 g
Fibre
7 g
Preparation
Mise en place & make the harissa oil
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Juice ½ the lemon and quarter the remaining ½. Peel and thinly slice the carrots crosswise on an angle. Slice the zucchini on an angle into ¼ inch rounds. Mince the garlic. Pick the dill fronds off the stems; roughly chop the fronds, discarding the stems. In a large bowl, make the harissa oil by combining the garlic, harissa (add ½ for medium spicy), ⅔ of the spice blend and 2 tbsp olive oil (double for 4 portions); season with S&P.
Roast the vegetables
On a lined sheet pan, toss the carrots and zucchini with ½ the harissa oil; season with S&P. Arrange in a single, even layer. Roast in the oven, 15 to 17 minutes, until partially cooked and beginning to brown.
Cook the orzo
While the vegetables roast, add the orzo to the pot of boiling water; stir gently to separate. Cook, 10 to 14 minutes, until just tender. Thoroughly drain the orzo; rinse under running water, transfer to a bowl and toss with a drizzle of oil to prevent sticking. Season with the remaining spice blend and set aside in a warm spot.
Roast the shrimp
While the vegetables and orzo cook, pat the shrimp dry with paper towel and remove the shells from the tails. Toss the shrimp with the remaining harissa oil; season with S&P. Remove the sheet pan from the oven; flip the vegetables and place the shrimp* between the vegetables in an even layer. Return to the oven and roast, 5 to 7 minutes, until the shrimp are opaque and cooked through, and the vegetables are tender.
Make the labneh sauce
While the shrimp cook, in a medium bowl, combine 1 tsp lemon juice (or more, to taste; double for 4 portions), the labneh and ½ the dill; season with S&P.
Finish & serve
Divide the orzo between your plates. Top with the roasted vegetables and shrimp. Drizzle ½ the labneh sauce over the shrimp and vegetables. Serve the remaining labneh sauce on the side. Garnish with the remaining dill and serve the lemon wedges on the side. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
