Harissa Shrimp With Greens and Feta

By Yewande Komolafe

Updated October 28, 2025

  • Ryan Liebe for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Ready In
40 min
Rating
5(1,024)
Comments
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For any ingredient lucky enough to float its way, harissa offers so much beyond the bright red tint it lends. A fruity concentrate of puréed peppers, garlic, spices and oil, this jammy paste deepens in flavor once it’s kissed by the heat of a broiler. This sheet pan shrimp dish, complete with roasted greens and topped with fresh avocado, feta, onion and cilantro, can be a quick lunch or light dinner. The shrimp is marinated briefly here, but if you have time, you can cover and refrigerate the shrimp for up to 24 hours.

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Ingredients

Yield:4 servings

  • 1 pound peeled and deveined large shrimp

  • ¼ cup harissa paste

  • 4 garlic cloves, grated

  • 2 teaspoons ground cumin

  • 5 tablespoons olive oil

  • 2 limes, divided

  • Salt and black pepper

  • 1 bunch fresh chard or kale (about 8 ounces), leaves and stems chopped into 1-inch pieces

  • 1 medium avocado, sliced

  • ½ cup chopped red onion

  • ½ cup crumbled feta

  • ½ cup chopped fresh cilantro

  • Couscous or rice (optional), for serving

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

19 grams carbs; 199 milligrams cholesterol; 435 calories; 18 grams monosaturated fat; 3 grams polyunsaturated fat; 6 grams saturated fat; 29 grams fat; 6 grams fiber; 782 milligrams sodium; 29 grams protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Move a rack in the oven about 3 inches from the top. Heat oven to 400 degrees.

  2. Step 2

    In a medium bowl, combine the shrimp, harissa, garlic, cumin and 1 tablespoon oil. Zest and juice 1 lime right into the bowl and cut the other into wedges and set wedges aside. Season shrimp mixture lightly with salt and pepper, toss and marinate for 10 minutes. (If you have time, you can cover and refrigerate the shrimp to marinate for 30 minutes and up to 12 hours for a deeper flavor.)

  3. Step 3

    Place the greens on a large rimmed baking sheet. Drizzle with 2 tablespoons oil and sprinkle lightly with salt and pepper. Use your hands to toss and coat the greens and spread in an even layer. Pour ½ cup water into the baking sheet.

  4. Step 4

    Roast on the top rack, rotating once and stirring with a pair of tongs, until the greens are wilted and stems softened with a slight crunch, about 10 minutes. Move the greens to one side of the baking sheet and turn the oven setting to broil.

  5. Step 5

    Add the shrimp in a single layer on the other side and drizzle the shrimp and greens with the remaining 2 tablespoons oil.

  6. Step 6

    Broil on the top rack, rotating the pan once, until the shrimp are just cooked, brown around the edges and the greens are brown in spots, 8 to 10 minutes.

  7. Step 7

    Toss the shrimp and greens together. Top with avocado, onions, feta and cilantro. Serve immediately, over couscous or rice if you’d like, with lime wedges for squeezing.

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Ratings

5 out of 5
1,024 user ratings
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Comments

Melissa

@Judi you can mix dry harissa with a little lemon zest and olive oil to make a paste and then use that.

JB

Found this while looking for a Mediterranean-ish sheet pan shrimp recipe and was pleased to discover we had everything (except the limes—subbed lemons) and it was DELICIOUS! Served over pearl couscous with a tomato/cucumber/chickpea salad. Keep an eye on your kale during the broil: our broiler has both high and low settings and without guidance beyond “broil,” I set it to high and slightly burned the kale by the time the shrimp were done. But once it’s all tossed together with the accoutrements the extra toasty kale just adds to the flavor. Will definitely make this again.

MtnNewf

What didn't you like? The mix of flavors or just one flavor? Or did you have a harissa that was too hot? If you can explain, it would help a lot of readers.

MaryAlex

I normally broil shrimp 6” from broiler, and moved my pan from 3 to 6” halfway through as it had started to burn. May try again at 6” the whole time.

MGH

This was very tasty but had far too few greens. I am cooking in what I consider camp situation, poorly stocked grocery so had to make do with Earthbound Power Greens, a mix of baby kale, spinach, and chard—that worked, but I doubled the quantity called for, and we definitely wanted more. I forgot the water but that did not matter. I served it over quinoa, and used honey instead of sugar, as others had suggested. Very good. I will definitely be making this again, especially now that my CSA is delivering lots of greens. BTW, I used the recalibration tool as I am cooking for just two. I live that feature. Thanks NYTC!

Cheryl

It was a little spicy as I used spicy Harissa paste, but overall so delicious. Could definitely use extra kale since it shrinks to nothing. Also, next time I would cook the kale less at the beginning because it started to get overcooked (black) during the broiling and I had to take it off the cookie sheet. I will definitely make this again for company that likes spicy, raw onions and cilantro

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