Harissa Shrimp With Greens and Feta
Updated October 28, 2025
- Ready In
- 40 min
- Rating
- Comments
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Ingredients
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
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
- Step 1
Move a rack in the oven about 3 inches from the top. Heat oven to 400 degrees.
- 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.)
- 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.
- 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.
- 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.
- 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.
- 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.
Private Notes
Comments
@Judi you can mix dry harissa with a little lemon zest and olive oil to make a paste and then use that.
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.
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.
Ten minutes for shrimp under a broiler is way too long. Mine turned out rubbery and dried out. Definitely check them sooner, maybe after 3-5 minutes.
Great recipe! Did not change anything and it was perfect.
So good! We loved the flavors & textures!! Prepared as written except for halving the lime juice & harissa (I added more of both to my plate). No problem with the kale & shrimp turning both 2-3x during the broil. Served with Israeli couscous and, for me, a dollop of plain Greek yogurt. Def on the “let’s do THIS again!” list!