This easy 20-minute Sheet Pan Harissa Shrimp & Asparagus is bursting with smoky, spicy flavor! A vibrant, one-pan, low-calorie dinner perfect for busy nights.
Total Time:15
Yield:2 servings
Ingredients
1 lb large shrimp, peeled and deveined
1 bunch asparagus, woody ends trimmed
1.5–2 tbsp harissa paste (adjust to heat preference)
2 tbsp olive oil
2 cloves garlic, minced
1 lemon (half juiced, half cut into wedges)
Salt and black pepper to taste
¼ cup fresh cilantro or parsley, chopped
Instructions
Preheat & Prep: Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
Combine: On the prepared sheet pan, combine the shrimp and asparagus. Drizzle with olive oil, then add harissa paste, minced garlic, and a pinch of salt and pepper. Toss everything until evenly coated.
Roast: Spread in a single, even layer. Roast for 8–10 minutes, or until shrimp are pink and opaque and asparagus is tender-crisp.
Finish & Serve: Remove from oven. Immediately drizzle with fresh lemon juice and sprinkle generously with fresh herbs. Serve immediately with extra lemon wedges.
Notes
Harissa Heat: Adjust the amount of harissa to your spice preference. Start small, as brands vary widely in heat level.
Dry Shrimp: Pat shrimp very dry before seasoning for the best sear and flavor adherence.
Don’t Overcrowd: Use two sheet pans if necessary to ensure everything roasts, not steams.
Make it a Bowl: Serve over a bed of leafy greens or a small portion of quinoa for added fiber and balance.
