Sautéed Garlic Harissa Shrimp with Lemon Rice

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Quick sautéed shrimp infused with garlic and harissa, served over fluffy lemon-infused basmati rice for a vibrant, flavorful dinner. This mediterranean-inspired seafood ready in about 30 minutes pairs peeled and deveined large shrimp, harissa paste, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 3 Mediterranean cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Rinse 1 cup basmati rice under cold water until water runs clear. Combine rice with 1.5 cups water and 1 tsp salt in a medium saucepan. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let sit covered for 5 minutes.
  2. Step 2: While rice cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 4 minced garlic cloves and sauté for 30 seconds until fragrant.
  3. Step 3: Add 1 lb peeled shrimp and 1.5 tbsp harissa paste to the skillet, tossing to coat shrimp. Cook for 2 minutes per side until shrimp turn pink and opaque. Season with 1/2 tsp black pepper.
  4. Step 4: Fluff the cooked rice with a fork and stir in 1 tsp lemon zest, 2 tbsp lemon juice, and 1 tbsp olive oil. Plate lemon rice and top with harissa shrimp. Garnish with 2 tbsp chopped fresh parsley before serving.

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Frequently asked questions

How long does Sautéed Garlic Harissa Shrimp with Lemon Rice take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sautéed Garlic Harissa Shrimp with Lemon Rice?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep harissa paste from drying out.

Can I substitute ingredients in Sautéed Garlic Harissa Shrimp with Lemon Rice?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sautéed Garlic Harissa Shrimp with Lemon Rice for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sautéed Garlic Harissa Shrimp with Lemon Rice?

Mediterranean seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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