Sheet Pan Harissa Shrimp with Chickpeas and Roasted Cauliflower

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

Spiced harissa-marinated shrimp roasted alongside chickpeas and cauliflower for a vibrant North African-inspired sheet pan dinner. This mediterranean-inspired meal prep ready in about 35 minutes pairs large shrimp, harissa paste, cauliflower florets for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, 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: 25 min Serves 4 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. In a large bowl, toss 4 cups cauliflower florets and 1 cup drained chickpeas with 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
  2. Step 2: Spread the cauliflower and chickpeas on a rimmed baking sheet in a single layer. Roast for 15 minutes until they start to brown.
  3. Step 3: Meanwhile, in the same bowl, combine 1 lb peeled shrimp with 2 tbsp harissa paste, 1 tbsp olive oil, and 2 tbsp lemon juice, tossing to coat.
  4. Step 4: After 15 minutes, remove the baking sheet from oven and push the vegetables to the sides. Arrange the shrimp in the center of the sheet and return to oven for 8-10 minutes until shrimp are pink and cooked through.
  5. Step 5: Remove from oven and sprinkle 2 tbsp chopped fresh parsley over everything before serving.

Frequently asked questions

How long does Sheet Pan Harissa Shrimp with Chickpeas and Roasted Cauliflower take to make?

Total time is about 35 minutes (10 min prep + 25 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 Sheet Pan Harissa Shrimp with Chickpeas and Roasted Cauliflower?

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 large shrimp from drying out.

Can I substitute ingredients in Sheet Pan Harissa Shrimp with Chickpeas and Roasted Cauliflower?

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 Sheet Pan Harissa Shrimp with Chickpeas and Roasted Cauliflower for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Sheet Pan Harissa Shrimp with Chickpeas and Roasted Cauliflower?

Mediterranean meal prep 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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