Sheet Pan Harissa-Spiced Shrimp with Roasted Cauliflower
A quick, flavorful dish with harissa-spiced shrimp and caramelized cauliflower florets roasted together on a single pan. This mediterranean-inspired seafood (low carb) ready in about 38 minutes pairs large shrimp, peeled and deveined, cauliflower florets, harissa paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 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.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 4 cups cauliflower florets
- 2 tbsp harissa paste
- 3 tbsp olive oil
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 3 cloves garlic cloves, minced
- 1 tsp ground cumin
- 1 1/4 tsp kosher salt
- 1/4 cup fresh cilantro, chopped
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 425°F. In a large bowl, toss 4 cups cauliflower florets with 2 tbsp harissa paste, 2 tbsp olive oil, 1 tsp ground cumin, and 1 tsp kosher salt until well coated.
- Step 2: Spread the cauliflower evenly on a sheet pan and roast for 20 minutes until tender and golden at the edges.
- Step 3: Meanwhile, in the same bowl, combine 1 lb peeled shrimp, 1 tbsp olive oil, 3 minced garlic cloves, 1 tbsp lemon juice, 1 tsp lemon zest, and 1/4 tsp kosher salt. Toss to coat.
- Step 4: After the cauliflower has roasted 20 minutes, remove the pan from the oven and push the cauliflower to one side. Arrange the shrimp on the other side in a single layer.
- Step 5: Return the pan to the oven and roast for an additional 6-8 minutes until shrimp are pink and opaque.
- Step 6: Remove from oven and sprinkle 1/4 cup chopped fresh cilantro over the shrimp and cauliflower before serving.
Frequently asked questions
How long does Sheet Pan Harissa-Spiced Shrimp with Roasted Cauliflower take to make?
Total time is about 38 minutes (10 min prep + 28 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-Spiced Shrimp with 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 cauliflower florets from drying out.
Can I substitute ingredients in Sheet Pan Harissa-Spiced Shrimp with 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-Spiced Shrimp with 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.
Is Sheet Pan Harissa-Spiced Shrimp with Roasted Cauliflower low carb?
Yes — this recipe is tagged low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
