Sheet Pan Harissa-Spiced Shrimp with Roasted Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

An easy Whole30 sheet pan dinner featuring harissa-spiced shrimp roasting alongside vibrant vegetables for a smoky, spicy meal. This mediterranean-inspired whole30 ready in about 30 minutes pairs large shrimp, harissa paste, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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, peeled and deveined large shrimp
• 2 tbsp harissa paste
• 3 tbsp, divided olive oil
• 2 medium, cut into half-moons zucchini
• 1 large, sliced red bell pepper
• 1 medium, cut into wedges red onion
• 1 tsp sea salt
• 1/2 tsp black pepper
• 2 tbsp chopped fresh cilantro

Instructions

1. Step 1: Preheat oven to 425°F. In a large mixing bowl, combine 1 lb peeled shrimp with 2 tbsp harissa paste and 1 tbsp olive oil; toss to coat evenly.
2. Step 2: In a separate large bowl, toss 2 medium halved zucchini, 1 large sliced red bell pepper, and 1 medium wedged red onion with remaining 2 tbsp olive oil, 1 tsp sea salt, and 1/2 tsp black pepper.
3. Step 3: Spread vegetables evenly on a large rimmed baking sheet. Roast in the oven for 12 minutes.
4. Step 4: Remove the pan from oven, push vegetables to the sides, and spread harissa shrimp in the center.
5. Step 5: Return to oven and roast for an additional 6-8 minutes until shrimp are pink and cooked through and vegetables are tender.
6. Step 6: Sprinkle with 2 tbsp chopped fresh cilantro and serve immediately.