Sheet Pan Harissa-Spiced Shrimp with Summer Vegetables

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

A vibrant and spicy sheet pan dinner featuring harissa-marinated shrimp roasted with zucchini, bell peppers, and cherry tomatoes. This mediterranean-inspired seafood ready in about 35 minutes pairs peeled and deveined large shrimp, harissa paste, divided extra virgin olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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: 15 min Cook: 20 min Serves 4 Mediterranean cuisine 280 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 1 lb peeled and deveined large shrimp with 2 tbsp harissa paste and 1 tbsp extra virgin olive oil until evenly coated.
  2. Step 2: In a separate bowl, combine 2 sliced medium zucchinis, 1 diced red bell pepper, 1 diced yellow bell pepper, 1 cup cherry tomatoes, 3 minced garlic cloves, 2 tbsp extra virgin olive oil, 1 tsp salt, and 1/2 tsp freshly ground black pepper. Toss to coat.
  3. Step 3: Spread the vegetables evenly on a large sheet pan lined with parchment paper. Roast for 10 minutes.
  4. Step 4: After 10 minutes, add the harissa-coated shrimp on top of the vegetables and return the pan to the oven. Roast for an additional 8-10 minutes until shrimp are opaque and vegetables are tender.
  5. Step 5: Remove from oven and drizzle with 1 tbsp fresh lemon juice. Sprinkle 1/4 cup chopped fresh cilantro leaves over the dish before serving warm.

Frequently asked questions

How long does Sheet Pan Harissa-Spiced Shrimp with Summer Vegetables take to make?

Total time is about 35 minutes (15 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 Sheet Pan Harissa-Spiced Shrimp with Summer Vegetables?

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 Sheet Pan Harissa-Spiced Shrimp with Summer Vegetables?

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 Summer Vegetables 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-Spiced Shrimp with Summer Vegetables?

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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