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One-Pan Harissa Shrimp with Blistered Eggplant and Basil

COOK TIME
15 mins
PREP TIME
15 mins
SERVINGS
2
RATE THIS RECIPE
(198)
COOK TIME
15 mins
PREP TIME
15 mins
SERVINGS
2
RATE THIS RECIPE
(198)

Ingredients

  • 1/2 cup olive oil, plus more as needed
  • 1 large eggplant (1 pound), cut into 1½-inch chunks
  • 2 tablespoons harissa
  • teaspoons ground cumin
  • 12 ounces extra-large shrimp, shelled and deveined
  • 4 cloves garlic, smashed and finely chopped
  • 1/2 lemon, juiced and zested
  • 1 big pinch salt Fresh basil leaves, torn
  • Steamed couscous, for serving
  • Chef notes

    This dish is super-fast, healthy and full of flavor. The spicy harissa and smoky cumin compliment the natural sweetness of the shrimp.

    Technique tip: Don't add the salt until the end to ensure that the eggplant gets extra crispy.

    Swap option: Replace shrimp with any preferred protein cut into small pieces.

    Preparation

    1.

    Heat the oil in a large non-stick pan over medium-high heat. Once hot add the eggplant and let brown for about 3 minutes.

    2.

    Next, add the harissa and cumin, stir to toast the spices about a minute.

    3.

    Toss in the shrimp, garlic, lemon zest and salt.

    4.

    Allow the shrimp to cook, stirring occasionally, for about 2 minutes.

    5.

    Drizzle the lemon juice over the top, sprinkle over the basil and serve with couscous.