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Gluten-Free Harissa Skillet Shrimp with Spinach and Chickpeas
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Prep Time:
30 minutes
Total Time:
30 minutes
Quick and spicy shrimp dish packed with healthy ingredients, perfect for the whole family.
Ingredients:
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon ground red pepper (cayenne)
  • 1 lb uncooked large shrimp, peeled, deveined, tail shells removed
  • 1 tablespoon olive oil
  • 1/4 cup minced shallots
  • 2 cans (15 oz each) chick peas or garbanzo beans, drained, rinsed
  • 2 tablespoons harissa
  • 1/2 cup reduced-sodium chicken broth
  • 5 oz baby spinach leaves (about 3 cups)
  • 2 tablespoons lemon juice
  • 1/4 cup chopped fresh cilantro
Instructions:
  • Combine cumin, turmeric, and red pepper in a medium bowl. Add shrimp and toss to coat. Have a large plate and sheet of foil ready near the stove.
  • Preheat a 10-inch skillet over medium-high heat until hot. Add a splash of olive oil and swirl the pan to coat it. Cook the spiced shrimp until browned on all sides, about 1 to 2 minutes per side. Transfer the shrimp to a plate, cover with foil, and set aside.
  • Sauté shallots in a skillet until softened. Stir in chick peas and harissa until coated. Pour in chicken broth and simmer for 1 to 2 minutes. Finally, add spinach and stir until wilted.
  • Add the shrimp back to the skillet and cook for an additional 1 to 2 minutes until they turn pink. Turn off the heat and mix in the lemon juice. Plate the shrimp and garnish with cilantro before serving hot.

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