This easy Harissa Shrimp and Chickpea dish is super fast, made all in one skillet, and takes under 10 minutes to make. A great way to use pantry and freezer staples.
Harissa Shrimp and Chickpeas
Harissa Shrimp and Chickpeas is a quick, budget-friendly meal for a weeknight dinner made with some pantry and freezer staples. Canned white beans also work great in place of chickpeas. This recipe cooks in under ten minutes! The only prep is chopping the garlic and herbs. So easy!
The shrimp and chickpeas simmer in the skillet with the harissa, and then they are finished with fresh herbs and lemon juice, which brighten up the whole dish.
Let’s talk about ingredients!
Chickpeas, also known as garbanzo beans, are one of my favorite pantry staples to keep on hand for everyday cooking. They are a nutrient-packed superfood, with lots of protein and fiber that help keep you full for longer. Chickpeas are also a great source of vitamins and minerals, like folate and iron. Some other chickpea dishes you should try are Chickpea Tuna Salad and Roasted
Cauliflower and Chickpeas with Minted Yogurt.
I always keep a bag of shrimp in my freezer for those nights that I need to whip up something quickly. Shrimp cook in just a few minutes, so they’re perfect for a busy weeknight.
For convenience and time, I prefer the peeled and deveined shrimp, so all I have to do is thaw them and add to whatever dish I am cooking. You can thaw the shrimp overnight in the refrigerator or run them under cold water if you don’t have
the time for an overnight thaw.
What is harissa?
Harissa is a spicy North African red pepper sauce or paste made of red bell peppers, red chili pepper, garlic, olive oil, and salt and usually has other spices like cumin, caraway, and coriander too.
Harissa has many different uses. It’s great to add to couscous or stews or used as a condiment or marinade for meat. Some of my favorite harissa recipes are Harissa Eggs in Purgatory and Shredded Harissa Chicken, both easy weeknight dinners.
- Substitute parsley for the mint or cilantro.
- Substitute white beans, like cannellini or great northern beans, for the canned chickpeas.
Other Shrimp Dishes You’ll Love:
- Lemon Chili Shrimp Quinoa Bowl
- Spicy Shrimp Fried Rice
- Buffalo Shrimp Lettuce Wraps
- Mexican Shrimp Diablo
- Air Fryer Cajun Shrimp
Harissa Shrimp and Chickpeas
- 1 teaspoon extra virgin olive oil
- 2 cloves garlic, sliced thin
- 1 10 ounce jar mild harissa sauce, (I like Mina)
- 2 15-ounce can chickpeas or white beans, rinsed and drained
- 1 pound peeled and deveined jumbo shrimp
- juice of 1/2 lemon
- 4 tablespoons each of chopped mint and/or cilantro
- crusty bread, optional for serving
- Heat oil in a large skillet over medium heat. When hot add the garlic, and cook to nearly golden, about 1 minute.
- Reduce heat to low and add the harissa, 1/4 cup water and chickpeas. Bring to a boil and cover. Simmer on medium-low 5 minutes to let the flavors meld.
- Add the shrimp, cover and cook until the shrimp are cooked through and no longer opaque, about 2 to 3 minutes.
- Squeeze with lemon juice and garnish with chopped herbs. Divide in 4 bowls.