Harissa Shrimp And Summer Vegetable Sauté
Harissa Shrimp And Summer Vegetable Sauté is a flavorful Continental Global Delicacies dish prepared with quality ingredients. To make harissa, combine cayenne, paprika, chili powder, garlic powder, coriander, cumin, and olive oil in a medium bowl.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionTo make harissa, combine cayenne, paprika, chili powder, garlic powder, coriander, cumin, and olive oil in a medium bowl.
Add shrimp and toss to coat.
Heat 1/2 tablespoon canola oil in a wok or large cast- iron skillet over medium heat.
Add lemon slices; cook until golden.
Remove slices and set aside.
Add remaining canola oil to skillet and increase heat to high.
Add shrimp and cook 2 minutes.
Add sliced fennel, wax beans, green beans, snap peas, and peas and cook 1 minute.
Add pea shoots; cook until just wilted.
Stir in lemon slices and juice.
Serve over rice; garnish with fennel fronds.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.