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Gluten-Free Harissa Skillet Shrimp with Spinach and Chickpeas

Got friends coming over at your place and got some bag of shrimps? Serve them with this super easy Gluten-Free Harissa Skillet Shrimp with Spinach and Chickpeas. Everyone will definitely love this!

Serves 6


  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon ground red pepper (cayenne)
  • 2 tbsp Harissa
  • 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
  • 1/2 cup reduced-sodium chicken broth
  • 5 oz baby spinach leaves (about 3 cups)
  • 2 tablespoon lemon juice
  • 1/4 cup chopped fresh cilantro
  1. In medium bowl, mix cumin, turmeric, and red pepper. Add shrimp; toss to coat. Place large plate and sheet of foil near stove.
  2. Heat 10-inch skillet over medium-high heat until hot. Add olive oil; swirl pan to coat. Add spice-coated shrimp; brown outsides 1 to 2 minutes, then turn and brown 1 to 2 minutes on other sides. Transfer shrimp to plate; cover with foil, and set aside.
  3. Add shallots to skillet; cook 1 to 2 minutes or until softened. Add chick peas; toss to coat. Add harissa; toss to coat. Add chicken broth; cook 1 to 2 minutes or until simmering. Add spinach; stir to wilt.
  4. Return shrimp to skillet; cook 1 to 2 minutes longer or until shrimp is pink. Turn off heat; stir in lemon juice. Transfer to plates; top with cilantro. Serve immediately.



Click here to buy Harissa Spice and other herbs and spices



Source: Betty Crocker



Photo Credit to: Betty Crocker

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