Harissa Shrimp with White Beans, Charred Lemon & Toasted Seeds

Judy gets bold harissa heat and a surprise crunch of toasted seeds on top, shrimp cooks in minutes so it's a genuine 30-minute one-pan dinner, and it's a totally different protein and treatment from anything you've had lately.

⏱ 30 min · easy · 🍽 serves 4

Ingredients

• 1.5 lb large shrimp, peeled and deveined
• 3 tbsp extra-virgin olive oil, divided
• 3 tbsp harissa paste (adjust to taste)
• 4 cloves garlic, minced
• 1 fennel bulb, thinly sliced (fronds reserved)
• 2 (15 oz) cans white beans, drained and rinsed
• 1 pint cherry tomatoes, halved
• 1 lemon, halved
• 1/4 cup flat-leaf parsley, roughly chopped
• 1/4 cup toasted pumpkin seeds
• Salt and black pepper, to taste
• Crusty whole-grain bread, for serving

Steps

1. Pat shrimp dry, toss with 1 tbsp olive oil, 1 tbsp harissa, and a pinch of salt; set aside.
2. Heat remaining olive oil in a large skillet over medium heat. Add sliced fennel and cook 5 minutes until softened.
3. Add garlic and remaining harissa, stir 1 minute until fragrant.
4. Add white beans and cherry tomatoes, cook 5 minutes until tomatoes start to break down.
5. Push mixture to the side, add shrimp to the skillet in a single layer, and sear 2-3 minutes per side until pink and just cooked through.
6. Nestle lemon halves cut-side down in the pan for the last 2 minutes to char lightly.
7. Stir everything together gently, taste and adjust salt, pepper, and harissa for heat.
8. Scatter parsley, toasted pumpkin seeds, and reserved fennel fronds over the top just before serving.
9. Serve straight from the skillet with crusty bread and the charred lemon to squeeze over.