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Harissa Honey Glazed Shrimp with Roasted Eggplant and Fresh Mint

A delightful dish featuring succulent shrimp glazed with spicy harissa and sweet honey, served over roasted eggplant and topped with fresh mint.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 portions
Course: Main Course
Cuisine: Mediterranean
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Large shrimp, peeled and deveined
  • 2 tablespoons Harissa paste
  • 2 tablespoons Honey
  • 1 teaspoon Olive oil
  • 1 Medium eggplant, cut into 1-inch cubes
  • to taste Salt and pepper
  • 1 tablespoon Fresh mint, chopped
  • 1 tablespoon Lemon juice
  • as needed Lemon wedges, for serving

Equipment

  • Oven
  • Skillet
  • Baking sheet
  • Mixing bowl

Method
 

Instructions
  1. Preheat your oven to 425°F (220°C).
  2. In a medium bowl, combine the harissa paste, honey, and olive oil. Mix well to create a glaze.
  3. Add the shrimp to the bowl with the glaze, tossing to ensure they are evenly coated. Set aside to marinate for 10-15 minutes.
  4. While the shrimp marinates, prepare the eggplant. Spread the cubed eggplant on a baking sheet and drizzle with olive oil. Season with salt and pepper.
  5. Roast the eggplant in the preheated oven for 20-25 minutes, or until tender and slightly caramelized, stirring halfway through.
  6. While the eggplant is roasting, heat a large skillet over medium-high heat. Add the marinated shrimp to the skillet in a single layer. Cook for 2-3 minutes on each side or until the shrimp are pink and opaque.
  7. Once the shrimp are cooked, remove them from the heat and drizzle with lemon juice.
  8. Serve the harissa honey glazed shrimp over the roasted eggplant, garnished with fresh mint. Add lemon wedges on the side for an extra zing.

Notes

Feel free to adjust the amount of harissa to suit your spice preference. This dish pairs well with couscous or a fresh salad.