Harissa-Garlic Shrimp with Wilted Spinach and Crispy Breadcrumbs
Ingredients
- 1 poundlarge shrimp (peeled and deveined)
- 5 ouncesfresh spinach
- 6 clovesgarlic
- 2 tablespoonsharissa paste
- 3 tablespoonsolive oil
- ⅓ cuppanko breadcrumbs
- 1lemon
- ½ teaspoonkosher salt
- ¼ teaspoonblack pepper
- ¼ teaspoonred pepper flakes
Prep
- 01
Mince 6 cloves garlic.
- 02
Juice 1 lemon.
Method
- 01
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Toast the panko breadcrumbs for 2–3 minutes, stirring often, until golden and fragrant. Transfer to a small bowl and set aside.
- 02
In the same skillet, heat the remaining 2 tablespoons olive oil over medium-high heat. Add minced garlic and sauté for 30 seconds until fragrant.
- 03
Stir in harissa paste and red pepper flakes, cooking for 1 minute to bloom the spices.
- 04
Add shrimp, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 2–3 minutes per side, until the shrimp are pink and cooked through.
- 05
Add the spinach and stir gently until wilted, about 2 minutes.
- 06
Squeeze juice from 1 lemon over the pan and toss to combine. Divide between two plates and top each with half the crispy breadcrumbs. Serve immediately.
Spice Tips
The harissa delivers warm, complex heat already. For milder spice, reduce it to 1 tablespoon. For more kick, add 1/4 teaspoon cayenne pepper or increase red pepper flakes to 1/2 teaspoon. A dollop of cooling yogurt or sour cream at the end balances the fire beautifully.
For extra heat, add another 1/4 teaspoon red pepper flakes or a pinch of cayenne. To make it creamy, stir in 1/4 cup sour cream or Greek yogurt after wilting the spinach.