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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
This dish brings together succulent shrimp and hearty white beans with a spicy kick from homemade harissa. The shrimp are perfectly cooked with a hint of lemon, while the beans soak up the flavors of the harissa and garlic. Crispy croutons add a delightful crunch, making each bite a textural delight. Serve with a squeeze of fresh lemon and a sprinkle of parsley for a vibrant finish.
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Heat 1 tbsp oil in a pan. Fry bread cubes, stirring, until golden and crisp. Transfer to paper towel.
In the same pan, add garlic and bell pepper; cook for 2 minutes until fragrant. Push to the side, add shrimp, season with salt and pepper, cook 2–3 minutes per side until shrimp are pink and opaque.
Stir beans into pan, add harissa and lemon juice. Cook 1–2 minutes until beans are warm and everything is coated.
Plate, top with croutons, squeeze extra lemon, and garnish with chopped parsley.
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For a milder harissa, deseed the chili peppers or use chili flakes.
Adjust the harissa's thickness with more olive oil or lemon juice.
Can I use canned harissa instead of homemade?
Yes, you can use store-bought harissa if you prefer.
How long can I store the homemade harissa?
Store it in a sealed jar in the fridge for up to a week.
What can I substitute for shrimp?
You can use chicken or tofu as an alternative to shrimp.
Is there a substitute for white beans?
You can use chickpeas or cannellini beans as a substitute.
Can I make this dish vegetarian?
Yes, omit the shrimp and add more vegetables or tofu.
