Harissa Shrimp Stir Fry

Looking for an easy and flavorful dinner? Harissa sauce is a Moroccan red pepper sauce that comes in varying spice levels. It could be added to any protein option for an easy way to spice up a meal! Using chickpeas as the starch for this recipe provides that extra boost of plant-based protein. Vary your stir-fry vegetables to add in your favorites! (For a low carbohydrate content recipe, omit chickpeas).

Makes 3 servings
Serving size: 2 1/2 cups
Prep Time: 5 minutes
Cook Time: 20 minutes

Ingredients for harissa shrimp stir fry

• 1 can chickpeas, drained and rinsed
• 1 12 oz bag of peeled, cooked frozen shrimp, tail off
• 1 10 oz jar of harissa sauce (Mina brand was used in this recipe)
• 2 cups stir fry vegetables, frozen
• 2 cloves garlic, minced
• 1 tsp olive oil
• 1/4 cup water

Directions for harissa shrimp stir fry

1. Place olive oil and garlic in a large skillet and cook over medium heat until fragrant, approximately 2 minutes.
2. Add shrimp and cook until no longer cold. Remove to plate.
3. In same skillet, cook stir fry vegetables per package directions and remove to plate.
4. Put chickpeas, harissa sauce and water in skillet. Heat on medium heat until sauce is bubbling and chickpeas are softened and splitting, about 5 minutes.
5. Add shrimp and vegetables back in and mix all ingredients together. Cook another 2-3 minutes or until everything is hot again.
6. Serve immediately.

*Potassium amount for harissa sauce is not printed on jar. This recipe may contain more potassium than listed. But as a rule, red peppers are not as high in potassium as tomatoes and they are the main ingredient in harissa.