Grilled Harissa Shrimp Grain Bowl
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Middle-eastern · 30 min · Shellfish · pescatarian, high-protein
421 cal
34g protein
42g carbs
13g fat
per serving · estimated
Ingredients
- 3/4 lb large shrimp, peeled
- 1 tbsp harissa paste
- 1 1/2 cups cooked bulgur or couscous
- 1 Persian cucumbers
- 1/2 cup cherry tomatoes
- 1 lemon
- 1 garlic clove
- 1/4 cup plain yogurt
- 1 tbsp olive oil
- 1 tbsp fresh mint
Method (tap to check — screen stays awake)
- Toss shrimp with harissa, olive oil, and salt; marinate 10 minutes.
- Stir grated garlic and lemon juice into the yogurt for a cooling sauce.
- Dice cucumbers and halve the tomatoes.
- Sear shrimp in a hot skillet 2 minutes per side until just opaque.
- Divide bulgur among bowls and top with shrimp and vegetables.
- Drizzle with the garlic yogurt and scatter mint over the top.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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