Sheet Pan Orange Harissa Shrimp, Roasted Brussels & Sweet Potatoes

I could not be a bigger fan of sheet pan meals and this gorgeously spicy, succulent shrimp atop the most gloriously roasted brussels and sweet potatoes is no exception,

If you’re looking for a meal that’s equal parts spicy, savory, and satisfying, this Harissa Shrimp with Roasted Brussels Sprouts and Sweet Potatoes is just what you need! Packed with bold flavors and vibrant colors, this dish is perfect for a weeknight dinner or a special weekend meal.

I LOVE RECIPES WITH JUST A HANDFUL OF INGREDIENTS.

Why You’ll Love This Recipe

• Flavor Explosion: The smoky heat of harissa pairs beautifully with the natural sweetness of sweet potatoes and the crispiness of roasted Brussels sprouts.
• Quick & Easy: Ready in about 30 minutes, making it perfect for busy schedules.
• Nutritious: A balanced mix of protein, healthy carbs, and fiber.

BRUSSELS SPROUTS & SWEET POTATOES ARE SOME OF MY FAVORITE VEGGIES & THEY TRULY COMPLIMENT ONE ANOTHER

Tips & Variations:

• Make It a Bowl: Serve over quinoa or cauliflower rice for a more filling meal.
• Adjust the Heat: If you prefer a milder flavor, use less harissa or mix it with yogurt for a creamy twist.
• Extra Crunch: Add toasted nuts or seeds on top for added texture.

This spicy harissa shrimp dish is a surefire way to bring excitement to your dinner table. Give it a try and let us know how you like it!

You'll Need:

Harissa

Skewers

Parchment Paper

Baking Sheet

Sheet Pan Orange Harissa Shrimp with Roasted Brussels Sprouts and Sweet Potatoes

For the Shrimp:

• 1 lb shrimp, peeled and deveined (tails on are ok)
• 1/4 cup orange marmalade (or apricot preserve)
• 2 Tablespoons harissa paste
• Sea Salt & pepper to taste

For the Vegetables:

• 2 cups Brussels sprouts, halved
• 2 medium sweet potatoes, diced
• 2 Tablespoons olive oil
• Salt & pepper to taste

Instructions:

1. Preheat the Oven: Set your oven to 400°F 
2. Prepare the Vegetables: Toss Brussels sprouts and sweet potatoes with olive oil, salt and pepper. Spread them on a parchment paper lined baking sheet in a single layer.
3. Roast the Vegetables: Bake for 20-25 minutes, tossing halfway through, until tender and slightly crispy.
4. Marinate the Shrimp: While the veggies roast, mix with harissa paste and orange marmalade in a small bowl (reserving 1 heaping tablespoon of the mixture). Toss with shrimp and let it sit for at least 10 minutes.
5. Skewer the Shrimp:  If desired, slide the shrimp onto skewers to help keep them together and a bit straighter (they won't curl as much)
6. Cook the Shrimp: Pull the potatoes and brussels out of the oven and scoot them to one side of the baking sheet, tossing with the reserved harissa marmalade mixture.  Place shrimp skewers on the other side, or use a second baking sheet.  Place back in the oven and roast an additional 10 minutes until the shrimp are pink and just cooked through.,
7. Assemble & Serve: Plate the roasted vegetables and top with the spicy harissa shrimp skewers. Garnish with fresh herbs like cilantro or parsley if desired.