Harissa Shrimp Stir-Fry with Chickpeas
Juicy shrimp and crisp-edged chickpeas are tossed in a smoky, garlicky harissa sauce brightened with lemon and fresh cilantro. It's a fast, bold Tunisian-inspired skillet dinner that's ready in about 30 minutes.
- Prep
- 20 min
- Cook
- 12 min
- Wait
- 15 min
- Total
- 47 min
- Makes
- 4 servings (about 5 cups total)
Steps
Before you start
- Thaw frozen shrimp in a bowl of cold water for 15 minutes (or overnight in the fridge), then peel and devein if needed.
- Drain and rinse the chickpeas, then pat them very dry so they sear instead of steam.
- Harissa brands vary a lot in heat and saltiness. Start with the amount given, taste the sauce in step 3, and adjust.
- Stir-frying moves fast. Have every ingredient chopped and measured next to the stove before you turn on the heat.
Marinate the shrimp
- In a medium bowl, toss the dry shrimp with 1 tablespoon harissa, 1 tablespoon olive oil, and the kosher salt until evenly coated.
- Let stand at room temperature while you prep the vegetables.
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Ready when: Shrimp are evenly coated in red paste with no dry patches
Tip: Do not marinate longer than 30 minutes; the lemon-free marinade is safe, but shrimp texture turns soft over time.
Prep vegetables and sauce
- Cut the bell pepper and onion, and slice the garlic.
- In a small bowl, whisk the 2 tablespoons harissa, tomato paste, water, 2 tablespoons lemon juice, and honey until smooth.
- Chop the cilantro and cut any remaining lemon into wedges.
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Ready when: Sauce is smooth with no lumps of tomato paste
Crisp the chickpeas
- Heat a 12-inch skillet or wok over medium-high heat for 1 minute.
- Add 1 tablespoon olive oil and the dry chickpeas in a single layer.
- Cook, stirring only every 45 seconds or so, for 4 to 5 minutes.
- Remove to a plate.
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Ready when: Chickpeas are golden with lightly blistered skins and make a soft crackle when stirred
Tip: Wet chickpeas will pop and spatter. Dry them thoroughly and keep a lid nearby.
Sear the shrimp
- Return the pan to high heat and add 1 tablespoon olive oil.
- Add the shrimp in a single layer (work in two batches if crowded).
- Sear 1 minute without moving, flip, and cook 30 to 60 seconds more.
- Transfer to a clean plate; the shrimp will finish cooking later.
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Ready when: Shrimp are pink and lightly browned outside, and still slightly translucent in the center
Tip: Overcooked shrimp curl into tight 'O' shapes. Aim for a loose 'C'.
Stir-fry the vegetables
- Reduce heat to medium-high and add the final 1 tablespoon olive oil.
- Add the onion and bell pepper and stir-fry 3 to 4 minutes.
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Ready when: Vegetables are crisp-tender with charred edges
Bloom the spices
- Push the vegetables aside, add the garlic, cumin, and caraway (if using) to the cleared space, and stir for 30 seconds until fragrant.
- Stir everything together.
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Ready when: Garlic smells fragrant and is pale gold, not brown
Tip: Burnt garlic turns bitter. Lower the heat if it browns quickly.
Simmer the sauce
- Pour in the sauce and scrape up any browned bits.
- Simmer, stirring, for 1 to 2 minutes.
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Ready when: Sauce is thick enough to coat the back of a spoon and glossy
Tip: Taste now and add a splash of water if too spicy or salty.
Finish and serve
- Return the chickpeas and shrimp, with any juices on the plate, to the pan.
- Toss for 1 to 2 minutes until the shrimp are cooked through and coated.
- Remove from heat, stir in half the cilantro, and serve topped with the remaining cilantro and lemon wedges.
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Ready when: Shrimp are opaque and firm and read 120–145°F (49–63°C) at the thickest part; the USDA recommends 145°F (63°C)
Tip: Serve right away; the chickpeas soften as they sit in the sauce.
Good to know
Tips
- Pat the shrimp and chickpeas very dry. Surface moisture is the main reason stir-fries steam instead of sear.
- Use a big enough pan. Crowding drops the temperature, so cook the shrimp in two batches if needed.
- Taste your harissa first. Rose harissa is milder and sweeter, while some brands are very hot and salty.
- Serve over couscous, rice, or with warm flatbread to soak up the sauce.
Make ahead
Marinate the shrimp up to 30 minutes ahead. The sauce can be whisked and refrigerated up to 3 days, and the vegetables can be cut up to 1 day ahead. Cook the shrimp and chickpeas just before serving.
Storage & reheating
Room temperature: up to 1 hour. Refrigerator: airtight container up to 2 days. Freezer: not recommended, since shrimp turn rubbery and chickpeas soften. Reheat gently in a skillet over medium-low heat with a splash of water for 2 to 3 minutes, just until warmed through.
Substitutions
- harissa paste → 1 tablespoon sambal oelek plus 1 teaspoon smoked paprika per 2 tablespoons harissa. Gives similar heat and smokiness, though the flavor is less complex.
- canned chickpeas → canned white beans (cannellini). Sear the same way; they are softer and crisp less.
- large shrimp (21–25 count) → cubed firm white fish or sliced chicken breast. Fish needs 3 to 4 minutes total. Chicken must reach 165°F (74°C) and needs longer.
- fresh cilantro → flat-leaf parsley. Milder flavor, good for anyone who dislikes cilantro.
