
Harissa Shrimp Traybake
with Roasted Vegetables, Orzo & Lemony Labneh
740 cals
30 mins
Description
It never ceases to amaze us how easily a platter of plump, spicy shrimp can transport the dinner table to warmer climes right when we need it most. In this case, it’s full-bodied harissa—the versatile North African-style hot chili pepper paste—that really turns up the heat. You’ll lather a quick-made harissa oil onto sliced carrots and zucchini, then onto shrimp, before roasting it all in the oven. Tender orzo, the carb of choice, will act as a tempering force to the piquant proteins, while a lemony labneh sauce provides another cooling counterbalance.
Contains:
Milk, Mustard, Shrimp, Sulphites, Wheat
Ingredients
for 2 servings
(Double for 4 portions)
285g Shrimp
200g Carrots
2 Garlic cloves
1 Bunch of dill
1 Lemon
1 Heirloom zucchini
142g Orzo
15g Harissa
60ml Labneh
10g Mediterranean Shores spices (paprika, garlic, salt, roasted garlic, black pepper, sun-dried tomato, tomato, red bell pepper, oregano, mustard, rosemary)
Nutrition
Total fat | 35g |
Saturated Fat | 7g |
Sodium | 1200mg |
Total carbs | 76g |
Sugar | 12g |
Protein | 35g |
Fibres | 8g |
Recipe Instructions





