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–+ servings

Harissa Shrimp Salad with Cucumber and Corn

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Get ready to dive into a vibrant bowl of flavors with this Harissa Shrimp Salad! Packed with fresh baby spinach, crisp cucumber, and sweet corn, it's topped off with succulent shrimp seasoned with a spicy harissa dressing. A sprinkle of fresh cilantro and a lemon wedge on the side add just the right touch of brightness. This dish is not only refreshing but also versatile—feel free to swap in your favorite greens or other veggies if you're feeling creative!
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Pregnancy-Friendly Food
Cuisine: Healthy Mediterranean
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 400 g shrimp, peeled and deveined
  • 200 g baby spinach
  • 150 g cucumber, diced
  • 150 g corn kernels (fresh or canned)
  • 4 tbsp harissa paste
  • 2 tbsp olive oil
  • 1 Juice of 1 lemon
  • 40 g fresh cilantro, chopped
  • Salt and pepper to taste
  • (optional) Crumbled feta cheese optional
  • (optional) Avocado slices optional

Equipment

  • Large mixing bowl
  • Large skillet
  • Deep serving bowls
  • Chef's knife
  • Cutting board

Method
 

  1. In a large mixing bowl, combine the baby spinach, diced cucumber, and corn kernels. Toss them together gently and set aside.
  2. In a skillet over medium heat, add the olive oil. Once hot, add the shrimp and season them with salt and pepper.
  3. Cook the shrimp for about 2-3 minutes per side or until they turn pink and opaque.
  4. Remove the skillet from heat and stir in the harissa paste and the lemon juice, coating the shrimp well.
  5. Pour the harissa shrimp over the salad base in the large serving bowl.
  6. Garnish with chopped cilantro and serve with lemon wedges on the side.
  7. Enjoy immediately for the freshest taste!

Nutrition

Calories: 320kcalCarbohydrates: 25gProtein: 30gFat: 12gSodium: 300mgPotassium: 500mgFiber: 5gSugar: 3gVitamin A: 4500IUVitamin C: 15mgCalcium: 90mgIron: 3mg

Notes

Feel free to switch out the shrimp for cooked chicken or chickpeas for a vegetarian option.
If you're not a fan of heavy spice, you can adjust the amount of harissa to your liking.
This salad is great for meal prep—store any leftovers in an airtight container in the refrigerator for up to 2 days.
When reheating, enjoy the shrimp warm or serve it cold for a refreshing quality!
Remember, flexibility is key in the kitchen; mix and match ingredients to suit your taste!

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