Best 3 Gluten Free Harissa Skillet Shrimp With Spinach And Chickpeas Recipes

Introducing a culinary adventure that harmonizes health, flavor, and convenience: "Gluten-Free Harissa Skillet Shrimp with Spinach and Chickpeas". This delectable dish not only satisfies your taste buds but also caters to dietary preferences, making it a perfect choice for those seeking a gluten-free and nutrient-rich meal. Join us as we embark on a journey through the tantalizing world of flavors, where the vibrant harissa paste and succulent shrimp intertwine with tender spinach and wholesome chickpeas. Get ready to unveil a recipe that promises a delightful fusion of textures, colors, and aromas, transforming your kitchen into a haven of culinary magic.

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GLUTEN-FREE HARISSA SKILLET SHRIMP WITH SPINACH AND CHICKPEAS

Gluten-Free Harissa Skillet Shrimp with Spinach and Chickpeas image

This tasty shrimp dish is super fast, spicy and full of healthful ingredients the whole family will love.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 6

Number Of Ingredients 12

Ingredients

1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/4 teaspoon ground red pepper (cayenne)
1 lb uncooked large shrimp, peeled, deveined, tail shells removed
1 tablespoon olive oil
1/4 cup minced shallots
2 cans (15 oz each) chick peas or garbanzo beans, drained, rinsed
2 tablespoons harissa
1/2 cup reduced-sodium chicken broth
5 oz baby spinach leaves (about 3 cups)
2 tablespoons lemon juice
1/4 cup chopped fresh cilantro

Steps:

In medium bowl, mix cumin, turmeric, and red pepper. Add shrimp; toss to coat. Place large plate and sheet of foil near stove.
Heat 10-inch skillet over medium-high heat until hot. Add olive oil; swirl pan to coat. Add spice-coated shrimp; brown outsides 1 to 2 minutes, then turn and brown 1 to 2 minutes on other sides. Transfer shrimp to plate; cover with foil, and set aside.
Add shallots to skillet; cook 1 to 2 minutes or until softened. Add chick peas; toss to coat. Add harissa; toss to coat. Add chicken broth; cook 1 to 2 minutes or until simmering. Add spinach; stir to wilt.
Return shrimp to skillet; cook 1 to 2 minutes longer or until shrimp is pink. Turn off heat; stir in lemon juice. Transfer to plates; top with cilantro. Serve immediately.

Nutrition Facts : Calories 250, Carbohydrate 28 g, Cholesterol 115 mg, Fat 1/2, Fiber 7 g, Protein 21 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 960 mg, Sugar 1 g, TransFat 0 g

GARLIC SHRIMP AND CHICKPEAS

Garlic Shrimp and Chickpeas image

Provided by Food Network Kitchen

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 15-ounce cans chickpeas, drained and rinsed
6 tablespoons extra-virgin olive oil
Kosher salt
1 1/4 pounds medium shrimp, peeled and deveined, tails intact
3 cloves garlic, minced
1 teaspoon finely grated lemon zest
1/2 teaspoon red pepper flakes
1/2 cup roughly chopped fresh parsley
Lemon wedges, for serving

Steps:

Position a rack in the upper third of the oven and preheat to 450 degrees F. Toss the chickpeas with 1 tablespoon olive oil and 1/2 teaspoon salt in a large baking dish, then spread out in a single layer. Bake until golden, about 20 minutes.
Meanwhile, toss the shrimp with 4 tablespoons olive oil, the garlic, lemon zest, red pepper flakes and 1 teaspoon salt in a medium bowl. Marinate 10 minutes.
Remove the baking dish from the oven and scatter the shrimp over the chickpeas. Return to the oven and bake until the shrimp are pink, 5 to 8 minutes. Drizzle with the remaining 1 tablespoon olive oil and sprinkle with the parsley. Serve with lemon wedges.

Nutrition Facts : Calories 559, Fat 25 grams, SaturatedFat 3 grams, Cholesterol 215 milligrams, Sodium 984 milligrams, Carbohydrate 40 grams, Fiber 9 grams, Protein 41 grams

HARISSA

Harissa image

With flavors of garlic, cumin, coriander, caraway and dried chiles, this take on a classic Tunisian condiment will add zest to grilled meats, soups, stews, sauces, dips and more. Drizzle it over a tray of roasted vegetables, spoon it onto roasted chicken, smear it on a sandwich-whatever you do, make it! As long as you've got harissa, dinner will never be boring. And because a little of this spicy paste goes a long way, and what's leftover will keep in the freezer for up to three months, you can always have harissa on hand.

Provided by Betty Crocker Kitchens

Time 1h45m

Yield 84

Number Of Ingredients 11

Ingredients

1 large red bell pepper
1/2 teaspoon olive oil
2 oz dried ancho or pasilla chiles*
2 oz dried guajillo or New Mexican chiles
1 1/4 teaspoons coriander seed
1 1/4 teaspoons cumin seed
1/2 teaspoon caraway seed
2 tablespoons olive oil
2 cloves garlic, peeled
1 1/2 teaspoons salt
1 teaspoon mint flakes

Steps:

Heat oven to 400°F. Line pie plate with foil. Place bell pepper in plate; brush with 1/2 teaspoon oil. Roast 30 to 40 minutes, turning every 10 minutes, until pepper is charred and golden brown in spots and slightly collapsed.
Remove from oven. Wrap pepper in foil; let stand 15 minutes to steam and allow skin to loosen. Unwrap; remove stem. Cut pepper open; place, skin side down, on cutting board. Scrape off seeds with spoon. Turn pepper over; peel off skin, scraping off with edge of knife if necessary. Place roasted pepper in food processor.
Meanwhile, place dried chiles in large bowl. Cover with boiling water. Place plate or bowl over chiles, weighted if necessary to keep chiles submerged. Let stand 30 minutes to soften completely. Drain. Remove stems. Cut peppers open; place, skin side down, on cutting board. Scrape off seeds with spoon. Add chiles to food processor.
Heat 8-inch skillet over medium-high heat. Add coriander, cumin and caraway seed; toast 2 to 3 minutes, stirring constantly, until coriander seed turns golden brown and mixture becomes fragrant.** Place toasted spices in spice grinder. Grind until mixture looks like finely ground pepper. Add to food processor; add 2 tablespoons oil, the garlic, salt and mint. Cover and process until smooth, scraping side of bowl if necessary. Store covered in refrigerator up to 1 week or store in the freezer up to 3 months.

Nutrition Facts : ServingSize 1 Teaspoon

Tips:

To make the harissa paste from scratch, blend together roasted red peppers, cumin, coriander, caraway seeds, garlic, olive oil, lemon juice, and salt until smooth.
If you don't have harissa paste, you can substitute another spicy condiment, such as sriracha or cayenne pepper.
To save time, you can use frozen shrimp or pre-cooked chickpeas.
If you don't have a skillet, you can use a large saucepan instead.
Serve the shrimp with rice, quinoa, or your favorite side dish.

Conclusion:

This gluten-free harissa skillet shrimp with spinach and chickpeas is a flavorful and easy-to-make meal that is perfect for a weeknight dinner. The harissa paste gives the shrimp a delicious spicy kick, and the spinach and chickpeas add a healthy dose of vegetables and protein. This dish is also a good source of fiber and iron.