fusion

Harissa Honey Shrimp with Parmesan Polenta and Roasted Zucchini

Name: Harissa Honey Shrimp with Parmesan Polenta and Roasted Zucchini
Yield: 1 serving
Cuisine: fusion
Ingredients: 180 g raw shrimp, peeled and deveined; 55 g instant polenta (dry); 18 g Parmesan cheese, grated; 180 g zucchini; 12 g olive oil; 18 g harissa paste; 12 g honey; 30 g lemon wedges

This roasted dish pairs raw shrimp, peeled and deveined with instant polenta, Parmesan cheese, grated and zucchini. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

medium

Balanced High satiety Heart friendly Pescatarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

Build a meal plan

Estimated macros per portion

57 g Protein

63 g Carbohydrates

20 g Fat

6 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

180g raw shrimp, peeled and deveined 178 kcal
55g instant polenta (dry) 204 kcal
18g Parmesan cheese, grated 72 kcal
180g zucchini 31 kcal
12g olive oil 106 kcal
18g harissa paste 29 kcal
12g honey 36 kcal
30g lemon wedges 9 kcal

Cooking instructions

zucchiniolive oil
Heat the oven to 425 F. Toss zucchini with half the olive oil and a pinch of salt; roast 12-15 minutes until browned.
instant polenta (dry)
Bring water to a simmer in a small pot. Whisk in polenta and cook, stirring, until thick and creamy, 5-8 minutes.
instant polenta (dry)Parmesan cheese
Stir Parmesan into the polenta and keep warm on low heat.
raw shrimpharissa pastehoney
In a bowl, mix harissa paste and honey; toss with the shrimp.
raw shrimpolive oil
Heat a skillet over medium-high heat with the remaining olive oil. Cook shrimp 2 minutes per side until opaque.
raw shrimpinstant polenta (dry)zucchiniharissa pastehoneylemon wedges
Plate polenta, top with harissa honey shrimp, and serve with roasted zucchini and lemon wedges for squeezing.