Harissa shrimp with lemon rice, zucchini and corn

Optional toppings Feta cheese Greek yogurt Parsley or dill One small trick that will make the lemon rice taste even better: when you stir in the lemon juice, also add a tiny drizzle of olive oil. Tap with sliced olives

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Cook rice separately

Step 2

In a skillet heat the olive oil over medium-high. Add the zucchini and cook about 3–4 minutes until it starts to brown.

Step 3

Add the corn and cook another minute.

Step 4

Push the vegetables to the side and add the garlic and harissa. Let it warm briefly in the oil so the flavor opens.

Step 5

Add the shrimp in a single layer and cook about 1–2 minutes per side until pink.

Step 6

Serve the shrimp and vegetables over the lemon rice. Finish with a little feta or yogurt if you like a creamy contrast.

Step 7

Warm the cooked rice in a small pan with a drizzle of olive oil. Stir in the lemon juice and a pinch of salt so the rice becomes lightly lemony. If you have a fresh lemon, add a little zest