Coconut Shrimp with Harissa Spiced Vegetables

Menu Part


8 Each Coconut Round Shrimp 16/20 ct. (Item# 057456)
1 1/4 Cup Couscous
1/2 Cup Chicken/Seafood Stock
1 Tablespoons Butter
1 Cup Coconut Milk
1/4 Cup Cilantro, Chopped
1/2 Cup Yellow Onion, Rough Chop
1/4 Cup Dried Currants
Harissa Carrots-
1 Pound Carrots, Peeled And Trimmed
4 Tablespoon Butter
2 Tablespoon Harissa
1 Teaspoon Maple Syrup
2 Each Garlic Cloves, Grated
1 Each Lemon, Juiced


  1. Cook shrimp to package instructions in 350°F oil until 165°F internal temperature.
  2. Couscous: Saute Yellow onion in 1 teaspoon of olive oil, cook until translucent.
  3. Bring water and coconut milk to a boil.
  4. In a mixing bowl, place couscous, butter and salt and pepper, pour the boiling liquid over and mix well, let sit for 10 minutes.
  5. Harissa Carrots: Preheat oven to 450°F.
  6. Whisk garlic, oil, maple syrup, and harissa in a small bowl; season garlic mixture with salt and pepper.
  7. Toss carrots and lemon with garlic mixture in a large roasting pan to coat; season with salt and pepper.
  8. Roast, tossing occasionally, until carrots are tender and lemons are caramelized, 35-40 minutes.

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