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Creamy Harissa Butter Shrimp and Veggies

It took us a while to figure out that our Harissa is CRAZY delicious simmered into a creamy sauce with heavy cream or coconut milk. You could gently cook a lot of things in it and find yourself literally licking the plate. That said, this particular recipe features shrimp, corn and spinach, because they work so well together and cook in under 10 minutes.

Chef Tip: We recommend buying the best, frozen shrimp you can. It's less expensive and less likely to have spoilage issues. Do thaw them before cooking by taking them out of the bag, putting them in a bowl in the sink, and running cold water over them. Pat them dry before adding to the pan.


  • Olive oil

  • 2 tbsp butter

  • Salt

  • About 3 lbs. shrimp, peeled and deveined

  • Haven’s Kitchen Zippy Chili Harissa

  • ½ cup heavy cream

  • 2 cups fresh or frozen corn (if frozen, no need to defrost)

  • 4 cups fresh baby spinach



In a large skillet over medium heat, add a drizzle of oil and heat until shimmering. Add the butter and melt


Season shrimp with salt, then add shrimp to the pan


Cook, undisturbed until they turn pink, about 2 minutes. Flip and cook until pink on the other side, about 2 minutes more. Remove shrimp from the pan, set aside


Add about ¼ pouch of Harissa and the heavy cream to the pan and bring to a simmer


Add the corn and cook for about 3 minutes. Then add the spinach, stir to combine, and cook for about 2 more minutes, until the spinach is wilted


Add the shrimp back into the pan and simmer for another minute or so, coating everything with the creamy sauce

This recipe is also great with our Red Pepper Romesco and Herby Chimichurri sauce.

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Nutrition (per serving)

  • Calories = 440

  • Total fat = 17g

  • Total carbohydrates = 16g

  • Fiber = 2g

  • Protein = 54g

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