Harissa Shrimp and Bulgur Bowls with Creamy Lemon Sauce

These vibrant bowls bring together tender shrimp, roasted harissa carrots and a medley of zucchini and tomatoes, all served over fluffy bulgur wheat. Two sauces-a zesty chermoula and a creamy lemon sauce-add layers of flavor that make every bite exciting.

With sweet dried apricots and crunchy pistachios for texture, this dish is as satisfying as it is colorful. It’s a complete meal that feels special enough for a weekend dinner but comes together in under an hour.

Log in to save recipes and build weekly shopping lists.

Ingredients

2 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

0.5 ounce PistachiosView ingredient guideLike ingredientDislike ingredient

0.5 unit LemonView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

1 ounce Dried ApricotsView ingredient guideLike ingredientDislike ingredient

0.08 tablespoon Harissa PowderView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

9 ounce CarrotView ingredient guideLike ingredientDislike ingredient

0.5 cup Bulgur WheatView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Tunisian Spice BlendView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with foil or parchment. Trim, peel and cut carrots into thin sticks (about 3 inches long and ⅓ inch thick). Toss with a drizzle of oil, ¼ teaspoon harissa powder, salt and pepper. Spread in a single layer and roast on the top rack until browned and tender, 15-20 minutes, tossing halfway.
2. Meanwhile, in a small pot, combine bulgur, stock concentrates, half the garlic powder, 1 cup water (2 cups for 4 servings) and a pinch of salt and pepper. Bring to a boil, then reduce heat to low. Cover and simmer until water is absorbed and bulgur is tender, 12-15 minutes. Keep covered off heat until ready to serve.
3. While bulgur cooks, finely chop cilantro. Zest and quarter the lemon. Trim and quarter zucchini lengthwise, then cut crosswise into ½-inch pieces. Dice tomato. Roughly chop pistachios.
4. In a small bowl, mix cilantro, 1½ tablespoons olive oil, a squeeze of lemon juice, chili flakes to taste and remaining garlic powder. Season with salt and pepper. In another small bowl, combine sour cream and a big pinch of lemon zest. Add water 1 teaspoon at a time until drizzling consistency. Season with salt and pepper.
5. Heat a drizzle of oil in a large nonstick pan over medium-high heat. Add zucchini and cook, stirring, until lightly browned, 4-6 minutes. Add tomatoes, half the Tunisian spice blend and a pinch of salt. Cook until tomatoes are slightly charred, 2-3 minutes. Season with salt and pepper. Remove from heat.
6. Drain any excess water from bulgur if needed; fluff with a fork. Stir in dried apricots and 1 tablespoon butter until melted. Season with salt and pepper. Divide bulgur among bowls. Top with roasted carrots, zucchini-tomato mixture and shrimp (if using; add shrimp to pan and cook until pink, 2-3 minutes per side, then add to bowls). Sprinkle with pistachios. Drizzle with chermoula and lemon sauce. Sprinkle with remaining chili flakes if desired. Serve with lemon wedges.

Recipe Tips

FAQ

Can I use a different grain instead of bulgur?

Yes, you can substitute bulgur with quinoa, couscous or farro. Adjust cooking time and liquid according to the grain’s package instructions.

What if I don't have harissa powder?

You can substitute with a mix of smoked paprika, cayenne and a pinch of cumin. Alternatively, use harissa paste (reduce liquid elsewhere).

Can I make this dish vegetarian?

Absolutely! Omit the shrimp and add chickpeas or extra vegetables like bell peppers or eggplant for a hearty vegetarian bowl.