Ingredients

• 1/4 teaspoon cayenne pepper
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1 tablespoon olive oil
• 1 pound medium shrimp, peeled and deveined
• 2 tablespoons canola oil, divided
• 1 lemon, 1/2 cut into wafer-thin slices and 1/2 juiced
• 2 zucchini, thinly sliced on the diagonal and halved
• 1 fennel bulb, thinly sliced, plus 1 tablespoon fronds
• 1 cup wax beans
• 1 cup green beans
• 1 cup snap peas, sliced in half on the diagonal
• 1/2 cup fresh or frozen peas
• A few handfuls of pea shoots
• 4 cups cooked rice

Instructions

1. To make harissa, combine cayenne, paprika, chili powder, garlic powder, coriander, cumin, and olive oil in a medium bowl. Add shrimp and toss to coat.
2. Heat 1/2 tablespoon canola oil in a wok or large cast- iron skillet over medium heat. Add lemon slices; cook until golden. Remove slices and set aside.
3. Add remaining canola oil to skillet and increase heat to high. Add shrimp and cook 2 minutes. Add sliced fennel, wax beans, green beans, snap peas, and peas and cook 1 minute. Add pea shoots; cook until just wilted. Stir in lemon slices and juice. Serve over rice; garnish with fennel fronds.