IF THERE WAS ever a guy who legitimately didn’t have time for fitness, it’s Charbel Hayek.
He’s the chef of Ladyhawk, a modern Eastern Mediterranean spot in West Hollywood, plus three other L.A.-area restaurants and one in Miami, and he’s also opening two new eateries in 2026. Yet Hayek, 28, says he’s never gained more than a few pounds since graduating from culinary school in France at 18.
That’s because whatever’s going on in his life, eating well and working out are constants. In fact, on top of hitting the gym two or three days a week, running, and swimming, he’s recently started boxing too.
“Right now, my biggest fitness goal is consistency—showing up every day and making choices that keep me feeling strong and energized,” he says. That also means regularly eating high-protein meals that don’t weigh him down, like this spin on shrimp tacos.
These come together quickly if you make the harissa ahead of time. Which you should totally do—and double the recipe (set half aside) while you’re at it, because that stuff is gooood.
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- 3
Fresno peppers
- 1
red bell pepper
- 1 tsp.
coriander seeds
- 1 tsp.
cumin seeds
- 3
garlic cloves
- 1 Tbsp.
olive oil, plus 2 Tbsp
- 1 lb.
large shrimp, peeled
- 1 c.
corn kernels (fresh, or frozen and thawed)
- 2 tsp.
lemon juice
-
Romaine lettuce leaves
- 1
avocado, sliced
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1. Preheat your oven to 400°F. On a rimmed baking sheet, add the peppers and roast till tender and blackened in some places, about 20 minutes. Remove from the oven, allow to cool, then stem, peel, deseed, and roughly chop.
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2. In a small pan over medium heat, toast the coriander and cumin seeds until aromatic, about 2 minutes. Immediately transfer to a blender or food processor with the roasted peppers, garlic, 1 Tbsp olive oil, and 2 tsp salt. Blend till smooth; transfer to a large bowl.
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3. In a large pan over medium-high, heat 1 Tbsp olive oil. Sear the shrimp, 1 minute a side. Transfer to the large bowl with the pepper sauce and toss. In the same pan, heat another 1 Tbsp olive oil and add the corn. Sauté till heated through, 3 to 4 minutes. Season with ½ tsp salt and the lemon juice. Transfer to a medium bowl.
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4. To serve, spoon some shrimp into a lettuce leaf; top with the corn and a few avocado slices.
Nutrition per serving: 572 calories, 37 g protein, 34 g carbs (11 g fiber), 34 g fat
Food styling by Rebecca Jurkevich. Prop styling by JJ Chan.
Paul Kita is a Deputy Editor at Men’s Health, where he has covered food, cooking, nutrition, supplements, grooming, tech, travel, and fatherhood at the brand for more than 15 years. He is also the author of two Men’s Health cookbooks, Guy Gourmet and A Man, A Pan, A Plan, and the winner of a James Beard Award.