Harissa Grilled Shrimp

The Spice & Tea Exchange
Servings

26 to 30 shrimp

This quick dish starts with an easy homemade harissa paste. Bold and spicy, the North African condiment can be adjusted to taste. Easily elevate this appetizer or entrée to another level with a drizzle of Basil Extra Virgin Olive Oil for a fresh, flavorful finish. Serve the smoky, succulent shrimp with rice, flatbread, salad, or as a fiery twist on a shrimp po’boy.

Harissa Grilled Shrimp

Ingredients

    blank

    • 5 tsp Harissa Seasoning
    • 2 Tbsp olive oil
    • 1 Tbsp Sweet Onion Sugar
    • 1 Tbsp lemon juice
    • ½ tsp Sweet ‘n Sour Chili Sea Salt

    blank

    • 1 lb large peeled and deveined shrimp (tails optional)
    • 2 to 3 Tbsp Basil Extra Virgin Olive Oil, optional
    • Special Equipment: skewers

    blank

    • Harissa Grilled Shrimp (Kit)

    Directions

    1. If using wooden or bamboo skewers, soak in water; set aside.
    2. Prepare Harissa Paste. Using a coffee grinder or mortar and pestle, grind Harissa Seasoning enough to break down any whole spices. Transfer to a large mixing bowl and stir in remaining ingredients until combined.

    3. Prepare Shrimp. Pat shrimp dry with paper towels, then add to the mixing bowl; toss to coat. Let sit for 15 minutes.

    4. Heat grill to medium-high. Thread the shrimp on the skewers, making sure to pierce through the thick end of the tail. Leave ½-inch of space at the top of the skewer and about 2 inches at the bottom so there is room to handle them. Grill the shrimp until lightly charred and cooked through, about 2 minutes per side. Remove from heat and serve immediately. Drizzle with Basil Extra Virgin Olive Oil, if desired.
    Back to blog