Grilled Harissa Shrimp
Harissa paste, a fiery North African condiment, combines red chiles, garlic, and a variety of spices, including cumin and coriander, to create a bold, flavorful marinade. Paired with honey and lemon juice, this marinade imparts a perfect balance of heat, sweetness, and citrus to the shrimp. The result is a simple yet vibrant dish that is ideal for grilling.
Ingredients
- 1 pound large peeled and deveined shrimp
- ΒΌ cup harissa paste
- 2 tablespoons honey
- 1 tablespoon olive oil
- 1 tablespoon lemon juice plus additional lemon wedges for serving
- Kosher salt
- Bamboo skewers
- 1 pint cherry or grape tomatoes optional
Instructions
- Preparation
- Marinate the Shrimp
- In a large mixing bowl, combine the harissa paste, honey, lemon juice, olive oil, and a pinch of kosher salt. Add the shrimp to the bowl, tossing them to ensure they are fully coated with the marinade. Allow the shrimp to marinate for about 15-20 minutes as you prepare the grill. If grilling indoors, make sure the area is well-ventilated, as grilling may produce smoke.
- Skewer the Shrimp
- Thread the shrimp onto bamboo skewers, carefully inserting the skewer through the thickest part of the shrimp and the tail. Optionally, alternate the shrimp with cherry or grape tomatoes for added flavor and color.
- Grill the Shrimp
- Preheat the grill to medium-high heat. Grill the shrimp for approximately 3 minutes per side, or until they are lightly charred and fully cooked through. Serve the grilled shrimp with lemon wedges on the side for squeezing over the top.
- This straightforward recipe results in a dish that showcases the bold, aromatic qualities of harissa while maintaining the freshness of the shrimp. Whether served as an appetizer or a main course, the grilled shrimp offer a delightful balance of flavors.