Best Grilled Harissa Shrimp Recipes

Crispy Grilled Harissa Shrimp Greek Salad image

Provided by Jeff Mauro, host of Sandwich King

Time 9h40m

Yield 4 servings

Number Of Ingredients 23

1 tablespoon harissa powder
1 teaspoon turbinado sugar
1/2 teaspoon baking powder
1/4 teaspoon granulated garlic
Kosher salt and freshly ground black pepper
1 pound 16/20 tail-on shrimp, peeled and deveined
Oil, for the grill grates
1/2 cup red wine vinegar
2 tablespoons honey
1 tablespoon Dijon mustard
1 teaspoon dried oregano
1 clove garlic, minced or zested through a microplane
Kosher salt and freshly ground black pepper
1/2 cup olive oil
2 hearts of romaine lettuce, halved
1 cup Kalamata olives, pitted and chopped
1 small English cucumber, diced
1 1/2 cups grape tomatoes, halved
Pickled Red Onions, recipe follows
1 cup red wine vinegar
2 tablespoons kosher salt
2 tablespoons granulated sugar
1 medium red onion, sliced 1/4-inch-thick

Steps:

For the shrimp: Combine the harissa powder, turbinado sugar, baking soda, granulated garlic, salt and pepper in a medium bowl. Toss the shrimp with the dry spices. Skewer and place on a rack in the fridge for 1 hour.
Preheat the grill to medium-high heat. Oil the grill grates and grill the shrimp until charred and crispy, 2 to 3 minutes a side.
For the sweet Greek dressing: Whisk together the vinegar, honey, mustard, oregano, garlic, salt and pepper in a bowl. Slowly stream in the oil to emulsify. Adjust the seasoning if necessary.
For the salad: Arrange the lettuce, olives, cucumbers, tomatoes and Pickled Red Onions on a platter, then drizzle with the sweet Greek dressing and top with the grilled shrimp skewers. Serve.
Simmer the vinegar, salt, sugar and 1/2 cup water in a medium pot until dissolved. Add the onions and turn off the heat. Let sit until cool. Transfer to resealable container, then place in the refrigerator overnight.

Grilled Harissa Shrimp image

Provided by Rebecca Jurkevich

Yield Makes 8 servings

Number Of Ingredients 9

1 1/2 pounds large shrimp, peeled, tails intact, deveined
2-3 tablespoons harissa paste
2 tablespoons olive oil
Kosher salt
4 radishes, trimmed, thinly sliced
1/2 cup fresh basil leaves
1/2 cup fresh cilantro leaves
Freshly ground black pepper
Ingredient info: Harissa paste, a spicy North African chile paste, is available at Middle Eastern markets and some specialty foods stores, and from online sources.

Steps:

Prepare grill for medium-high heat. Combine shrimp, harissa, and oil in a medium bowl; season with salt and toss to coat.
Grill shrimp until cooked through, about 2 minutes per side. Transfer to a plate and let cool.
Toss shrimp, radishes, basil, and cilantro in another medium bowl; season with salt and pepper.
DO AHEAD: Shrimp can be grilled 2 hours ahead. Cover and chill.

Grilled Harissa Shrimp image

Number Of Ingredients 6

1.5 pounds Deveined large shrimp peeled
3 tablespoons harissa paste
2 tablespoon olive oil
4 piece radishes thinly sliced
1/2 cup basil leaves
1/2 cup cilantro

Steps:

combine Shrimp oil and harissa in bowl and toss with salt. Grill about 2 minutes per side and toss with radishes, basil, and cilantro and season with salt and pepper and serve with couscous.