By Yossy Arefi
Updated Oct. 11, 2023
- Total Time
- 15 minutes
- Prep Time
- 5 minutes
- Cook Time
- 10 minutes
- Rating
- 4(93)
- Notes
- Read community notes
Harissa paste is a spicy North African condiment that is typically made from some combination of red chiles or peppers, garlic and a slew of fragrant spices, often including coriander and cumin. Here the paste is used alongside a bit of honey and lemon as a quick marinade for grilled shrimp. Prepared harissa varies quite a bit from brand to brand in its heat level, but this dish is meant to be punchy and spicy. Serve the grilled shrimp with rice or flatbread, or on top of a crunchy salad, and you’ll have an easy dinner sorted. Make sure that your grilling area is very well ventilated, as the paste will get quite smoky once it hits the hot grates.
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Ingredients
Yield:3 to 4 servings
- ¼cup harissa paste
- 2tablespoons honey
- 1tablespoon lemon juice, plus lemon wedges for serving
- 1tablespoon olive oil
- Kosher salt
- 1pound large peeled and deveined shrimp
- Bamboo skewers
- 1pint cherry or grape tomatoes (optional)
Ingredient Substitution Guide
Preparation
Step
1
In a large bowl, combine the harissa, honey, lemon juice, olive oil and a sprinkle of salt. Add the shrimp and toss to coat. Let the shrimp marinate while you heat the grill (or grill pan) to medium-high. (If grilling indoors, you may want to open windows and make sure your space is very well ventilated, as the grilled shrimp might get quite smoky.)
Step
2
Thread the shrimp on bamboo skewers while making sure to poke the skewer through the thick end and the tail. Alternate with tomatoes, if using.
Step
3
Grill the shrimp until lightly charred and cooked through, about 3 minutes per side. Serve the shrimp with lemon wedges for squeezing over the top.
Ratings
4
out of 5
93
user ratings
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Cooking Notes
ndchef
Always good to remind people to soak the bamboo skewers before using so they don't burn up!
Mary Young
Take this up a notch by adding a tiny bit of Mayo and a tiny pinch of baking soda to the marinade. Works every time.
Dr Loony
At the last minute discovered we were out of harissa (no!) so subbed gochugang paste and extra salt. Still very delicious!
ally
Made these in a pinch on the stove with great results. Used over a broccoli slaw salad with edamame and sweet potatoes for quick lunches this week. Plan to make again.
KPC
Used this as a basis for a variation of my usual sauteed shrimp with piri piri chilies and onions . Added the harissa and honey at the end to coat with a splash of cheap balsamic instead of lemon. Cilantro to garnish. Served with couscous and baked delicata squash rings. Memorable.
Leslie
Oven hack: preheat the oven to 450 with a skillet inside. Put shrimp and marinade into skillet. Roast 2-3 minutes then turn the oven off and leave another few minutes (so it spits less when you take it out.). I sliced the cherry tomatoes in half and mixed them into the marinade. They soften and cook in the oven into a bit of a sauce. I served over rice. I was short honey; next time I’ll add more.
Mark B
I cooked these on my gas grill outdoors with excellent results. We served them atop a salad, they were pretty spicy, which we like. I think that they would be great served as an appetizer, too. I use a French harissa I purchase on line (in a yellow tube / red cap) which is consistently very good.
Dr Loony
At the last minute discovered we were out of harissa (no!) so subbed gochugang paste and extra salt. Still very delicious!
Mr Brown
Substitute tomatoes for pineapple and a slice of Serrano/Jalapeños
ndchef
Always good to remind people to soak the bamboo skewers before using so they don't burn up!
Mary Young
Take this up a notch by adding a tiny bit of Mayo and a tiny pinch of baking soda to the marinade. Works every time.
Allison
A question- I have dry harissa spice (from that company with the green cap jars). How would that be used?
Nancy Zerbe
That's a good question, as that's what's in my pantry too. I thought perhaps make a paste with some olive oil in a couple tablespoons of the ground harissa. If too spicy, tone down with a touch of honey mixed in.
Lamba
Any input on doing these in the oven? No grill
Brie
I think they'd work fine in the oven or even pan fried but they won't have the added smokiness a grill would give.
Emmy
You could broil them. Shrimp only take a few minutes under the broiler and you don't even have to turn them over.
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