Grilled Harissa Shrimp

Name: Grilled Harissa Shrimp
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 3 to 4 servings
Ingredients: 1/4 cup harissa paste; 2 tablespoons honey; 1 tablespoon lemon juice, plus lemon wedges for serving; 1 tablespoon olive oil; Kosher salt; 1 pound large peeled and deveined shrimp; Bamboo skewers; 1 pint cherry or grape tomatoes (optional)

By Yossy Arefi

Updated Oct. 11, 2023

Grilled Harissa Shrimp — Joel Goldberg for The New York Times. Food Stylist: Hadas Smirnoff.

Total Time: 15 minutes
Prep Time: 5 minutes
Cook Time: 10 minutes
Rating: 4(196)
Comments: Read comments

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

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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

196 user ratings

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Comments

ndchef1 year ago

Always good to remind people to soak the bamboo skewers before using so they don't burn up!

Leslie1 year ago

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.

Mary Young1 year ago

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.

Michele from Minneapolis3 weeks ago

The Asian market where I shop does not have harissa, obviously, but no cherry tomatoes either. So I subbed red pearl onions and Thai chili garlic sauce. The onions are still a little crunchy which we really liked. This was a delicious, spicy dish.

Jimmi1 month ago

I gave up on bamboo skewers years ago when, despite soaking for hours, guests still ended up with splinters. I’ve gone to stainless steel, no prep, easy clean up.

Meg8 months ago

can I saucepan cook my marinade after skewering the shrimp to use as a dipping sauce? Is that safe? I think it, can't find confirmation though - thank you in advance!

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