Grilled Shrimp with Harissa

Grilled Shrimp With Harissa

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Dave Mathews


I love shrimp just about any way it can be served. I must say thought that I have gotten over shrimp coctail and to a lesser extent coconut shrimp. In my search for really yummy shrimp recipes I came across this one. I have tweaked it a little but the original thought is still there.
Sorry I have never taken a picture of it.


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10 Min
10 Min


  • 1 1/2
    shrimp large 12/24 size
  • 2 Tbsp
    olive oil, extra virgin
  • 3 Tbsp
    harissa paste
  • 6
    radishes, sliced very thin
  • 1/4 c
    basil leaves fresh
  • 1 1/2 c
    cilantro, fresh
  • ·
  • ·
    kosher salt

How to Make Grilled Shrimp with Harissa


  1. Start by cleaning and deveining the shrimp. Leave a little of the tail on for a handle. This is a finger food after all. When deveining try not to cut too deep. We don't want these butterflied.
  2. Turn on the grill to medium high heat. Mix shrimp, olive oil, harissa and a pinch of salt in a large bowl. Toss to cover everything.
  3. Grill the shrimp for about 2 minutes on each side. Shrimp are done when they go from translucent and spoungy to white and firm. Do not overcook the shrimp. That would be a shame.
  4. Remove the shrimp to a plate and let cool. This is a cold dish. When ready to serve coarsly chop the basil and cilantro. Put the shrimp, cilantro,basil and thinly sliced radishes into a large bowl and toss with a little pepper and another pinch of salt.
  5. If you don't like really hot things reduce the amount of harissa a little, maybe down to 2 tabelspoons. If you don't like radishes this works well with thinly sliced jicama too or if you are feeling really adventerous try blanched and cooled celery root julienned.

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About Grilled Shrimp with Harissa

Course/Dish: Fish
Main Ingredient: Seafood
Regional Style: African

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