Grilled Shrimp with Harissa

Grilled Shrimp With Harissa Recipe

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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


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1 1/2
shrimp large 12/24 size
2 Tbsp
olive oil, extra virgin
3 Tbsp
harissa paste
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


  • 1Start 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.
  • 2Turn 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.
  • 3Grill 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.
  • 4Remove 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.
  • 5If 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
Hashtags: #easy, #shrimp, #quick, #harissa

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