Easy 5-Minute Harissa Shrimp. Robust flavours of Morocco on Wild Pacific Shrimp. A quick topping for a salad or appetizer.
Have you cooked with harissa? It’s not a spice mix that I use often, but when I do, I wonder why I don’t! It’s so easy to make these Harissa Shrimp that I’m almost too embarrassed to include it as a recipe. But they’re so good that I just wanted to share them with you.
Harissa is a North Africa spice mix, popular in Moroccan dishes. It’s often made and sold as a red pepper paste. In this recipe, I just used a harissa spice mix that I had purchased. It’s the same spice mix I use when I make my Harissa Chicken. You can make your own spice mix. While recipes vary widely, it is generally a mix of dried chilis with cumin, coriander, smoked paprika, garlic, sea salt, and caraway. Lots of intense flavour!!
I bought Sidestripe shrimp at our local fish store as they are almost half the price of spot prawns now. While they are slightly less sweet than spot prawns, that didn’t matter at all in this spicy dish.
Simply toss the shrimp in a little olive oil and lemon juice, toss with the spice mix, skewer and grill. Serve with some extra lemon slices. I really like combining shrimp with grapefruit as I did in this Shrimp Salad with Grapefruit and Mint. These harissa shrimp are great on a salad with a few grapefruit sections and some cool, crispy cucumbers. Hot and spicy, cool and mild!
Easy 5-Minute Harissa Shrimp
- 1 tbsp lemon juice
- 1 tbsp extra-virgin olive oil
- 1 dozen fresh or thawed large wild-caught prawns or shrimp
- 1 tbsp harissa spice mix
- Shell and devein prawns or shrimp, but leave the tails intact.
- Toss with lemon juice and olive oil first, then toss with harissa spice mix.
- Grill over high heat for 2 minutes on each side or until just cooked through.
- Serve as an appetizer or as a salad with cucumbers, grapefruit and some fresh mint.