Can I use frozen shrimp?

Yes. Thaw them completely first, then peel and devein if needed and pat dry before marinating so the marinade clings well.

How long should I marinate the shrimp?

At least 1 hour, or up to overnight. If the harissa paste is very bold or salty, keep an eye on the shrimp and avoid marinating much longer than overnight.

Do I need bamboo skewers?

No, but if you use bamboo skewers, soak them in water for 15 minutes before grilling. Metal skewers also work and don’t need soaking.

How do I know when the shrimp are done?

They should be opaque, pink, and lightly charred, with a firm but still tender texture. Shrimp overcook quickly, so remove them as soon as they turn opaque.

Can I make this without a grill?

Yes. You can cook the shrimp in a hot grill pan or skillet over medium-high heat, or broil them briefly on a lined sheet pan, turning once if needed.

What can I serve with these shrimp?

They’re good with rice, couscous, grilled vegetables, salad, or warm flatbread. The marinade’s bold flavors also pair well with simple sides.

Recipes

Harissa Lemon Grilled Shrimp

Name: Harissa Lemon Grilled Shrimp
Yield: 4-6 servings
Ingredients: 2 pounds raw shrimp, peeled and deveiend; (2 tablespoons); (1 tablespoon); 2 cloves fresh garlic, minced; 1 tablespoon olive oil

Spicy harissa and tangy preserved lemons pair together perfectly. This recipe makes a great marinade for chicken or other types of seafood.

Yield: 4-6 servings

Ingredients

2 pounds raw shrimp, peeled and deveiend
2 tablespoons harissa paste
1 tablespoon preserved lemon paste
2 cloves fresh garlic, minced
1 tablespoon olive oil

Preparation Instructions:

Combine ingredients in a large mixing bowl and whisk together.

Toss shrimp in marinade until evenly coated. Let marinade a minimum of 1 hour or overnight.

15 minutes before grilling, soak bamboo skewers in water so they do not burn on the grill.

Use two skewers when making shrimp skewers so they do not flip around making them difficult to flip and turn.

Grill shrimp over medium-high heat, ideally turning one time. Shrimp should be lightly charred and not overcooked.

More About This Recipe

Garnish with freshly chopped mint or cilantro. You can also make a cooling yogurt sauce with minced cucumber, lemon, garlic, and yogurt.

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