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Harissa Shrimp

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Harissa Shrimp is a quick, bold dish featuring juicy shrimp coated with spicy harissa, garlic, cumin, smoked paprika, honey, and fresh lemon. Serve it with couscous, rice, flatbread, vegetables, or a cooling yogurt sauce for an easy North African-inspired meal.

Ingredients

  • 1 1/2 pounds large shrimp, peeled and deveined
  • 2 tablespoons harissa paste
  • 2 tablespoons extra-virgin olive oil
  • 3 garlic cloves, minced
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon honey
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons chopped fresh parsley or cilantro
  • Lemon wedges
  • Cooked couscous or rice, optional
  • Warm flatbread, optional
  • Greek yogurt or yogurt sauce, optional
  • Chopped cucumber and tomatoes, optional

Instructions

  1. Pat the shrimp thoroughly dry with paper towels to remove excess moisture and encourage better browning.
  2. In a large bowl, combine the harissa paste, olive oil, garlic, 1 tablespoon lemon juice, honey, cumin, smoked paprika, salt, and black pepper.
  3. Add the shrimp and gently toss until evenly coated. Let the shrimp marinate for 10–15 minutes while preparing any side dishes.
  4. Heat a large skillet over medium-high heat. Arrange the shrimp in a single layer, working in batches if necessary to avoid overcrowding.
  5. Cook the shrimp for about 2 minutes on the first side, then turn and cook for another 1–2 minutes.
  6. Remove the shrimp from the heat when they are opaque, firm, and cooked through to an internal temperature of 145°F (63°C).
  7. Squeeze the remaining 1 tablespoon fresh lemon juice over the hot shrimp and toss with chopped parsley or cilantro.
  8. Serve immediately with lemon wedges and optional couscous, rice, flatbread, vegetables, or yogurt sauce.

Notes

  • Harissa varies considerably in heat between brands, so adjust the amount according to your preferred spice level.
  • For a milder version, reduce the harissa, add a little extra honey, or serve with Greek yogurt or yogurt sauce.
  • For creamy Harissa Shrimp, briefly simmer heavy cream or coconut milk in the skillet after removing the shrimp, then return the shrimp to the sauce.
  • For shrimp bowls, serve over couscous, quinoa, or rice with cucumber, tomatoes, chickpeas, herbs, and yogurt.
  • For grilling, thread the marinated shrimp onto skewers and grill for a few minutes per side until fully cooked.
  • Add finely grated lemon zest to the marinade for additional citrus flavor.
  • Bell peppers, zucchini, cherry tomatoes, or spinach can be sautéed before the shrimp for a vegetable-packed variation.
  • Thaw frozen shrimp completely and pat them thoroughly dry before marinating.
  • Store cooked shrimp in an airtight container in the refrigerator for up to 3–4 days or freeze for up to 2–3 months.
  • Reheat gently over low heat or in short microwave intervals to avoid making the shrimp tough.

Nutrition

Find it online: https://thefamilycooking.com/harissa-shrimp/