Grilled harissa shrimp, brined and marinated shrimp grilled to perfection ~ succulent and smoky with a spicy kick. Perfect for summer grilling season.
Grilling season is one of our favorite times to cook, and while we often fire up steaks, chicken and vegetables, shrimp is an easy, delicious change of pace. This grilled harissa shrimp is simple to prepare and bursting with flavor from a quick harissa marinade.
Why this grilled harissa shrimp recipe works
The key is a quick brine followed by a short marinate in harissa. Brining the shrimp for 30 minutes in a salt-and-sugar solution keeps them moist and tender. Shrimp cook very quickly and can easily become firm or rubbery when overcooked; the brine gives you a bit more forgiveness and helps maintain a satisfying, firm-but-juicy texture.
After brining, the harissa marinade adds a smoky, garlicky heat that complements the natural sweetness of the shrimp. A hot grill gives them a slight char and a deep, savory flavor in just a few minutes.
What is harissa?
Harissa is a North African chili paste known for its bold, garlicky heat. Ingredients vary by recipe but typically include chilies blended with garlic, olive oil and warm spices such as caraway, cumin and coriander. It’s available in tubes or jars—check the spice aisle or a specialty market that carries Middle Eastern or North African foods.
Substitutes for harissa
If you don’t have harissa, you can substitute other chili-based pastes or sauces. Options include berbere paste, peri-peri sauce, sriracha or sambal oelek. Each will alter the heat level and flavor slightly, so adjust quantities to suit your taste. Harissa offers balanced heat with a lot of aromatic depth, but these alternatives will still produce a tasty result.
How to make grilled harissa shrimp
Follow these straightforward steps for best results:
- Brine the shrimp for 30 minutes in a mixture of salt, sugar and water.
- Pat the shrimp dry, then toss them in the harissa mixture and let them marinate for about 15 minutes.
- Thread the shrimp onto wooden skewers that have been soaked in water to prevent burning.
- Grill the shrimp over a hot grill about 2 minutes per side, just until cooked through.
The result is shrimp with a smoky grill flavor and a pleasant kick from the harissa—never rubbery thanks to the brine. Serve these skewers as an appetizer or as the main course alongside a crisp summer salad or grilled vegetables. Simple, quick and ideal for warm-weather meals. Enjoy ~ Kelly🍴🐦
You might also enjoy these summer grilling recipes:
- Grilled Shrimp with Chimichurri Sauce
- Grilled Flank Steak
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Grilled Harissa Shrimp
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Ingredients
- 1 pound large shrimp, shelled, deveined and tails removed (about 24 large shrimp)
- ¼ cup kosher salt
- ½ cup sugar
- 2 quarts (8 cups) water
- 2 tablespoons harissa paste
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon cumin
Instructions
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Soak wooden skewers in water and set aside.
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Prepare the brine: in a large bowl combine the salt, sugar and water, stirring until dissolved. Add the shrimp and let brine at room temperature for 30 minutes.
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Meanwhile make the harissa marinade: in a large bowl combine harissa paste, olive oil, kosher salt, black pepper and cumin. Remove the shrimp from the brine, pat dry and toss with the harissa mixture. Let sit for 15 minutes.
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Heat the grill to medium-high. Thread about six shrimp onto each skewer and grill about 2 minutes per side, until just cooked through. Remove from skewers and serve immediately.
Recipe Notes
Harissa provides a flavorful heat rather than overpowering spice, but pick a substitute to match your preferred level of heat.
Nutrition
Carbohydrates: 27g
Protein: 23g
Fat: 8g