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A bowl with harissa shrimp served on Moroccan couscous, with creamy cucumber salad and pickled red onion.

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Easy Harissa Shrimp

Recipe by Veronika Sykorova

These Harissa Shrimp are packed with flavor; they're a little spicy and ready in just 20 minutes! It's a delicious, easy dinner or lunch for any time of the year! I served the shrimp with simple couscous and Tzatziki-inspired cucumber salad.

  • Total Time23 minutes
  • Yield2-3 1x
  • DietPescatarian

Ingredients

Units Scale
  • 1 lb raw shrimp, peeled and deveined (I use 26-30 pieces per pound)
  • 1 tbsp avocado oil
  • 2 tbsp harissa paste (I used this Belazu rose harissa)
  • 2-3 cloves garlic, minced or grated
  • 1/2 lemon, zested and juiced
  • 1/4 tsp fine sea salt
  • 1 tbsp unsalted butter
  • 2 tbsp water
  • 2 tbsp finely chopped fresh parsley (plus more for serving)
  • For serving: Moroccan couscous, Tzatziki Cucumber Salad, and Quick Pickled Red Onion

Instructions

  1. Pat your shrimp dry with a paper towel and place them in a medium bowl.
  2. Add avocado oil, harissa paste, minced or grated garlic, lemon zest, fresh lemon juice, and fine sea salt.
  3. Toss to coat evenly and marinate for 10 minutes or for up to 30 minutes in the fridge.
  4. Heat a large pan over medium-high heat.
  5. Add the shrimp to the pan, including all the marinade. Spread them out so they’re not overlapping.
  6. Cook the shrimp for 2 minutes on one side, flip, and cook for another 2-3 minutes.
  7. Add the butter and allow it to melt as the shrimp continue to cook for 1 more minute.
  8. Add a splash of water (2-3 tbsp). Use a rubber spatula to scrape all the flavor stuck to the bottom. The butter, together with the water, should create a luscious sauce. Toss the shrimp with it gently.
  9. Add chopped fresh parsley and toss again. Take the pan off the heat and serve over couscous or rice with a side salad.

Notes

Shrimp tails: I leave the tails on because they add more flavor and make for a prettier presentation, but you can take them off before cooking if you prefer.

Serving: You can serve the shrimp over couscous, rice, quinoa, or any other grain like this Herb and Garlic Rice. Add them to salads, wraps, or anything else! I served these with plain Moroccan couscous and my Tzatziki Cucumber Salad, but it would also be great with salsa on the side like this Tomato and Onion Salad or this Greek Beet Salad with Yogurt.

Storing: Store any leftovers in an airtight container in the fridge for 1-2 days.

  • Prep Time: 15 mins
  • Cook Time: 8 mins
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: North African

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Find it online: https://thehealthfulideas.com/easy-harissa-shrimp/