Serves 6
95 min
Grilled Harissa Shrimp Skewers with Basil Oil and Cilantro
Recipe GLPR01f470baf3ac7d
Succulent grilled shrimp threaded on skewers and marinated in mild harissa, then finished with a vibrant basil-infused olive oil and fresh cilantro. This elegant dish is naturally gluten-free, dairy-free, and packed with Mediterranean and North African flavors—perfect for a quick weeknight dinner or impressive entertaining.
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Ingredients
1 lb raw shrimp, shelled and deveined
1/4 cup mild harissa
Salt to taste
Freshly ground black pepper to taste
1 cup extra virgin olive oil
1 1/2 ounces fresh basil leaves
Fresh cilantro leaves for garnish
2-3 tablespoons additional mild harissa for basting
Cooking oil spray for the grill pan
Directions
Place the cleaned and deveined shrimp in a medium bowl and add 1/4 cup mild harissa. Toss gently to coat all shrimp evenly. Cover the bowl with plastic wrap and refrigerate for 1 to 2 hours to allow the flavors to infuse. About 20 to 30 minutes before grilling, remove the shrimp from the refrigerator and allow them to come to room temperature.
While the shrimp are marinating, prepare the basil oil. Combine the olive oil, fresh basil leaves, and a pinch of salt in a blender. Blend until the mixture is completely smooth and the basil is fully incorporated into the oil.
Transfer the basil oil to a small airtight container and store in the refrigerator until ready to use. (The basil oil can be prepared up to 2 weeks in advance and refrigerated.)
If using wooden skewers, soak them in water for at least 20 minutes. Thread 3 to 4 marinated shrimp onto each skewer, piercing each shrimp through the neck area and once near the tail for secure placement.
Lightly season the threaded shrimp skewers with salt and black pepper. Place 2 to 3 tablespoons of additional mild harissa in a small bowl for basting during grilling (use fresh harissa, not the marinade).
Heat a large nonstick grill pan (10 to 12 inches) over medium-high heat and lightly spray with cooking oil. Arrange the shrimp skewers in the grill pan in a single layer, without crowding.
Grill the shrimp for 2 to 3 minutes on the first side. Flip the skewers and brush with additional harissa. Continue grilling for another 2 to 3 minutes on the second side, basting as needed, until the shrimp are opaque throughout and cooked through (shrimp are safely cooked when they reach an internal temperature of 145°F).
Transfer the cooked shrimp skewers to a serving platter. Drizzle generously with the chilled basil oil and garnish with fresh cilantro leaves. Serve immediately.
