Grilled Shrimp with Green Harissa
Recipe GLPR503d79154e5cd6
Succulent large shrimp grilled to perfection and coated in a vibrant, herbaceous green harissa made with fresh cilantro, spinach, garlic, and serrano chile. This bright North African-inspired paste is finished with warm spices, lime juice, and olive oil for a dish that's both elegant and bursting with fresh flavor.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
2 cups cilantro, coarsely chopped (leaves and stems)
1½ cups baby spinach, tightly packed
2 garlic cloves, chopped
1 serrano chile, coarsely chopped
¼ cup extra-virgin olive oil
½ teaspoon ground cumin
½ teaspoon ground coriander
½ lime fresh lime juice
kosher salt, to taste
1 pound large shrimp, shelled, deveined, tails left on
Directions
Combine cilantro, spinach, chopped garlic, and serrano chile in a food processor. Pulse until roughly combined but still chunky.
Add the extra-virgin olive oil, ground cumin, and ground coriander to the processor. Pulse a few more times until the harissa reaches a coarse paste consistency with some texture.
Stir in the fresh lime juice and season the harissa with kosher salt to taste. Set aside.
Pat the shrimp dry with paper towels and season lightly with kosher salt.
Preheat your grill to medium-high heat. Oil the grate to prevent sticking.
Place shrimp directly on the hot grill and cook for 2 to 3 minutes per side until they turn opaque and reach an internal temperature of 145°F. Do not overcook.
Transfer the grilled shrimp to a serving platter and spoon or brush the green harissa generously over them. Serve immediately while warm.
