Grilled Shrimp Recipe With Harissa Marinade Food
GRILLED SHRIMP RECIPE WITH HARISSA MARINADE
Get your grills ready for this grilled shrimp recipe of large succulent shrimp that have been marinated in flavorful harissa, then grilled to perfection. They're super tender and huge on flavor.
Provided by Mike Hultquist
Categories Main Course
Time 15m
Number Of Ingredients 4
Steps:
- Pat the shrimp dry and set them into a plastic bag or a large bowl.
- Whisk together the harissa, lemon juice and salt and pepper. Pour it into the bag or bowl with the shrimp.
- Rub the shrimp down with the harissa marinade.
- Cover and set the shrimp into the refrigerator for at least 2 hours.
- Fire up the grill to medium heat and lightly oil the grates. Grill the shrimp for about 4-5 minutes per side, until they are cooked through. They should measure 145 degrees F internally.
- Serve
Nutrition Facts : Calories 45 kcal, Carbohydrate 1 g, Protein 7 g, Cholesterol 70 mg, Sodium 393 mg, ServingSize 1 serving
CRISPY GRILLED HARISSA SHRIMP GREEK SALAD
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 9h40m
Yield 4 servings
Number Of Ingredients 23
Steps:
- For the shrimp: Combine the harissa powder, turbinado sugar, baking soda, granulated garlic, salt and pepper in a medium bowl. Toss the shrimp with the dry spices. Skewer and place on a rack in the fridge for 1 hour.
- Preheat the grill to medium-high heat. Oil the grill grates and grill the shrimp until charred and crispy, 2 to 3 minutes a side.
- For the sweet Greek dressing: Whisk together the vinegar, honey, mustard, oregano, garlic, salt and pepper in a bowl. Slowly stream in the oil to emulsify. Adjust the seasoning if necessary.
- For the salad: Arrange the lettuce, olives, cucumbers, tomatoes and Pickled Red Onions on a platter, then drizzle with the sweet Greek dressing and top with the grilled shrimp skewers. Serve.
- Simmer the vinegar, salt, sugar and 1/2 cup water in a medium pot until dissolved. Add the onions and turn off the heat. Let sit until cool. Transfer to resealable container, then place in the refrigerator overnight.
FANTASTIC MARINADE FOR GRILLED SHRIMP
To say this marinade is fantastic is an under statement --- the amounts listed enough for up to 4 pounds of shrimp and this also works well with lobster tails too --- if you are threading the shrimp on wooden skewers make certain to soak them for a minimum of 30 minutes in cold water before using, do not marinade the shrimp for more than 1 hour or the vinegar will start "cook" the shrimp, the hot sauce is only optional add in for extra heat.
Provided by Kittencalrecipezazz
Categories Savory
Time 1h
Yield 4 pounds shrimp
Number Of Ingredients 10
Steps:
- In a large bowl whisk together all ingredients (except garlic) until well blended, adjusting the seasoned salt, cayenne and hot sauce to taste.
- Add in the garlic pieces.
- Add in the uncooked shrimp to the bowl and toss to coat with the marinade.
- Cover and refrigerate NO MORE than 1 hour.
- Remove the shrimp and discard marinade.
- Grill over medium heat until no longer pink (cooking time will vary depending on the size of the shrimp).
Nutrition Facts : Calories 696, Fat 45.2, SaturatedFat 6.1, Cholesterol 571.5, Sodium 2730.8, Carbohydrate 7.1, Fiber 0.7, Sugar 1.4, Protein 62.4
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PEEL-AND-EAT GRILLED SHRIMP WITH HARISSA RECIPE - FOOD
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5/5 Total Time 1 hr 15 mins
- In a large bowl, toss the shrimp with the lime juice and 1/4 cup of the olive oil. Cover and refrigerate for 1 hour.
- Meanwhile, in a small skillet, toast the caraway, coriander and cumin seeds over moderate heat until fragrant, about 2 to 4 minutes. Transfer to a spice grinder and let cool, then add the crushed red pepper and grind into a powder. In a large bowl, whisk the ground spices with the remaining 1/4 cup of olive oil, the paprika, garlic and 1/4 cup of water. Season the harissa with salt.
- Light a grill. Season the shrimp lightly with salt and grill over high heat, turning, until lightly charred and just cooked through, about 4 minutes. Add the shrimp to the harissa and toss to coat. Transfer the shrimp to a platter and serve with lime wedges.
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- Harissa paste, a spicy North African chile paste, is available at Middle Eastern markets and some specialty foods stores, and from online sources.
- Prepare grill for medium-high heat. Combine shrimp, harissa, and oil in a medium bowl; season with salt and toss to coat.
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