Grilled Shrimp Skewers with Harissa and Lemon

These grilled shrimp skewers are brushed with a spicy lemon-harissa marinade made with garlic, fresh parsley, chili powder, and olive oil. They cook over high heat in just a few minutes, so you get juicy shrimp with lightly charred edges and a ton of flavor without doing very much work.

This is exactly the kind of dinner I want when it’s hot outside. The marinade comes together in one bowl, the shrimp cook quickly, and the grill does most of the work. Serve them with rice, grilled vegetables, or a big salad and dinner is done.

The harissa gives the shrimp some heat without taking over the entire recipe. Add more if you want properly spicy shrimp skewers, or use a little less if you want to keep them mild. You know your spice tolerance better than I do.

Jump to:

• Why You’ll Love These Grilled Shrimp Skewers
• What Is Harissa?
• Grilled Shrimp Skewers Ingredients
• How to Make Grilled Shrimp Skewers
• Top Tip
• Substitutions
• Grilled Shrimp Skewer Variations
• What to Serve with Grilled Shrimp Skewers
• Make Ahead
• How to Store Harissa Shrimp
• Frequently Asked Questions About Grilled Shrimp Skewers
• Grilled Shrimp Skewers with Harissa and Lemon Recipe

Why You’ll Love These Grilled Shrimp Skewers

• They cook really quickly: Large shrimp only need about two to three minutes per side over high heat.
• The marinade has so much flavor: Garlic, lemon, parsley, chili powder, and harissa make a bright, spicy paste that clings to the shrimp instead of dripping straight through the grill.
• They’re easy to serve: Eat them directly from the skewers, slide them over rice, add them to a salad, or tuck them into warm tortillas.
• You can control the heat: Harissa brands vary quite a bit. Start with one tablespoon and add more if you want a stronger kick.
• They’re great for grilling season: The shrimp develop those slightly smoky, charred edges without spending half the day over the grill. Even better.

What Is Harissa?

Harissa is a North African chili paste typically made with dried red peppers, garlic, spices, and oil. The exact heat level and consistency depend on the brand. Some are smoky and fairly mild, while others are very spicy.

I use harissa here because it adds more than heat. It gives the shrimp a deeper, slightly smoky chili flavor that works really well with lemon and garlic. If your harissa is very thick, the lemon juice and olive oil will loosen it into a paste that is easy to brush over the skewers.

Taste a small amount before adding it. This is not the time to blindly trust a chili paste.

Grilled Shrimp Skewers Ingredients

You’ll only need a few simple ingredients to make this recipe. The exact measurements are listed in the recipe card below. Here’s an overview of what you’ll need:

Shrimp: Use large or jumbo shrimp that have been peeled and deveined. Larger shrimp are easier to thread onto skewers and less likely to overcook before they develop some color.

Harissa: This is the main source of heat and smoky flavor. I start with one tablespoon, but you can absolutely add another if your harissa is mild or you like things spicy.

Garlic: Fresh garlic gives these garlic shrimp skewers much better flavor than garlic powder. I grate it directly into the marinade with a Microplane so it distributes evenly.

Lemon: Use both the zest and juice. The zest adds concentrated lemon flavor, while the juice loosens the marinade and brightens up the harissa.

Parsley: Fresh parsley adds color and freshness. Chop it finely so it sticks to the shrimp rather than falling into the grill.

Chili powder: This adds another layer of chili flavor without necessarily making the marinade much hotter.

Olive oil: Olive oil turns everything into a brushable paste and helps keep the shrimp from sticking to the grill.

Salt: Shrimp need seasoning, but harissa can already contain salt. Taste the paste before adding the full amount.

See recipe card for quantities.

How to Make Grilled Shrimp Skewers

Top Tip

Pat the shrimp completely dry before brushing them with the marinade. Excess water creates steam and makes it harder to get those charred edges.

Also, do not walk away from the grill. Shrimp cook very quickly, and there is a short distance between juicy and rubbery.

Substitutions

Harissa: Sambal oelek or another chili paste will work, although the flavor will be different. You can also use a combination of tomato paste, smoked paprika, cayenne, and olive oil.

Parsley: Cilantro is my first substitute if you don’t have parsley. It changes the flavor slightly but still works really well with the lemon and chili.

Fresh garlic: Garlic powder works in a pinch. Use about ¾ teaspoon in place of the three fresh cloves.

Lemon: Lime will give the shrimp a sharper, slightly more tropical flavor. It works, but then these are technically no longer lemon garlic shrimp skewers. Google may recover.

Chili powder: Smoked paprika is a good choice if you want smoky flavor without additional heat.

Grilled Shrimp Skewer Variations

Make them spicier: Add more harissa, cayenne pepper, or red pepper flakes to the marinade.

Add vegetables: Thread zucchini, bell peppers, cherry tomatoes, or red onion onto separate skewers. I prefer separate skewers because vegetables usually take longer to cook than shrimp.

Make shrimp tacos: Slide the grilled shrimp into warm tortillas and add avocado, cabbage, cilantro, and a creamy lime sauce.

Add a little sweetness: Mix one or two teaspoons of honey into the harissa marinade. The honey helps with caramelization and balances a particularly spicy harissa.

Use a grill pan: No outdoor grill? Cook the skewers in a very hot grill pan for approximately the same amount of time.

What to Serve with Grilled Shrimp Skewers

Serve these skewers over white rice, couscous, or lemony orzo to catch all of the extra juices. A simple green salad or grilled vegetables also works if you want to keep dinner light.

For a complete summer meal, I would serve them with my Grilled Romaine with Feta or Lemon Pesto Rice.

If you want more shrimp on the table, try my Shrimp Skewers with Veggies, Mexican Street Corn Shrimp Salad, or Shrimp Orzo with Harissa and Tahini.

If this recipe earns a permanent place in your grilling rotation, you can write it out and keep it in my Cilantro Parsley Recipe Card Box Set. I love having physical copies of the recipes I actually make again.

Make Ahead

You can mix the harissa marinade up to two days ahead and store it in an airtight container in the refrigerator.

The shrimp can be peeled, deveined, and threaded onto skewers several hours ahead. Keep them covered in the refrigerator, but wait to add the lemon marinade until about 20 minutes before grilling.

How to Store Harissa Shrimp

Remove leftover shrimp from the skewers and refrigerate them in an airtight container for up to three days.

Reheat them gently in a skillet over low heat just until warm. You can also eat the leftover shrimp cold in a salad. Avoid microwaving them for too long because shrimp become tough very quickly.

I don’t recommend freezing the cooked skewers. Technically you can, but the shrimp’s texture is much better when freshly grilled.

Frequently Asked Questions About Grilled Shrimp Skewers

How long does it take to grill shrimp skewers?

Large shrimp usually take four to six minutes total over high heat. Grill them for approximately two to three minutes per side and remove them as soon as they turn opaque.

How do I keep shrimp from sticking to the grill?

Start with clean, hot, lightly oiled grill grates. Pat the shrimp dry before adding the marinade, and don’t try to flip them too early. They should release more easily once the first side has seared.

Can I use frozen shrimp?

Yes. Thaw the shrimp completely, drain them, and pat them very dry before threading them onto the skewers.

Is harissa shrimp very spicy?

It depends on the harissa. Some brands are mild and smoky, while others have much more heat. Begin with one tablespoon, taste the marinade, and adjust from there.

Should I peel shrimp before grilling them?

For this recipe, yes. Peeled shrimp allow the thick lemon-harissa marinade to coat the surface directly. You can leave the tails attached if you like the presentation.

How do I know when grilled shrimp are finished?

The shrimp should be pink and opaque with lightly charred edges. Their bodies should form a loose C shape. If they curl into a very tight circle, they are probably overcooked.

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