Description
These grilled shrimp skewers are brushed with a spicy lemon-harissa marinade made with fresh garlic, parsley, chili powder, and olive oil, then quickly cooked over high heat.
Ingredients
Scale
- 1½ pounds large shrimp, peeled and deveined
- 3 garlic cloves, finely grated or minced
- Zest and juice of 1 lemon
- ¼ cup finely chopped fresh parsley, plus more for serving
- 1 to 2 tablespoons harissa paste
- 1 teaspoon chili powder
- 3 tablespoons olive oil
- ¾ teaspoon kosher salt, or to taste
- Lemon wedges, for serving
Instructions
- Preheat the grill to high heat, approximately 450°F to 500°F. Clean and lightly oil the grill grates. If using wooden skewers, soak them in water for at least 30 minutes.
- In a small bowl, combine the garlic, lemon zest, lemon juice, parsley, harissa, chili powder, olive oil, and salt. Mix until a loose paste forms.
- Pat the shrimp dry. Thread them onto skewers by piercing each shrimp near the tail and through its thickest section.
- Brush the marinade generously over both sides of the shrimp. Rest for 15 to 20 minutes.
- Grill the shrimp skewers for two to three minutes per side, until the shrimp are pink, opaque, lightly charred, and cooked through.
- Transfer the skewers to a platter. Finish with fresh parsley and a squeeze of lemon, then serve immediately.
Notes
- Harissa varies in heat and saltiness, so taste it before deciding how much to use.
- Don’t marinate the shrimp in lemon juice for longer than 30 minutes.
- If you want extra sauce for serving, reserve some marinade before it touches the raw shrimp.
- Shrimp are fully cooked at an internal temperature of 145°F.
- Prep Time: 15 minutes + 15 minutes rest
- Cook Time: 6 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: North African-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 720
- Sugar: 0.5
- Sodium: 480
- Fat: 11
- Saturated Fat: 1.5
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 2
- Fiber: 0.5
- Protein: 41
- Cholesterol: 320