Peel-and-Eat Grilled Shrimp with Harissa

These sauce-coated shrimp are messy and delicious. You can split the shells before grilling to make the shrimp a little easier to peel, or keep the shells intact so the shrimp are juicier.

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  • Servings: 6

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  • 2 pounds large shrimp
  • 3 tablespoons fresh lime juice
  • 1/2 cup extra-virgin olive oil
  • 1 tablespoon caraway seeds
  • 1 tablespoon coriander seeds
  • 1 tablespoon cumin seeds
  • 1 tablespoon crushed red pepper
  • 1/4 cup sweet paprika
  • 2 small garlic cloves, finely grated
  • Kosher salt
  • Lime wedges, for serving

How to make this recipe

  1. 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.

  2. 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.

  3. 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.

Make Ahead

The harissa can be refrigerated for up to 3 days.

Suggested Pairing

Cold beer and peel-and-eat shrimp are a natural summer pairing.

Photo © Christina Holmes Published June 2014

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