Peel-and-Eat Grilled Shrimp with Harissa
© Christina Holmes

Peel-and-Eat Grilled Shrimp with Harissa

  • ACTIVE: 30 MIN

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.


  1. 2 pounds large shrimp
  2. 3 tablespoons fresh lime juice
  3. 1/2 cup extra-virgin olive oil
  4. 1 tablespoon caraway seeds
  5. 1 tablespoon coriander seeds
  6. 1 tablespoon cumin seeds
  7. 1 tablespoon crushed red pepper
  8. 1/4 cup sweet paprika
  9. 2 small garlic cloves, finely grated
  10. Kosher salt
  11. Lime wedges, for serving
  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.