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.
Slideshow: Grilled Shrimp Recipes
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
Lime wedges, for serving
How to Make It
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.
The harissa can be refrigerated for up to 3 days.
Cold beer and peel-and-eat shrimp are a natural summer pairing.
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