Recipes Peel-and-Eat Grilled Shrimp with Harissa 5.0 (5,644) 1 Review 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 By Food & Wine Editors Updated on June 1, 2014 Print Rate It Share Share Tweet Pin Email Photo: © Christina Holmes Active Time: 30 mins Total Time: 1 hrs 15 mins Yield: 6 Ingredients 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 Directions 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. 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. Rate it Print