Buttery harissa shrimp skewers

Buttery harissa shrimp skewers

These shrimp skewers are fresh and light and have the perfect blend of heat and acid. They are perfect for summer grilling outdoors, or cooked indoors right on the stovetop. With minimal ingredients and a short cook time, they are ready in no time flat. Serve these alongside roasted vegetables or on top of salad.

Buttery harissa shrimp skewers

These shrimp skewers are fresh and light and have the perfect blend of heat and acid. They are perfect for summer grilling outdoors, or cooked indoors right on the stovetop. With minimal ingredients and a short cook time, they are ready in no time flat. Serve these alongside roasted vegetables or on top of salad.
USMetric
4 servingservings

Ingredients

  • 1 lb 450 g large shrimp, peeled and deveined
  • sea salt and ground black pepper
  • 3 tbsp 3 tbsp butter, melted
  • 2 tbsp 2 tbsp harissa paste
  • 1 tbsp 1 tbsp fresh lime juice
  • ½ tsp ½ tsp sea salt
  • 2 2 garlic clove, mincedgarlic cloves, minced
  • 1 1 lime in wedges, for servinglimes in wedges, for serving
  • 4 4 (10-inch) skewers

Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Season the shrimp generously with salt and pepper and set aside.
  2. To a large mixing bowl, add the butter, harissa, lime juice, salt, and garlic. Whisk to combine.
  3. Add the shrimp to the mixing bowl and toss to coat in the sauce. Let marinade for 60 minutes.
  4. Thread the shrimp onto the skewers and pour any remaining marinade over top.
  5. Heat a large grill pan over medium high heat. Once the pan is hot, add the skewers to the pan and cook, rotating halfway through, until the shrimp are cooked all the way through, about 5 minutes.
  6. Serve with lime wedges.

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One comment

  1. Amy
    These were super yummy and very easy. We serve these with cauliflower fritters.

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