Bookmark
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone.
Get your grills ready for this grilled shrimp with very large succulent shrimp that have been marinated in flavorful harissa, then grilled to perfection. They're super tender and huge on flavor.
Grilled Shrimp with Harissa Marinade Ingredients
- Shrimp: 2.5 pounds colossal shrimp in shells
- Harissa: 1/4 cup harissa paste, homemade or store-bought
- Lemon Juice: Juice from 1 lemon
- Seasonings: Salt and pepper to taste, optional garlic or Italian seasoning
How to Make Grilled Shrimp with Harissa Marinade
- Make the Harissa Marinade:
- Whisk together harissa paste, lemon juice, salt, and pepper until fully blended.
- Marinate the Shrimp:
- Add shrimp to a bowl or sealable bag. Rub in the marinade thoroughly. No need to peel shrimp before grilling.
- Refrigerate:
- Cover and refrigerate for 4 hours. For smaller shrimp, marinate 20 minutes to 1 hour.
- Preheat Grill:
- Heat grill to medium-high and lightly oil the grates to prevent sticking.
- Grill the Shrimp:
- Place shrimp on grill and cook 4–5 minutes per side until opaque and firm. Use skewers if preferred.
- Serve:
- Remove from grill and serve hot with your choice of sides.
Bookmark
Storage & Leftovers
Store leftovers in an airtight container in the fridge for up to 2–3 days. Refrigerate promptly after cooking to preserve freshness.
Bookmark
Patty's Perspective
The name for these shrimp is no joke. They are truly Colossal. When we first walked up to them at The Fresh Market, I mistakenly thought they were lobster tails. They really do look like lobster tails because they are so huge. Great for a few foodie friends to enjoy. Grilled shrimp is one of my favorite things in the world, and the harissa marinade really took these to a new level.
Frequently Asked Questions
- → Can I use smaller shrimp instead of colossal ones?
Yes, you can use any size shrimp. Adjust grilling time and marinating duration accordingly to avoid overcooking smaller shrimp.
- → Do I need to peel the shrimp before grilling?
No, grilling shrimp in their shells helps retain moisture and adds flavor. You can peel after cooking if preferred.
- → How long should I marinate the shrimp?
For colossal shrimp, marinate up to 4 hours. For smaller shrimp, 20 minutes to 1 hour is usually enough.
- → Can I use store-bought harissa?
Absolutely. Homemade or store-bought harissa both work well. Choose one that matches your spice preference.
- → What sides go well with grilled harissa shrimp?
Light salads, grilled vegetables, couscous, or crusty bread all pair well with the bold flavors of the shrimp.
- → How can I tell when the shrimp are done?
The shrimp should turn opaque and firm. An internal temperature of 145°F ensures they are fully cooked.