This post is sponsored by Mina Harissa.
I have partnered with Mina Harissa to share a flavorful seafood recipe built around their rich, vibrant harissa sauce. If you enjoy quick grilled recipes with bold seasoning, these Grilled Harissa Shrimp Skewers are a wonderful option for warm-weather meals, casual dinners, or easy entertaining.
Harissa brings deep chili flavor, gentle heat, and a savory complexity that works especially well with shrimp. The shrimp cook in just a few minutes, but the short marinating time allows the sauce to cling to every piece. Once grilled, the skewers are smoky, juicy, and colorful, with just enough spice to keep every bite interesting.
Harissa is one of those ingredients that can transform a simple dish with very little effort. It can be used as a marinade, a condiment, a finishing sauce, or a seasoning base for meats, seafood, vegetables, grains, and eggs. Mina Harissa sauces are especially useful because they are bold without being complicated, making them easy to keep on hand for everyday cooking.
Traditional harissa is often quite spicy because it is made primarily with red chili peppers. For anyone who enjoys a lot of heat, that intensity can be part of the appeal. However, not every dish needs to be fiery. Mina’s mild harissa offers a softer approach, with warm flavor and only a gentle touch of spice. That balance makes it ideal for shrimp, which has a naturally sweet and delicate flavor.
These grilled harissa shrimp skewers are simple enough for a weeknight but elegant enough to serve to guests. The shrimp only need one to two hours in the marinade, and the grilling time is about five minutes. You can cook them on an outdoor grill or on a cast iron grill pan, which makes the recipe practical in almost any season.
The finishing touch is homemade basil oil. It adds a fresh herbal note that balances the richness of the harissa and the natural sweetness of the shrimp. A sprinkle of fresh cilantro brings even more brightness, while the green herbs look beautiful against the deep red-orange color of the grilled shrimp.
Serve these shrimp skewers as an appetizer, a party platter, or a light main course. They are excellent on their own, but they also pair well with rice, flatbread, grilled vegetables, or a crisp salad. For the best texture, serve them immediately after grilling while the shrimp are still warm and tender.
Grilled Harissa Shrimp Skewers with Basil Oil and Cilantro
Mina Harissa is available at some Whole Foods and grocery store locations and can also be ordered online.
Ingredients
Grilled Harissa Shrimp Skewers
- 1 lb (16 oz) large raw gulf shrimp shelled and deveined
- ¼ cup Mina Mild Harissa plus more for basting
- kosher salt
- freshly ground black pepper
- cooking spray
Basil Oil
- 1 cup (240 mL) extra virgin olive oil
- 1½ ounces (45g) fresh basil leaves
- ¼ teaspoon kosher salt or more to taste
For Serving
- fresh cilantro leaves
Instructions
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Marinate the shrimp: Place the shelled and deveined shrimp in a medium bowl. Add the Mina Mild Harissa and toss until the shrimp are evenly coated. Cover the bowl with plastic wrap and refrigerate for 1 to 2 hours. Before grilling, let the shrimp rest at room temperature for 20 to 30 minutes.
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Prepare the basil oil: Combine the olive oil, fresh basil leaves, and salt in a blender. Blend until smooth. Transfer the basil oil to a small leakproof jar or container and refrigerate until ready to use.
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Thread 3 to 4 shrimp horizontally onto each metal or wooden skewer. If using wooden skewers on an outdoor grill, soak them in water first. Lightly season the shrimp with kosher salt and freshly ground black pepper. Place a small amount of additional harissa in a separate bowl to use for basting while the shrimp cook.
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Heat an outdoor gas grill to medium-high heat, or heat a large 10 to 12-inch cast iron grill pan over medium-high heat. Lightly coat the grill or pan with cooking spray. Grill the shrimp for 2 to 3 minutes per side, brushing them with additional harissa as they cook.
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Transfer the grilled shrimp skewers to a large serving platter. Shake the basil oil, then drizzle it generously over the shrimp. Garnish with fresh cilantro leaves and serve immediately.
Tips for Success
- Do not overcook the shrimp. They cook quickly and are best when just opaque and tender.
- Use mild harissa if you prefer a gentler level of heat. Add more harissa for basting if you want a stronger flavor.
- Serve the skewers right after grilling for the best texture and flavor.
Today’s post and recipe development project was sponsored by Mina Harissa. Thank you for supporting the brands I love and use in my own kitchen.