Grilled Shrimp with Harissa Marinade

Fire up the grill, my friends, because these grilled shrimp are about to steal the whole cookout.

We’re talking big, juicy shrimp (leave them shell-on for extra flavor) tossed in a simple harissa + lemon marinade, then grilled hot and fast until they’re perfectly tender and just opaque. The harissa brings that smoky, spicy kick, the lemon keeps everything bright, and the whole thing feels a little fancy while still being ridiculously easy.

Use truly colossal shrimp if you can find them for that wow factor, but don’t worry, this works with any size shrimp. Marinate anywhere from a quick 20 minutes to a couple hours, then grill a few minutes per side and you’re in business. Let’s get cooking.

Let's get cooking!

Ingredients Needed

• Shrimp. I'm using colossal shrimp in the shells, though prawns are good, as are larger shrimp. You can really use any size shrimp to make grilled shrimp.
• Harissa. I am using a homemade harissa, but you can use your favorite brand.
• Lemon Juice. Great flavor builder.
• Seasonings. I'm using salt and pepper to taste, though you can use others. Consider garlic or a nice Italian seasoning.

How to Make Grilled Shrimp with Harissa Marinade

Make the Harissa Marinade. First, whisk together about a quarter cup of harissa with juice from 1 lemon and a bit of salt and pepper.

I didn't want to add in too many other seasonings this time around as I'm using this Homemade Harissa Recipe. It is already very highly seasoned to my liking, though you can include a flavorful chili powder or some extra spicy chili flakes if you'd like.

Marinate the Shrimp. Add the shrimp to a large bowl or a sealable bag and rub the harissa marinade in. Really get it in there. Like so.

No need to peel the shrimp. We're grilling them in their shells for extra flavor.

Marinate the Shrimp. I marinated mine for 4 hours, covered in the fridge. You can reduce the marinating time to 20 minutes to 1 hour for smaller shrimp.

Grill the Shrimp. When you're ready to get grilling, fire up the grill to medium high heat and lightly oil the grill grates. Set the shrimp on and grill them about 4-5 minutes per side, or until they cook through. Or, you can thread the shrimp on skewers and grill them. Grilled shrimp skewers are great. Use wooden skewers soaked in water or grill safe metal skewers.

The shrimp will be opaque and firm. They're done when the internal temperature measures 145 degrees F. Keep checking them to avoid overcooking the shrimp.

Pluck them off the grill and serve them up! They're SO EASY to make! I love easy meals! Especially when they involve grilled shrimp.

Serve Them up! Serve the cooked shrimp onto a plate and served them alongside some simple sides and boom! 

That's it, my friends! Grilled Shrimp with Harissa Marinade made easy! I hope you enjoy! Have fun and enjoy with such an easy grilled shrimp recipe. Hard to beat.

Storage & Leftovers

Leftover grilled shrimp are best the same day, but you can absolutely save them.

• Fridge: Cool the shrimp quickly, then store in an airtight container in the refrigerator for 2-3 days.
• Quick safety note: Don’t leave cooked shrimp sitting out for more than 2 hours (1 hour if it’s really hot outside).

Best reheating advice (don’t overcook!)

Shrimp get rubbery fast, so gentle heat is the move.

Even better: Slice and serve cold in tacos, salads, bowls, or pasta - no reheating needed.

Skillet (best method): Warm a skillet to low heat with a tiny drizzle of oil (or a splash of water). Add shrimp and heat just until warmed through, 1-2 minutes.

Microwave (last resort): Short bursts (10-15 seconds), just to take the chill off.

Try Some of My Other Popular Recipes

• Shrimp Creole
• Chili Crisp Shrimp - tender shrimp with spicy chili crisp is so good
• Spicy Peel-and-Eat Shrimp with Honey-Gochujang Glaze
• Glazed Bacon-Wrapped Shrimp
• Grilled Buffalo Shrimp
• Harissa Sauce Recipe