April in Houston means it’s time to break out the grill and eat outside before it becomes too hot to bear! These sweet, spicy shrimp skewers are the perfect light meal for two or for a whole crowd. Your only limit is the space on your grill and the number of skewers you have! This recipe calls for Harissa, a Tunisian blend of spices and dried chiles traditionally mixed with olive oil to make a paste, which I found in powder form at Whole Foods. You don’t have to buy this just for one recipe though, try blending it into hummus, mixing with olive oil to dip in bread, spread thinly over pizza, add to roasted potatoes, or dollop into scrambled eggs. It definitely packs a spicy punch!
Mix harissa with honey, lime juice, and a little grapeseed oil to make a marinade for shrimp (or chicken!) and let the flavors combine in the fridge for at least 30 minutes.
Thread the shrimp onto metal skewers (or wooden ones soaked in water for 10 minutes to prevent burning) and prepare your outdoor grill or grill pan to medium heat (about 350).
Grill the veggies first if you need to save space since they’ll take a little longer than the shrimp. Get those grill marks dark on all sides.
Then, grill your shrimp skewers for about 4 minutes per side or until all shrimp are opaque. The honey might make the shrimp stick a bit (that’s what the oil is for), so let them sit until fully cooked through on one side.
Plate all together and serve with a yummy sauce made from apricot jam and a teaspoon of water microwaved for about 20 seconds.
How’s that for easy, fast, and healthy? I can’t wait to make this outside when it’s too hot to turn on the oven! Are there any other go to spices I need to know about? I usually go straight to lemon pepper for seafood and cajun seasoning for chicken, but I’m definitely adding harissa to the rotation.
- 1 lb peeled and deveined shrimp (tails on or off)
- 1 tbsp harissa powder (or paste)
- 2 tbsp raw honey
- juice of 1 lime
- 1/4 cup of grapeseed oil
- 2 small zucchini cut into long pieces
- salt and pepper
- 2 tbsp apricot jam
- 1 tsp water
- Mix harissa, honey, lime juice, and oil in a medium sized bowl (pro tip: spray your tbsp with cooking spray before dishing out the honey and it will slide right off the spoon)
- Add shrimp and marinate for at least 30 minutes
- Heat grill pan or outdoor grill to 350 degrees and oil generously to prevent sticking
- Thread shrimp head to tail onto metal skewers (or soaked wooden ones)
- Grill veggies first (about 8-10 minutes total, turning to cook evenly)
- Grill shrimp for 4 minutes per side or until shrimp are opaque and cooked through
- Serve with apricot jam mixed with a bit of water and microwaved until smooth (about 20 seconds)