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top down view of the Harissa Grilled Shrimp Salad
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Harissa Grilled Shrimp Salad

Grilled Shrimp Salad is a light and healthy dinner with a kick of heat from the Harissa Sauce and a lemon-garlic flavoring that’s perfect for summer.
Course Dinner, Lunch, Salad
Cuisine american, western, Moroccan
Prep Time 6 minutes
Cook Time 6 minutes
Total Time 12 minutes
Servings 4
Calories 365kcal
Author Bintu Hardy

Ingredients

Moroccan Grilled Shrimp Ingredients:

  • 1 Tablespoon olive oil
  • 1 Tablespoon tamari soy sauce or regular soy
  • 2 Tablespoons Harissa paste
  • 1 pound (454g) peeled cleaned shrimps, tails still on

Harissa Salad Dressing Ingredients:

  • 2 Tablespoons olive oil
  • 2 Tablespoons lemon juice
  • 1 Tablespoon harissa paste
  • salt to taste

Moroccan Shrimp Salad Ingredients:

  • 4 cups (300g) lettuce or salad greens
  • 1 medium cucumber sliced
  • 6 radishes sliced
  • 1 avocado thinly sliced
  • 4 Tablespoons chopped soft dried apricots
  • 2 Tablespoons pomegranate seed

Instructions

  • Soak bamboo skewers in water for 30 minutes before using. Or you can grill shrimp directly with no skewers.
  • Mix together olive oil, soy sauce and harissa paste in a mixing bowl.
  • Add the shrimp to the bowl and mix until coated.
  • You can cook straight away or leave to marinate the shrimp for between 30 minutes to 24 hours.
  • Thread about 5 shrimp to each skewer (if using skewers)
  • Preheat the grill (or charcoal grill) to medium heat, oil the grates and grill the shrimp for 2-3 minutes per side until opaque.
  • Transfer grilled shrimp to a plate and set aside.
  • Make harissa dressing by mixing all ingredients together.
  • Assemble your salad and add shrimp to top.

Notes

  • I recommend oiling the grill grates before turning the grill on so you don’t get burned. 
  • If choosing to use skewers, you can use bamboo or metal. Metal skewers are great for grilling because they transmit heat well.
  • Using flat skewers is ideal for shrimp so they don’t twirl around the round skewer.  
  • The longer you marinate the shrimp, the more flavor they’ll have. 
  • It’s better to use the larger shrimp so they don’t fall between the grates while cooking and so they cook evenly since shrimp cook so quickly. 
  • Wait to toss the salad in the dressing until you’re ready to eat so the lettuce doesn’t start to wilt or get soggy. 
There are 9 Blue Plan SmartPoints in one serving. 

Nutrition

Calories: 365kcal | Carbohydrates: 22g | Protein: 27g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 286mg | Sodium: 1300mg | Potassium: 793mg | Fiber: 7g | Sugar: 13g | Vitamin A: 1098IU | Vitamin C: 20mg | Calcium: 202mg | Iron: 4mg