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Grilled Harissa Shrimp skewers

Grilled Harissa Shrimp

Grilled harissa shrimp, brined and marinated shrimp grilled to perfection ~ succulent and smoky with a spicy kick. Perfect for summer grilling season.
Course Main Course
Cuisine North African
Keyword grilled shrimp, harissa shrimp
Prep Time 45 minutes
Cook Time 5 minutes
Total Time 50 minutes
Servings 4 servings
Calories 263kcal
Author Kelly Wildenhaus | the hungry bluebird


  • wooden skewers


  • 1 pound large shrimp, shelled, deveined and tails removed (24 large shrimp)
  • ¼ cup kosher salt
  • ½ cup sugar
  • 2 quarts (8 cups) water
  • 2 tablespoons harissa paste
  • 2 tablespoons olive oil
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • ½ teaspoon cumin


  • Soak wooden skewers in water and set aside.
  • Prepare brine. In large bowl, combine salt, sugar and water. Stir until dissolved. Add shrimp and let brine on countertop at room temp for 30 minutes.
  • In meantime, make harissa marinade. In large bowl combine harissa paste, olive oil, salt, pepper and cumin. Remove shrimp from brine and pat dry. Add to harissa marinade and toss to coat. Let sit for 15 minutes.
  • Heat grill to medium-high heat. Skewer 6 shrimp on each of 4 skewers. Grill shrimp skewers for about 2 minutes a side until just cooked through. Remove shrimp from skewers and serve.



If you can’t find harissa or are out of it, you really can use most any chili-based hot sauce or paste.  Some options include berbere spice paste, peri-peri sauce, sriracha and sambal oelek chili paste. 
It all varies by heat level, so pick to suit your taste and adjust accordingly.  I don’t find harissa too fiery, it packs some heat with tons of flavor.


Calories: 263kcal | Carbohydrates: 27g | Protein: 23g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 183mg | Sodium: 7600mg | Potassium: 337mg | Fiber: 1g | Sugar: 26g | Vitamin A: 56IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 1mg