Shrimp is so versatile. It’s a lean protein that can be added to almost any dish both hot and cold or eaten as is, steamed and dipped in your favorite cocktail sauce. Frozen shrimp is a staple in my freezer. Forgot to take the bag out of the freezer, no worries. Rinse in a colander under cold, running water and it defrosts quickly. The one step that slows me down, is having to peel each one before cooking. Not here! This recipe skips this step because you cook the shrimp peel on! I love to serve this dish for friends and family. It’s a delicious, casual meal, perfect for out of doors dining. You can sit around the table, chatting while peeling the shrimp and if they’re good friends, licking the spicy sauce from your fingers! Don’t forget to serve this with crusty bread for sopping up the sauce.
Recipe adapted from Alison Roman’s Spicy Shrimp in Harissa Butter.
Shrimp with Lemon and Harissa
This is one the simplest, fewest ingredient (only 4 main ingredients) shrimp dishes that gives up robust flavor. And to make it even easier, you don’t have to peel the shrimp ahead of time because this dish is a casually served, peel and eat, it’s okay to get messy, crusty bread dipping meal. Serve this with a bright simple salad of arugula, lemon and olive oil dressing.
Note: In the photo you see peeled shrimp. I mistakenly bought a bag of shrimp that was already peeled.
Ingredients
-2 tablespoons olive oil
-3-4 cloves garlic, thinly sliced
-2 lemons, one thinly sliced, the other cut in 1/2
-1/4 cup Mina brand mild Harissa
-1 1/2-2 pounds shell on shrimp
Salt and pepper
Chopped parsley, optional
Serving suggestions: Crusty sourdough bread and an arugula salad dressed with a lemon and olive oil dressing.
Directions
- Heat oil in a large skillet over medium heat. Add garlic and cook until lightly golden, about 2-3 minutes, stirring occasionally. Add the thin slices of 1 lemon to the skillet and season with salt and pepper. Cook until the lemon slices start to sizzle and the edges frizzle, about 3-4 minutes.
- Add the harissa and cook 1-2 minutes. Add the shrimp and season with salt and pepper. Toss the shrimp and cook until pink, about 4-6 minutes depending on the size of the shrimp.
- Remove from heat. Squeeze the juice of 1/2 of the remaining lemon over top. Garnish with parsley (optional).
- Serve with lemon wedges (cut from the remaining 1/2 of lemon), crusty bread and arugula salad.
Recipe adapted from Alison Roman.
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