Why You’ll Love This Recipe
This Moroccan grilled shrimp salad is quick to make, healthy, and incredibly flavorful. The smoky grilled shrimp paired with a spicy and tangy harissa dressing creates a burst of flavors that are sure to satisfy. It’s a refreshing yet filling dish that’s perfect for warm-weather meals, and it’s versatile enough to customize with your favorite veggies.
Ingredients
- 1 lb jumbo shrimp, peeled and deveined
- 2 tbsp olive oil
- 1 tbsp soy sauce (or gluten-free soy sauce)
- 1 tbsp harissa paste (adjust to taste)
- Juice of 1 lemon
- Mixed greens (such as romaine lettuce, arugula, or spinach)
- Cherry tomatoes, halved
- Radishes, thinly sliced
- Cucumber, sliced
- Red onion, thinly sliced
- Bell peppers, diced
- Avocado, sliced
- Pomegranate (optional, for garnish)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Soak bamboo skewers in water for 30 minutes if using. Alternatively, you can grill the shrimp directly.
- In a bowl, combine olive oil, soy sauce, and harissa paste. Add the shrimp and toss to coat. Let the shrimp marinate for 30 minutes to 24 hours.
- Preheat the grill to medium heat, oil the grates, and thread the shrimp onto skewers if using.
- Grill the shrimp for 2-3 minutes per side until opaque.
- In a small bowl, mix together all ingredients for the harissa dressing.
- Assemble the salad by combining the mixed greens, cherry tomatoes, radishes, cucumber, red onion, bell peppers, and avocado.
- Drizzle the harissa dressing over the salad, top with grilled shrimp, and garnish with pomegranate if desired. Serve immediately.
Servings and Timing
- Servings: 4
- Preparation time: 15 minutes
- Cooking time: 10 minutes
Variations
- Vegetables: Customize the salad by adding or swapping vegetables such as zucchini, olives, or roasted beets.
- Protein: If you prefer, you can replace the shrimp with grilled chicken or tofu for a different protein option.
- Dressing: Adjust the spice level of the harissa dressing by adding more or less paste, or add a bit of honey for sweetness.
Storage/Reheating
This salad is best enjoyed fresh, but you can store the shrimp and salad separately in airtight containers for up to 2 days in the fridge. The shrimp may lose some of their texture after storing. The harissa dressing can be kept in the fridge for up to 3 days.
FAQs
Can I use frozen shrimp for this recipe?
Yes, just be sure to thaw the shrimp completely before grilling.
Can I skip the harissa paste?
If you’re not a fan of spice, you can replace it with a mild dressing like a lemon vinaigrette or a yogurt-based dressing.
What if I don’t have a grill?
You can cook the shrimp on a stovetop in a grill pan or sauté them in a regular skillet.
Can I make this salad ahead of time?
You can prepare the salad ingredients in advance, but it’s best to grill the shrimp just before serving to ensure they stay fresh.
Can I use other types of seafood?
Yes, this recipe works great with other seafood like scallops or fish fillets.
How can I make this salad more filling?
Add some cooked quinoa, couscous, or chickpeas for added protein and texture.
Can I use a different oil for grilling?
Yes, you can use peanut, canola, or avocado oil as an alternative to olive oil.
Can I add cheese to this salad?
Feta or goat cheese would be a delicious addition to this salad.
Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free when using gluten-free soy sauce.
How can I adjust the spice level?
Adjust the amount of harissa paste in the dressing to make the salad milder or spicier, depending on your taste.
Conclusion
This Moroccan grilled shrimp salad is a delightful, flavorful dish that’s perfect for warm weather. With its combination of smoky shrimp, fresh veggies, and a bold harissa dressing, it’s a meal that’s both satisfying and refreshing. Whether you’re hosting a summer dinner or just looking for a quick, healthy meal, this recipe is sure to impress!
Print
Easy Grilled Shrimp Salad
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
This Moroccan grilled shrimp salad is a vibrant, flavorful dish featuring smoky shrimp, fresh vegetables, and a spicy harissa dressing. Perfect for summer meals, it’s a healthy and refreshing option that’s quick to prepare and customizable with your favorite veggies. Packed with bold spices, this salad is sure to impress at any gathering.
Ingredients
-
1 lb jumbo shrimp, peeled and deveined
-
2 tbsp olive oil
-
1 tbsp soy sauce (or gluten-free soy sauce)
-
1 tbsp harissa paste (adjust to taste)
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Juice of 1 lemon
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Mixed greens (such as romaine lettuce, arugula, or spinach)
-
Cherry tomatoes, halved
-
Radishes, thinly sliced
-
Cucumber, sliced
-
Red onion, thinly sliced
-
Bell peppers, diced
-
Avocado, sliced
-
Pomegranate (optional, for garnish)
Instructions
-
Soak bamboo skewers in water for 30 minutes if using. Alternatively, you can grill the shrimp directly.
-
In a bowl, combine olive oil, soy sauce, and harissa paste. Add the shrimp and toss to coat. Let the shrimp marinate for 30 minutes to 24 hours.
-
Preheat the grill to medium heat, oil the grates, and thread the shrimp onto skewers if using.
-
Grill the shrimp for 2-3 minutes per side until opaque.
-
In a small bowl, mix together all ingredients for the harissa dressing.
-
Assemble the salad by combining the mixed greens, cherry tomatoes, radishes, cucumber, red onion, bell peppers, and avocado.
-
Drizzle the harissa dressing over the salad, top with grilled shrimp, and garnish with pomegranate if desired. Serve immediately.
Notes
-
Customize the salad by adding other vegetables such as zucchini, olives, or roasted beets.
-
Swap shrimp for grilled chicken or tofu for a different protein option.
-
Adjust the spice level of the harissa dressing to your preference, adding more or less paste.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Moroccan
