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
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1 lb jumbo shrimp, peeled and deveined
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2 tbsp olive oil
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1 tbsp soy sauce (or gluten-free soy sauce)
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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)
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Cherry tomatoes, halved
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Radishes, thinly sliced
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Cucumber, sliced
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Red onion, thinly sliced
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Bell peppers, diced
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Avocado, sliced
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Pomegranate (optional, for garnish)
Instructions
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Soak bamboo skewers in water for 30 minutes if using. Alternatively, you can grill the shrimp directly.
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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.
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Preheat the grill to medium heat, oil the grates, and thread the shrimp onto skewers if using.
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Grill the shrimp for 2-3 minutes per side until opaque.
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In a small bowl, mix together all ingredients for the harissa dressing.
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Assemble the salad by combining the mixed greens, cherry tomatoes, radishes, cucumber, red onion, bell peppers, and avocado.
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Drizzle the harissa dressing over the salad, top with grilled shrimp, and garnish with pomegranate if desired. Serve immediately.
Notes
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Customize the salad by adding other vegetables such as zucchini, olives, or roasted beets.
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Swap shrimp for grilled chicken or tofu for a different protein option.
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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
