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grilled shrimp recipe
- Total Time: 60 minutes
- Yield: 4 servings 1x
- Diet: General
Description
This grilled shrimp recipe offers a quick, healthy, and satisfying meal with a smoky aroma, perfect for family dinners. It features a harissa-lime marinade, a sweet glaze, and a pistachio-mint crumble for a bright, flavorful finish.
Ingredients
- 1.5 lb large shrimp, peeled, deveined, tail-on
- 0.25 cup olive oil, divided
- 2 tablespoons harissa paste, divided
- 2 tablespoons fresh lime juice, divided
- 2 cloves garlic, minced
- 1 teaspoon ground coriander
- 0.5 teaspoon ground cumin
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
- 1 tablespoon honey
- 0.5 cup shelled unsalted pistachios
- 0.25 cup packed fresh mint leaves
- 0.25 cup packed fresh cilantro leaves
- lime wedges, for serving
- wooden skewers
Instructions
- Marinate Shrimp: In a bowl, combine shrimp with 2 tablespoons olive oil, 1 tablespoon harissa, 1 tablespoon lime juice, minced garlic, ground coriander, ground cumin, sea salt, and black pepper. Toss to coat evenly, then refrigerate for 20-30 minutes.
- Prepare Glaze: In a saucepan, whisk the remaining 1 tablespoon harissa, 1 tablespoon lime juice, and honey. Simmer over medium-low heat, stirring constantly, for 3-5 minutes until the glaze thickens and becomes glossy.
- Make Pistachio Crumble: In a food processor, pulse shelled pistachios, fresh mint leaves, and fresh cilantro leaves until a coarse, vibrant crumble forms. Avoid over-processing to a paste.
- Preheat Grill & Skewers: Preheat your grill or grill pan to medium-high heat (400 degF or 200 degC). If using, soak wooden skewers in water for at least 30 minutes to prevent burning.
- Skewer Shrimp: Thread 3-4 marinated shrimp onto each skewer, ensuring they are not packed too tightly to allow for even cooking.
- Grill Shrimp: Lightly brush the hot grill grates with olive oil. Place the shrimp skewers on the grill and cook for 2-3 minutes per side, until the shrimp turn opaque pink and have a slight char. During the last minute of grilling, brush the shrimp generously with the prepared glaze.
- Serve Immediately: Remove the grilled shrimp from the skewers. Drizzle with any remaining glaze and generously scatter the pistachio-mint crumble over them. Serve hot with fresh lime wedges.
Notes
For harissa, you can substitute smoked paprika and cayenne pepper. Lemon juice can be used instead of lime juice. For a keto option, use a sugar substitute instead of honey. Cook shrimp until opaque pink with char. Leftovers can be refrigerated for up to 2 days.
- Prep Time: 25 minutes
- Cook Time: 13 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 170 g shrimp (approx 4-5 shrimp)
- Calories: 300 calories
- Sugar: 5 g
- Sodium: 350 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 34 g
- Cholesterol: 200 mg