5 from 9 votes
Harissa Grilled Shrimp Salad
Grilled Shrimp Salad is a light and healthy dinner with a kick of heat from the Harissa Sauce and a lemon-garlic flavoring that’s perfect for summer.
Prep Time
6 mins
Cook Time
6 mins
Total Time
12 mins
Servings:
4
Calories:
365 kcal
Course:
Salad, Lunch, Dinner
Cuisine:
American, Moroccan
Ingredients
Moroccan Grilled Shrimp Ingredients:
- 1 Tablespoon olive oil
- 1 Tablespoon tamari soy sauce or regular soy
- 2 Tablespoons harissa paste
- 1 pound Shrimp peeled, cleaned, tails still on, 454g
Harissa Salad Dressing Ingredients:
- 2 Tablespoons olive oil
- 2 Tablespoons lemon juice
- 1 Tablespoon harissa paste
- salt to taste
Moroccan Shrimp Salad Ingredients:
- 4 cups lettuce or salad greens, 300g
- 1 cucumber sliced, medium
- 6 radish sliced
- 1 avocado thinly sliced
- 4 Tablespoons dried apricots chopped, soft
- 2 Tablespoons pomegranate seed
Instructions
- Soak bamboo skewers in water for 30 minutes before using. Or you can grill shrimp directly with no skewers.
- Mix together olive oil, soy sauce and harissa paste in a mixing bowl.
- Add the shrimp to the bowl and mix until coated.
- You can cook straight away or leave to marinate the shrimp for between 30 minutes to 24 hours.
- Thread about 5 shrimp to each skewer (if using skewers)
- Preheat the grill (or charcoal grill) to medium heat, oil the grates and grill the shrimp for 2-3 minutes per side until opaque.
- Transfer grilled shrimp to a plate and set aside.
- Make harissa dressing by mixing all ingredients together.
- Assemble your salad and add shrimp to top.
Cup of Yum
Notes
- I recommend oiling the grill grates before turning the grill on so you don’t get burned.
- If choosing to use skewers, you can use bamboo or metal. Metal skewers are great for grilling because they transmit heat well.
- Using flat skewers is ideal for shrimp so they don’t twirl around the round skewer.
- The longer you marinate the shrimp, the more flavor they’ll have.
- It’s better to use the larger shrimp so they don’t fall between the grates while cooking and so they cook evenly since shrimp cook so quickly.
- Wait to toss the salad in the dressing until you’re ready to eat so the lettuce doesn’t start to wilt or get soggy.
- There are 9 Blue Plan SmartPoints in one serving.
- There are 9
- Blue Plan SmartPoints in one serving.
- I recommend oiling the grill grates before turning the grill on so you don’t get burned.
- If choosing to use skewers, you can use bamboo or metal. Metal skewers are great for grilling because they transmit heat well.
- Using flat skewers is ideal for shrimp so they don’t twirl around the round skewer.
- The longer you marinate the shrimp, the more flavor they’ll have.
- It’s better to use the larger shrimp so they don’t fall between the grates while cooking and so they cook evenly since shrimp cook so quickly.
- Wait to toss the salad in the dressing until you’re ready to eat so the lettuce doesn’t start to wilt or get soggy.
Nutrition Information
Calories
365kcal
(18%)
Carbohydrates
22g
(7%)
Protein
27g
(54%)
Fat
20g
(31%)
Saturated Fat
3g
(15%)
Cholesterol
286mg
(95%)
Sodium
1300mg
(54%)
Potassium
793mg
(17%)
Fiber
7g
(28%)
Sugar
13g
(26%)
Vitamin A
1098IU
(22%)
Vitamin C
20mg
(22%)
Calcium
202mg
(20%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 365
% Daily Value*
| Calories | 365kcal | 18% |
| Carbohydrates | 22g | 7% |
| Protein | 27g | 54% |
| Fat | 20g | 31% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 286mg | 95% |
| Sodium | 1300mg | 54% |
| Potassium | 793mg | 17% |
| Fiber | 7g | 28% |
| Sugar | 13g | 26% |
| Vitamin A | 1098IU | 22% |
| Vitamin C | 20mg | 22% |
| Calcium | 202mg | 20% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.