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5.0 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 (454g) peeled cleaned shrimps, tails still on
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 (300g) lettuce or salad greens
  • 1 medium cucumber sliced
  • 6 radishes sliced
  • 1 avocado thinly sliced
  • 4 Tablespoons chopped soft dried apricots
  • 2 Tablespoons pomegranate seed

Instructions

    Cup of Yum
  1. Soak bamboo skewers in water for 30 minutes before using. Or you can grill shrimp directly with no skewers.
  2. Mix together olive oil, soy sauce and harissa paste in a mixing bowl.
  3. Add the shrimp to the bowl and mix until coated.
  4. You can cook straight away or leave to marinate the shrimp for between 30 minutes to 24 hours.
  5. Thread about 5 shrimp to each skewer (if using skewers)
  6. Preheat the grill (or charcoal grill) to medium heat, oil the grates and grill the shrimp for 2-3 minutes per side until opaque.
  7. Transfer grilled shrimp to a plate and set aside.
  8. Make harissa dressing by mixing all ingredients together.
  9. Assemble your salad and add shrimp to top.

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 (23%) Fiber 7g (28%) Sugar 13g (26%) Vitamin A 1098IU (22%) Vitamin C 20mg (22%) Calcium 202mg (20%) Iron 4mg (22%)

Nutrition Facts

Serving: 4Serving

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.