Unfortunately I am the only person who eats shrimp in my household so I ate 1.5 pounds of shrimp to bring you this great recipe! Oh, what a sacrifice I have made! 🙂 But out of that shrimp-a-thon comes Harissa Shrimp with Grilled Fattoush.
The spicy harissa compliments the sweet shrimp perfectly. While your mouth is pleasantly on fire take a bite of that cooling grilled fattoush salad. Yeah, I know. Its pretty amazing and the fact that it is crazy quick just adds to the awesomeness that is harissa shrimp.
I hope you give this one a try and let me know what you think!
If you like shrimp be sure to check out https://snapyoursupper.com/grilled-five-spiced-shrimp-with-kumquat-glaze-daikon-mango-salad/
Spicy harissa shrimp served with grilled fattoush salad
- 1 pound shrimp 16-20 size peeled and deveined
- 2 tablespoons harissa
- 1/4 teaspoon kosher salt
- 2 teaspoons canola/vegetable oil
- 1 teaspoon canola oil
- 2 green onions
- 1 large yellow bell pepper
- 1/4 red onion
- 2 whole pitas
- 1 teaspoon olive oil
- 1 teaspoon za’atar seasoning
- 1 juice of lemon
- 2 cloves garlic crushed
- 2 teaspoons sumac
- 1/4 teaspoon kosher salt
- 1/4 cup olive oil
- 2 cups cherry tomatoes halved
- 1 european cucumber
- 1/2 cup fresh mint chopped
- 1/4 cup fresh parsley chopped
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Pre heat grill to medium high
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In large bowl combine shrimp, harissa, 1/4 teaspoon kosher salt and 2 teaspoons canola oil. Toss to combine and set aside while you make salad.
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In medium sized bowl combine 1 teaspoon canola oil, green onions, red onion, and bell pepper. Grill until lightly charred. Green onions will be done in 2 minutes; remove from grill. Continue to grill red onion and pepper for 5-8 minutes until nicely blistered. Remove all vegetables from the grill. Chop red onion and green onions into bite sized pieces. Place yellow pepper in a small bowl and cover with plastic for 5 minutes.
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Remove bell pepper from plastic and remove skin. De-seed and chop into bite sized pieces.
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Brush pitas with 1 teaspoon of olive oil and sprinkle with za’atar. Add pitas and shrimp to grill. Cooking for 2 minutes each side. Remove from grill and chop pita into bite sized pieces.
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In small bowl prepare dressing. Whisk together lemon juice, garlic, sumac, 1/4 teaspoon kosher salt, and 1/4 cup of olive oil.
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In large serving bowl toss together, cherry tomatoes, cucumber, mint, parsley, green onions, red onion, and bell pepper. Drizzle dressing over salad and toss lightly. Top with grilled shrimp and pita. Serve immediately.