Spiced Shrimp
- Total Time
- 45 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 to 8 servings
- 1pound large shrimp, about 20, preferably Gulf, shelled and deveined
- ½teaspoon salt
- 1cup plain Greek-style yogurt
- 1tablespoon harissa paste, or to taste
- 1tablespoon finely minced cilantro leaves
- 2tablespoons ras el hanout (Moroccan spice blend)
- 2tablespoons unsalted butter, melted
- ½lemon, seeds removed
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
149 calories; 7 grams fat; 4 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 19 grams protein; 309 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Place shrimp in a bowl and add the salt. Mix well and set aside 30 minutes. Meanwhile, stir the yogurt and mix in the harissa and cilantro. Transfer to a serving dish and set aside.
- Step 2
Heat broiler. Rinse and dry shrimp, place in a bowl and add the ras el hanout. Toss to mix thoroughly. Select a shallow baking dish that will hold the shrimp snugly in a single layer. Brush with a little of the butter. Arrange shrimp in the dish and brush with remaining butter. Broil close to the source of heat until shrimp are lightly browned and cooked through, 6 to 8 minutes. (Alternatively, the shrimp can be placed on soaked wooden skewers, about 3 shrimp per stick, and broiled or grilled over high heat, turning once.) Squeeze the lemon over the shrimp.
- Step 3
Serve as a cocktail snack directly from the dish with picks to skewer shrimp and harissa dip alongside.
Private Notes
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Cooking Notes
Em
Made it after reading the wine pairing article. I think 1 cup of Greek yogurt is a lot, I threw away half of it , and 2 tablespoons of Ras el Hanout it’s was overwhelming. Maybe 1 it’s just right. Still, it was very good but it needs some adjustments.
Jackie
Did this with Baharat spice and it was good. For me the dipping sauce was missing the acid so I did squeeze some lemon in it - on its own it was spicy (I added a decent amount of harissa) but the flavour depth was missing for me. I did broil, but I think I will put on the cast iron grill next time to get a little char on the prawn and I think it will elevate the flavour.
Anne
I made this tonight and it was a big hit! I used one tablespoon of ras el hanout, instead of two, which was plenty, and I broiled the shrimp for 4 minutes. Delicious flavors!
Nancy
Florence Fabricant, what went wrong? I usually love your recipes. Some adjustments were needed to make this recipe shine for me. I used a half cup of well-strained homemade plain yogurt with 1/2 cup of chopped cilantro, 1 tbs shy harissa paste, 2-3 tbs cream (Guatemalan cream) and black pepper. Instead of butter, olive oil with ras el hanout, black pepper and salt at the same time. 3-4 minutes under the broiler was all my shrimp needed to be perfect. Zaatar next time, maybe Thanksgiving Day.
Em
Made it after reading the wine pairing article. I think 1 cup of Greek yogurt is a lot, I threw away half of it , and 2 tablespoons of Ras el Hanout it’s was overwhelming. Maybe 1 it’s just right. Still, it was very good but it needs some adjustments.
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