Harissa Grilled Peel and Eat Shrimp

Serve up tender, more flavorful shrimp by keeping the shells on while you grill.

Serves: 8Prep: 20 minutesCook: 5 minutesTotal: 25 minutesDifficulty: Easy

Serves: 8


  • 1 pound shell-on easy peel large shrimp
  • 1 tablespoon canola oil
  • 2 tablespoons Private Selection™ Moroccan Inspired Harissa Seasoning Blend
  • 1⁄2 cup plain Greek yogurt
  • 1 tablespoon fresh mint, chopped
  • 1⁄2 teaspoon lemon zest
  • 1⁄4 teaspoon minced garlic
  • 1⁄8 teaspoon kosher salt


  • Toss shrimp with oil and harissa seasoning. Marinate in the refrigerator for at least 15 minutes or up to 1 hour.
  • In a small bowl mix together yogurt, mint, lemon zest, garlic and salt. Refrigerate until ready to serve.
  • Heat grill to medium heat.
  • Place shrimp on grill and cook 4-6 minutes, flipping once, or until shells are pink and shrimp is opaque.
  • Serve shrimp with yogurt sauce.
  • Refrigerate leftovers.