SPICY HARISSA-INFUSED OLIVE OIL SHRIMP
A versatile, aromatic oil inspired by traditional Harissa paste, perfect for marinating or finishing meats and roasted vegetables. Today’s recipe uses this bold, flavorful oil with grilled shrimp, creating a spicy and fragrant dish that can be enjoyed immediately or after marinating.
🕒 Prep Time: 1 hour + marinating
🍳 Cook Time: 4 min
🍰 Servings: 4-5
Ingredients
For the Shrimp:
- 40–50 medium shrimp, peeled and deveined
- Salt
- Fresh mint leaves (for garnish)
Harissa Oil:
- 2 g coriander seeds
- 2 g cumin seeds
- 1 g caraway seeds
- 2 g black peppercorns
- ½ tsp dried crushed mint
- 1 garlic clove
- 2 tsp chili flakes in oil (or substitute with spicy chili paste like Eros Pista)
- 100 ml olive oil
Instructions
- In a mortar, crush coriander, cumin, caraway seeds, black peppercorns as finely as possible. Add dried mint, crushed garlic, chili flakes/paste, and olive oil. Mix thoroughly with the pestle to create the harissa oil infusion.
- Let the oil sit at room temperature for 1 hour, then refrigerate until ready to use.
- Clean and pat shrimp dry with paper towels. Season lightly with salt and brush with a small amount of plain oil to prevent sticking.
- Heat a grill pan for 5 minutes until very hot. Grill shrimp for about 2 minutes per side until pink and opaque.
- Transfer shrimp to a bowl and immediately toss with the harissa oil infusion.
- Serve shrimp warm or allow to marinate for a few hours at room temperature (maximum 4 hours), then refrigerate. Bring back to room temperature before serving.
- Pair with warm flatbreads as an appetizer or serve with rice as a main dish.
💡 Tips
- Use freshly cracked whole spices for the best flavor in the harissa oil.
- Control spiciness by adjusting chili paste quantity.
- Do not marinate shrimp for more than 4 hours at room temperature to ensure freshness.
🎉 Perfect For
- Spicy seafood lovers
- Flavorful appetizers and light meals
- Mediterranean and North African-inspired dishes