Name: Harissa Grilled Shrimp with Orzo and Olives
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 1 1/2 cups dry orzo -; 3 tablespoons extra virgin olive oil, divided -; Zest and juice of 1 lemon (about 2 tablespoons juice) -; 1/2 teaspoon ground turmeric -; 1 1/4 teaspoons kosher salt, divided, plus more for pasta water -; 1 cup pitted mild green olives, such as green Picholine or Castelvetrano, crushed -; 3 tablespoons harissa, divided -; 1 teaspoon paprika -; 1/2 teaspoon ground cumin -; 1/2 teaspoon garlic powder -; 1 pound peeled and deveined shrimp (16/20) -

Ingredients for - Harissa Grilled Shrimp with Orzo and Olives

1. 1 1/2 cups dry orzo

2. 3 tablespoons extra virgin olive oil, divided

3. Zest and juice of 1 lemon (about 2 tablespoons juice)

4. 1/2 teaspoon ground turmeric

5. 1 1/4 teaspoons kosher salt, divided, plus more for pasta water

6. 1 cup pitted mild green olives, such as green Picholine or Castelvetrano, crushed

7. 3 tablespoons harissa, divided

8. 1 teaspoon paprika

9. 1/2 teaspoon ground cumin

10. 1/2 teaspoon garlic powder

11. 1 pound peeled and deveined shrimp (16/20)

How to cook deliciously - Harissa Grilled Shrimp with Orzo and Olives

1 . Stage

Heat the grill to high heat, 450°F. If using wooden skewers, soak them in water for about 20 minutes. You’ll be 6 or 7 skewers.

2 . Stage

Meanwhile, cook the orzo: Bring a medium pot of salted water to a boil over high heat. Add the orzo and cook according to package directions. Drain the orzo into a colander set in the sink and return it back into the pot.

3 . Stage

Dress the orzo: Toss the orzo with 1 tablespoon olive oil, the lemon zest and juice, turmeric, and 1 teaspoon salt. Stir in the olives.

4 . Stage

Assemble the shrimp: In a large bowl, whisk the remaining 2 tablespoons olive oil, 2 tablespoons harissa, paprika, cumin, garlic powder, and the remaining 1/4 teaspoon salt. Add the shrimp, toss to coat, then thread the shrimp onto metal or soaked wooden skewers. Use disposable gloves if you’d like.

5 . Stage

Grill the shrimp and serve: Grill the shrimp for 2 minutes, uncovered, then flip and baste the shrimp with the remaining 1 tablespoon harissa. Skip the baste if you would prefer the shrimp less spicy. Continue cooking until the shrimp are opaque and just cooked through, about 2 minutes more. Serve the grilled shrimp with the orzo. Store leftovers in an air-tight container in the fridge for up to 2 days. Shrimp can become rubbery when you reheat it in the microwave—place them under the orzo so they’re a little protected to help preserve their texture. Did you love the recipe? Leave us stars below!