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) -

Harissa Grilled Shrimp with Orzo and Olives

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

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!