Pair spicy, roasted harissa shrimp with the cool sharp flavors of radish and cilantro and create a perfect harmony of healthy freshness.
I love contrasts and textures in my food and this is a perfect example of how the right combination can result in a dish that you’ll want to serve up over and over again.
I came across some wild Argentinian shrimp and have read so many great things about it that I couldn’t wait to get home and try it. I was not disappointed! This shrimp is sweet and is like lobster in flavor and texture. I am certain I can’t go back now. As long as I can get my hands on these beautiful shrimp, it’s the only one for me!
These shrimp are naturally pink in their raw form and for some reason I found that even more enticing. My friend, Bobbi from Bam’s Kitchen is going to be laughing hard when she reads this post because she knows how much I love seafood. Bobbi! I have found SHRIMP NIRVANA!! ha!
I left the shells on when I roasted these which makes for messy eating but I love how soft and buttery they are. The harissa is very spicy so if you’re not a fan of heat, reduce the recipe by half. Make sure you get inside the shrimp, past the shell for the best flavor. If you want to remove the shells ahead of time that’s works too but go lighter on the sauce. Eight minutes in the oven and it’s done. So simple!
I’m got a healthy dose of Spring fever these days so adding radishes, fresh cilantro and basil were a natural. I was inspired by a recipe at bonappetit.com where they grilled the shrimp but unfortunately I’m still buried in snow. I have become a big fan of roasted shrimp though and far prefer it over sauteed for it’s ease and accuracy. It always turns out perfectly. With sauteeing, it can be easy to overcook it even for someone like me who eats it twice a week.
I combined the harissa with a garlic infused olive oil from this company. (I am not receiving compensation for this, I am just crushing on their products.) My sister in law gave me a beautiful box with 4 bottles- organic garlic, truffle, basil and red pepper extract infused oils and I’m having so much fun experimenting with them! I’m fairly certain she is a food blogger just waiting to break out because she’s a great cook and gives me the most awesome props for my photography!
This beautiful shrimp came from Marina del Ray Foods and I am now officially their biggest fan. Here’s the link if you’d like to look at their products. I am not receiving compensation for this either – I just want to share with you when I make a great find!
Share your seafood recipes with me on Instagram so I can peek into your kitchen. I’m nosy that way! Simply hashtag me at #simplyfreshdinners so I can share your creations. Cheers!
Roasted Harissa Shrimp Recipe
- 1 1/2 pounds medium to large shrimp unpeeled, deveined. (Leave peeled if desired)
- 2 tbsp olive oil extra virgin (I used garlic infused olive oil)
- 2-3 tbsp harissa paste
- 4 radishes trimmed, thinly sliced
- 1/2 cup fresh basil
- 1/2 cup fresh cilantro
- freshly cracked black pepper and sea salt to taste
Preheat oven to 400 F
Combine shrimp, harissa, and oil in a medium bowl; season with salt and toss to coat. Place on baking sheet.
Roast shrimp until cooked through, 3-4 minutes per side. (If you're using peeled shrimp, 3 minutes per side is plenty)
Transfer to a plate and let cool slightly.
Toss shrimp, radishes, basil, and cilantro in another medium bowl; season with salt and pepper.
DO AHEAD: Shrimp can be roasted 2 hours ahead. Cover and chill.