Description
This Shrimp with Harissa Butter recipe features succulent large shrimp sautéed in a rich, spicy harissa butter sauce infused with garlic and fresh lemon juice. It’s a quick and flavorful dish perfect for a satisfying weeknight dinner or impressive appetizer, garnished with fresh cilantro or parsley and served with lemon wedges for an extra zing.
Ingredients
Scale
Shrimp and Seasoning
- 1 pound large shrimp, peeled and deveined
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Harissa Butter Sauce
- 1/4 cup unsalted butter, softened
- 2 tablespoons harissa paste
- 2 cloves garlic, minced
- 1 tablespoon fresh lemon juice
Garnish and Serving
- Fresh cilantro or parsley, for garnish
- Lemon wedges, for serving
Instructions
- Prepare the Harissa Butter: In a small bowl, combine the softened unsalted butter with the harissa paste, minced garlic, and fresh lemon juice. Mix thoroughly until smooth and evenly blended to create a flavorful harissa butter mixture.
- Season the Shrimp: Pat the peeled and deveined shrimp dry with paper towels. Season them evenly with salt and black pepper to enhance their natural flavor.
- Cook the Shrimp: Heat a large skillet over medium heat. Add the harissa butter mixture to the skillet and allow it to melt, releasing its aroma. Once melted and hot, add the seasoned shrimp in a single layer. Sauté the shrimp for about 2-3 minutes on each side, or until they turn pink and are cooked through. Be careful not to overcook the shrimp to keep them tender.
- Serve: Transfer the cooked shrimp to a serving plate. Spoon any remaining harissa butter sauce from the skillet over the shrimp. Garnish with freshly chopped cilantro or parsley and serve immediately with lemon wedges on the side for squeezing over the top.
Notes
- For spicier heat, add extra harissa paste to the butter mixture.
- You can substitute fresh parsley if cilantro isn’t available or preferred.
- Serve with crusty bread or over rice to soak up the flavorful butter sauce.
- Ensure shrimp are fresh or properly thawed if using frozen for the best taste and texture.
