Learn how to make delicious Harissa Honey Glazed Shrimp Skewers on the grill and pair them with a light and refreshing Israeli couscous salad that includes mint, cucumber, plums and cherries. 

John and I are big on al fresco dining, especially when the longer days and higher temperatures arrive. At least once a week, we try to plan a casual date night at home, where we set the patio table, light a couple of candles, pop open a bottle of wine and spend a little extra care preparing a nice meal together. It’s the perfect way for us to unwind, get some fresh air and catch up on the day’s events.

When J. Lohr Vineyards & Wines asked me to create an easy summer meal to pair with their Falcon’s Perch Pinot Noir, I immediately knew I wanted to include it in our weekly at-home date night tradition. And once I tasted it I also knew the perfect dish to serve: these Harissa Honey Glazed Shrimp Skewers.

Prepare these Harissa Honey Shrimp Skewers on the Grill and feel like a master chef 

This glazed grilled shrimp skewers are the perfect summer dinner recipe. They’re quick and easy to make, which means you’ll have more time for important things, like sitting on your patio with your loved ones and drinking a glass of wine.

They are gluten-free and, depending what you serve them with, they can also be low in carbs!  Perfect for Canada Day, Fourth of July, and all your other fun summer garden parties. 

What to serve with grilled shrimp skewers? 

We like to keep things simple and low-maintenance on these al fresco date nights, so usually one of us will take grill duty while the other prepares the side dish(es).

That way the cooking moves along quickly, which means more time to enjoy the sweet summer evenings and each other. 

I paired these Harissa Honey Glazed Shrimp Skewers with a light and refreshing Israeli couscous salad laced with all kinds of summer goodness including mint, cucumber, plums and cherries. 

But you could also serve them with: 

• Grilled or Steamed Vegetables – especially Charred Broccoli, Roasted Asparagus or Bell Pepper
• A simple green salad, or something more substantial like this lentil salad or a Greek Salad
• Zoodles 
• Cauliflower Rice, Broccoli Rice or Cauliflower Tabbouleh are excellent options if you’d like to keep things low carb.
• Broccoli Salad
• Quinoa 
• A grain like rice – brown rice, jasmine, basmati or black rice

How to make Harissa Honey Glazed Shrimp Skewers on the Grill:

How to make the harissa marinade:

The glaze for these shrimp skewers is deceptively easy! All you have to do is mix together harissa, a North African spice, with honey, garlic, lime (I like to use the juice and the zest) and vegetable oil. 

How to make Shrimp Skewers on the grill:

Preheat your grill. 

Then season the shrimp with salt and pepper and thread them onto skewers that have been soaked for at least 30 minutes, so that they don’t burn on the grill. Shrimp cooks quickly, so grilling should only take about 4-5 minutes.

Can I Cook Shrimp Skewers in the Oven? 

If you don’t have an outdoor grill, you can still make this recipe by cooking the shrimp skewers in your oven instead. However, you won’t have the same smoky flavor that you get from an outdoor grill. But don’t worry, they will still be ultra tasty

• Preheat the oven to 450 degrees F and coat a baking sheet with nonstick cooking spray.
• Place the glazed shrimp skewers onto the prepared baking sheet. Place the sheet into the hot oven and roast just until pink, firm and cooked through, about 5 to 6 minutes.

Tips for making shrimp skewers on the grill:

•  For this recipe, I use sunflower seed oil as it will stand up to the high heat of a grill.
• If you are using wooden skewers  on the grill be sure to soak them in water for at least 30 minutes first so that they do not burn.
• Heat the grill to high, around 450 degrees F.
• Cook the shrimp for a few minutes on each side, just until they are pink and opaque. This can happen in as few as 2 to 3 minutes per side, so don’t walk away from them!
•  You can either set the skewers directly onto the plates on top of the couscous salad, or carefully remove the shrimp from the skewers prior to serving.
• If using metal skewers, be careful not to touch them directly. They get really hot. 

This post is sponsored by J. Lohr Vineyards & Wines. Thank you for supporting the brands that make Le Petit Eats possible!

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Harissa Honey Glazed Shrimp Skewers with Israeli Couscous and Stone Fruit

Learn how to make delicious Harissa Honey Glazed Shrimp Skewers on the grill and pair them with a light and refreshing Israeli couscous salad that includes mint, cucumber, plums and cherries. 

Course Main Course

Cuisine American, Israeli, Middle Eastern

Keyword grilled shrimp skewers, how to grill shrimp, shrimp skewers recipe

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 4

Calories 459 kcal

Author Denisse

Ingredients

FOR THE COUSCOUS:

• 1 tablespoon olive oil
• 1 ½ cups Israeli couscous
• 2 ¼ cups vegetable broth
• ½ teaspoon salt
• zest and juice of 1 lime
• ¼ cup fresh mint leaves
• 2 plums thinly sliced
• ½ cup cherries halved and pitted
• 1 Persian cucumber thinly sliced

FOR THE SHRIMP SKEWERS:

• 2 teaspoons ground harissa or harissa paste
• 3 tablespoons honey
• 1 clove garlic minced
• zest and juice of 1 lime
• ¼ cup sunflower seed oil
• 1 pound large peeled and deveined shrimp
• ½ teaspoon salt
• ½ teaspoon black pepper
• Extra lime wedges for serving

Instructions

1. In a medium saucepan, heat olive oil over medium heat. Add couscous and toast for 2-3 minutes. Add broth and salt and bring to a boil. Reduce heat to a simmer, and cook, covered, until water is absorbed, about 10 minutes. Remove from heat and let stand, covered, for 2 – 3 minutes. Fluff gently with a fork, transfer to a bowl and let cool completely.
2. When cool, stir in lime zest, lime juice, mint, plums and cherries. Taste and season with more salt if necessary
3. In a medium bowl whisk together harissa, honey, garlic, lime zest, lime juice and oil. Add shrimp, salt and pepper and toss thoroughly to combine. Thread onto skewers that have been soaked for at least 30 minutes.
4. Grill over medium heat for about 2 minutes per side. Serve over a bed of couscous with additional lime wedges.