Harissa Honey Glazed Shrimp Skewers

These Harissa Honey Glazed Shrimp Skewers are paired with a light and refreshing Israeli couscous salad that includes mint, cucumber, plums and cherries. 

Harissa Honey Glazed Shrimp Skewers

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.

Harissa Honey Glazed Shrimp Skewers

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.

Harissa Honey Glazed Shrimp Skewers

The spicy, sweet and smoky characters of this dish pair perfectly with this Pinot Noir, whose grapes are grown in the cool climate regions of Arroyo Seco and Santa Lucia Highlands in Monterey County. It has notes of vibrant red fruit running throughout and a pleasantly talcy finish, making it light enough to pair with grilled seafood dishes, such as these Harissa Honey Glazed Shrimp Skewers.  

Harissa Honey Glazed Shrimp Skewers

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. 

Harissa Honey Glazed Shrimp Skewers

The cherries in the couscous echo the cherry notes in the wine. Fun fact- I happen to have a background in wine from before I became a private chef and food blogger, so I absolutely love when the two worlds collide and I can pair a dish that I’m creating with a beautiful bottle such as this J. Lohr Estates Falcon’s Perch Pinot Noir.

Harissa Honey Glazed Shrimp Skewers

HOW TO MAKE HARISSA HONEY GLAZED SHRIMP SKEWERS:

The glaze 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. Something like sunflower seed oil will stand up to the high heat of a grill.

Harissa Honey Glazed Shrimp Skewers

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.

Harissa Honey Glazed 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. As far as the clean up goes, that depends on who wins the coin toss!

Harissa Honey Glazed Shrimp Skewers

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

Harissa Honey Glazed Shrimp Skewers
5 from 4 votes
Print

Harissa Honey Glazed Shrimp Skewers with Israeli Couscous and Stone Fruit

Course Main Course
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4

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.

Harissa Honey Glazed Shrimp Skewers

 

Subscribe to Le Petit Eats

Comments

  1. Rae

    What a perfect date night you put together! A friend of mine has worked for J. Lohr for several years, and this particular pinot noir is really tasty when used in blackberry jam, it’s one of my favorite ways to use up any bottles I have lying around.

    Reply
  2. Sherri

    What a wonderful evening! I really love the flavors of the harissa and honey with the shrimp. My husband and I are always looking for new shrimp dishes and this looks amazing! Thanks for the wine suggestion too! 🙂

    Reply
    1. Denisse Post author

      Thanks Jenni! The plum, cherries, cucumber and mint all go so well together. The couscous itself is an amazing side dish on its own!

      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.