Grilled Harissa Shrimp Bowls

Discover the vibrant flavors of summer with these easy and healthy Grilled Harissa Shrimp Bowls, perfect for easy weeknight dinners or prep ahead meals. Tender grilled shrimp is marinated in smoky, slightly spicy Harissa paste, and blended with honey for a hint of sweetness and red pepper flakes for extra heat. To build these delicious bowls, start with a base of fluffy quinoa, offering a nutty flavor, along with roasted broccolini. Then top with creamy Tzatziki — made from Greek yogurt, cucumber, and garlic — for a cooling balance to the spicy shrimp. Finish with juicy cherry tomatoes for a burst of sweetness and a squeeze of lemon for acidity. These versatile bowls are ideal for summer grilling (but if you don’t have a grill, don’t worry; see the instructions below), customizable with your favorite ingredients, and make for wonderful meal prep. 

Grilled Harissa Shrimp Bowls

Serves: 4-6 | Prep Time: 30 minutes | Cook Time: 20 minutes

Ingredients:

Harissa Shrimp

• 2 lbs. large/jumbo shrimp, peeled and deveined
• ⅓ cup harissa paste, mild or hot (adjust to your preference)
• 2 tbsp. honey
• 2 tbsp. lemon juice
• 1-2 tbsp. olive oil
• Salt and black pepper, to taste
• ½ tsp. pepper flakes, optional additional when using mild harissa

Tzatziki 

• 1 cup plain Greek yogurt
• 1 English cucumber, grated and drained
• 2 tbsp. extra virgin olive oil
• 1-2 garlic cloves, grated
• 1-2 tbsp. fresh dill, finely chopped
• 1 tbsp. lemon juice
• 1 tsp. lemon zest
• Salt and pepper, to taste

For the bowls

• 1 ½ cups dry quinoa, rinsed
• 3 cups water or vegetable broth
• 1 ½ lbs. broccolini or broccoli 
• 1 tbsp. olive oil
• Garlic salt to taste 
• 2 cups cherry tomatoes, halved
• Lemon wedges for serving
• Finely chopped herbs for serving
• Red pepper flakes for serving

Directions:

For the shrimp

1. In a large bowl, add the shrimp, harissa, honey, lemon juice, olive oil, salt, pepper, and red pepper flakes if using. Mix well and coat the shrimp evenly. 
2. Thread the shrimp onto skewers, poking through the large end of the tail. If using bamboo skewers, soak the skewers for 30 minutes in water before grilling to prevent them from burning. 
3. Heat the grill to medium-high; scrape and oil the grates. Once heated, add the shrimp skewers and grill for 3 minutes per side with the lid closed.
4. No grill, no problem. Heat your broiler and add the shrimp to a foil-lined baking sheet. Broil for 3 minutes per side or until opaque and plump. 
5. Remove the shrimp from heat and top with lemon juice. Shrimp can be served on or off the skewers. 

For the quinoa

1. Rinse and drain 1 ½ cups of quinoa. In a medium pot, bring 3 cups of water or broth to a boil. Once boiling, stir in the quinoa, cover with a lid, reduce the heat to low, and simmer for 15 minutes. 
2. Remove from the heat and let stand, covered, for 5 minutes. Fluff with a fork before serving. 

For the broccolini

1. Preheat the oven to 425 degrees. 
2. Line a baking sheet with foil and add the broccolini. 
3. Drizzle with olive oil, tossing to coat evenly, and season with garlic salt. 
4. Bake for 10-15 minutes for thinner broccolini or 20 minutes for thicker stems. 

For the tzatziki

1. Trim the end of the cucumber and grate the cucumber over a plate or shallow bowl. Using your hands, cheesecloth, or paper towels, squeeze and drain as much water as possible from the cucumber shreds. 
2. Add the shredded cucumber to a mixing bowl along with the remaining ingredients. Taste and adjust seasonings if needed. Chill covered in the fridge until ready to serve. 

To assemble

1. To serve, scoop quinoa into the bowl, top with the shrimp, a few stems of broccolini, sliced cherry tomatoes, and a spoonful of tzatziki. Finish with a lemon wedge, fresh herbs, and red pepper flakes if desired. 
2. Store leftovers in the fridge for up to 3-4 days. 

Notes:

1. Other wonderful toppings: feta, goat cheese, avocado, roasted red peppers/sauteed peppers, olives, pickled onions or capers. 
2. Short cut: Use store-bought tzatziki.