Quick Broiled Shrimp With Harissa and Beer Recipe

Quick Broiled Shrimp With Harissa and Beer is a bold, flavorful seafood dish that comes together with very little effort. Shell-on shrimp are broiled until just cooked, then coated in a rich sauce made with butter, garlic, beer, and spicy harissa.

The shells help keep the shrimp juicy while adding extra flavor to the pan sauce. Serve everything with plenty of crusty bread for soaking up the spicy, buttery sauce—and don’t forget an extra cold beer alongside it.

Why You’ll Love This Broiled Shrimp Recipe

• Quick and easy: The shrimp cook under the broiler in just minutes.
• Big flavor: Garlic, butter, beer, and harissa create a rich and spicy sauce.
• Juicy shrimp: Cooking the shrimp in their shells helps protect them from drying out.
• Minimal ingredients: You only need a handful of ingredients to make this flavorful dish.
• Great for sharing: Serve it straight from the pan with bread for dipping.

Quick Recipe Overview

Prep Time: 10 minutes
Cook Time: 6–8 minutes
Total Time: About 20 minutes
Servings: 4
Course: Main Course / Appetizer
Cuisine: Mediterranean-Inspired

Ingredients

• 1 pound 16/20 shrimp, shell-on and deveined
• 1½ teaspoons kosher salt
• ½ bottle (6 ounces) beer, any kind you prefer
• 2 cloves garlic, thinly sliced
• ½ cup (4 ounces) butter, room temperature and cut into 1-inch pieces
• ¼ cup (2 ounces) fresh chile harissa
• ¼ cup (2 ounces) dried chile harissa
• Bread, for serving
• More beer, for serving

How to Make Quick Broiled Shrimp With Harissa and Beer

1. Prepare the Shrimp

Preheat your broiler to high and position an oven rack about 5–6 inches below the broiler.

Pat the shrimp dry with paper towels.

Arrange the shell-on shrimp in a large broiler-safe skillet or baking dish in a single layer. Sprinkle evenly with the kosher salt.

2. Add the Beer and Garlic

Pour the beer around the shrimp rather than directly over them.

Scatter the sliced garlic around the shrimp.

Place the skillet under the broiler and cook for about 2–3 minutes, until the shrimp begin to turn pink.

3. Add the Butter and Harissa

Carefully remove the hot skillet from the oven.

Add the room-temperature butter pieces around the shrimp.

Spoon the fresh and dried chile harissa over the shrimp and into the beer and garlic mixture.

Return the skillet to the broiler.

4. Broil Until the Shrimp Are Cooked

Broil for another 2–4 minutes, watching closely, until the shrimp are opaque and cooked through and the butter has melted into the beer and harissa.

The exact cooking time will depend on the size of the shrimp and the strength of your broiler.

Avoid overcooking—the shrimp should be firm and juicy rather than rubbery.

5. Serve Immediately

Carefully remove the skillet from the oven.

Spoon some of the spicy butter sauce over the shrimp.

Serve immediately with crusty bread for dipping and plenty of cold beer.

Recipe Tips for Success

Keep the shells on. Shell-on shrimp stay especially juicy under the broiler and develop more flavor as they cook.

Pat the shrimp dry. Removing excess moisture helps the shrimp broil rather than steam.

Watch the broiler closely. Shrimp cook very quickly under high heat, so don’t walk away while they’re cooking.

Use room-temperature butter. It melts more quickly and combines more easily with the beer and harissa.

Choose a beer you enjoy drinking. A light lager, pale ale, or another beer you already like can work well.

Serve immediately. The buttery harissa sauce is best while hot.

Ingredient Substitutions

• Shrimp: Use another large shrimp size, adjusting the cooking time as needed.
• Fresh chile harissa: Use additional dried harissa if fresh harissa isn’t available.
• Dried chile harissa: A good-quality harissa paste can be used in its place.
• Butter: Unsalted butter gives you more control over the final seasoning.
• Beer: A light lager, wheat beer, or pale ale can all work.
• Bread: Crusty sourdough, baguette, or rustic country bread are excellent choices.

Flavor Variations

Extra-Spicy Harissa Shrimp

Add more harissa or a pinch of crushed red pepper flakes for additional heat.

Lemon Harissa Shrimp

Finish the cooked shrimp with fresh lemon juice and a little grated lemon zest.

Garlic Butter Shrimp

Increase the garlic for a more pronounced garlic-butter flavor while keeping the harissa more subtle.

Herb Harissa Shrimp

Finish the dish with chopped fresh parsley or cilantro for a fresh contrast to the spicy sauce.

What to Serve With Harissa Shrimp

This shrimp is especially good with foods that can soak up the sauce:

• Crusty bread
• Sourdough
• Baguette
• Couscous
• Steamed rice
• Roasted potatoes
• Simple green salad
• Grilled vegetables
• Lemon wedges

How to Store

For the best texture, serve the shrimp immediately.

If you have leftovers, remove the shrimp from the shells and transfer them with the sauce to an airtight container. Refrigerate for up to 2 days.

Reheat gently in a skillet over low to medium heat until warmed through. Avoid prolonged reheating because shrimp can become tough.

Can You Freeze Broiled Shrimp?

Freezing cooked shrimp is possible, but the texture may become slightly softer after thawing.

If freezing, allow the shrimp and sauce to cool completely before transferring them to an airtight freezer-safe container. Freeze for up to 1 month for the best quality.

Thaw overnight in the refrigerator and reheat gently.

Frequently Asked Questions

Can I use peeled shrimp?

Yes. Peeled shrimp can be used, although shell-on shrimp help retain moisture and add extra flavor during broiling.

What size shrimp should I use?

This recipe calls for 16/20 shrimp, meaning there are approximately 16–20 shrimp per pound. Large shrimp work particularly well because they can withstand the high heat of the broiler without cooking too quickly.

What type of beer works best?

A beer that you enjoy drinking is a good starting point. A light lager provides a clean flavor, while a pale ale can add more character.

Is harissa spicy?

Harissa is a North African chile-based condiment that can range from mildly spicy to quite hot depending on the peppers and preparation. Adjust the amount according to your preferred heat level.

How do I know when shrimp are done?

Cooked shrimp should become opaque and firm, with a pink exterior. Avoid cooking them much longer than necessary because overcooked shrimp can become rubbery.

Can I make this without alcohol?

Yes. Replace the beer with seafood stock or chicken stock. You can also use water with a squeeze of lemon for a lighter sauce.

Nutrition Information

Approximate nutrition per serving, including the shrimp and sauce but excluding bread and additional beer:

• Calories: 390
• Protein: 29g
• Carbohydrates: 6g
• Fat: 29g
• Fiber: 1g
• Sodium: 1,200–1,400mg

Nutrition information is an estimate and will vary depending on the shrimp, butter, harissa, beer, and amount of sauce consumed.

Final Thoughts

Quick Broiled Shrimp With Harissa and Beer is an easy way to turn a handful of ingredients into a bold and satisfying seafood meal. The combination of juicy shell-on shrimp, buttery garlic sauce, beer, and spicy harissa creates plenty of flavor without complicated preparation.

Serve the shrimp straight from the skillet with crusty bread for dipping, and pair it with a cold beer for a simple meal that’s made for sharing.

Print