Quick Broiled Shrimp With Harissa and Beer Recipe

Spicy harissa paired with bitter and hoppy beer make the ultimate broiled shrimp.

By
Sohla El-Waylly
Sohla El-Waylly

Sohla El-Waylly is a culinary creator, video host, and CIA graduate whose work can be found on Serious Eats, Bon Appetit, The New York Times, Food52, YouTube, and more.

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Updated July 07, 2023

Why It Works

  • The bitter and hoppy flavors of beer cut the richness of the butter and complement the shrimp's natural sweetness.
  • Preheating a sheet tray or cast iron allows the shrimp to cook from the top and the bottom.
  • Leaving the shell on the shrimp prevents them from overcooking and gives them more flavor.

Shrimp and butter have always been the ultimate combo, but the additions of bitter, hoppy beer paired with a spicy homemade harissa pack this simple dish with flavor. The shrimp are cooked shell-on under a broiler, yielding plump and juicy flesh. The resulting butter and beer sauce is begging to be mopped up with crusty bread. You won't even need a plate for this one, just dig right into the piping hot skillet.

Overhead view of a foil-lined sheet pan containing quick broiled shrimp with harissa and beer. Torn pieces of baguette are piled nearby.

Serious Eats / Vicky Wasik

April 2018

Recipe Details

Quick Broiled Shrimp With Harissa and Beer Recipe

Active 20 mins
Total 20 mins
Serves 2 to 4 servings
Cook Mode (Keep screen awake)

Ingredients

  • 1 pound 16/20 shrimp, shell-on, deveined

  • 1 1/2 teaspoons kosher salt

  • 1/2 bottle (6 ounces) beer, whatever kind you're drinking

  • 2 cloves garlic, thinly sliced

  • 1/2 cup (4 ounces) butter, room temperature, cut into 1-inch pieces

  • 1/4 cup (2 ounces) fresh chile harissa (see note)

  • 1/4 cup (2 ounces) dried chile harissa

  • Bread and more beer to serve

Directions

  1. Place a sheet tray lined with foil or a large cast iron skillet under the broiler to preheat. Toss the cleaned shrimp with salt. Set aside.

  2. Add the beer and garlic to a small, 2-quart saucepan over medium-high heat. Reduce until it is sticky and only about 3 tablespoons in volume, about 5 minutes. The beer will foam up while boiling. Set the pot askew on the burner to prevent it from boiling over.

  3. Add the butter to the beer one tablespoon at a time while constantly swirling until incorporated and thick, about 2 minutes. Remove from heat and stir in the harissas.

  4. Pour the butter sauce over the shrimp and toss to combine. Pour the shrimp and all the sauce on the preheated sheet tray or skillet. It will hiss and sputter. Make sure the shrimp is in one even layer and place the tray or the skillet under the broiler until shrimp are opaque and cooked through, about 4 minutes. Serve immediately.

Special Equipment

Rimmed baking sheet or cast iron skillet, kitchen shears

Notes

Store-bought harissa works just as well. Feel free to add more or less to your taste. Other chili pastes that work well in this dish are canned chipotles, sambal, and curry paste.

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Nutrition Facts (per serving)
407Calories
31gFat
13gCarbs
18gProtein
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Nutrition Facts
Servings: 2 to 4
Amount per serving
Calories407
% Daily Value*
Total Fat 31g40%
Saturated Fat 16g78%
Cholesterol 204mg68%
Sodium 1787mg78%
Total Carbohydrate 13g5%
Dietary Fiber 4g13%
Total Sugars 1g
Protein 18g
Vitamin C 3mg15%
Calcium 102mg8%
Iron 2mg11%
Potassium 452mg10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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