MoroccoSalads

Moroccan Salad [with Harissa Shrimp]

Plump and piquant Harissa shrimp on a bed of bright crisp greens and North African herbs

Moroccan Salad Bowl

  Moroccan Salad

If you were to travel to Morocco and order a salad in some exotic souk, you’d likely get a melded cooked dish with several different savory components – think eggplant, sautéed greens, seasoned carrots –  a North African antipasto. And the dish will likely vary from one restaurant to the next. Our Moroccan Salad combines the classic crisp American salad with the bold, piquant spices of the Berber culture and salty olives, cooling mint, plump couscous and parsley that’s adored throughout the region.

But the spotlight is reserved for our Harissa Shrimp.

Moroccan Salad

Harissa is the North African condiment, bursting with roasted red peppers and an array of spices. I tossed several perfectly cooked wild Georgia shrimp in skillet with a generous helping of Harissa.

The brightness of the dressing along with the depth and heat of the Harissa gives the salad a unique Moroccan identity.

Moroccan Salad Shrimp

Of course, you can substitute the shrimp for just about any protein you like. Just be sure to add the Harissa sauce to your protein after it has been cooked.

Moroccan Salad Shrimp Herbs

Mint and parsley along with lemon zest are essential to making this recipe work, so be sure to follow the recipe as too much will overpower the salad.

Moroccan Salad Harissa Shrimp

Pause for a moment on that last picture of the shrimp. See how the edges are curled just ever so slightly? When you take a bite of a shrimp like that, you can expect it to be tender and plump. Then when the Harissa hits the middle of your tongue, you’ll feel a slight warmth, then a bit of a tang, ending in a slow, delectable burn. Now imagine some mint, cool couscous and crisp romaine on the same fork. Yeah, I swooned a bit, too.

Falls in love with delicate glass of Maghrebi mint tea

Stir dreams of ferry rides across the Strait of Gibraltar

In the spice chest, you’ll find coriander, parsley, mint and lemon zest

Suggestions and Alternatives:

  • For this recipe, you can substitute chopped romaine for mixed greens or even chopped spinach.
  • Coat your protein with Harissa after it has been cooked, if you add the Harissa to raw protein and then cook it, you will burn the Harissa Sauce, and your protein will taste scorched.
  • Please try and serve the salad as soon as possible, the lemon juice and olive oil will wilt your romaine in about 5 minutes. You want that sweet crunch of chopped romaine lettuce.

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Moroccan Salad

Moroccan Salad Bowl

Moroccan Salad [with Harissa Shrimp]

Course: Salad
Cuisine: Morroco
Prep Time: 5 minutes
Cook Time: 8 minutes
Total Time: 13 minutes
Servings: 4 people
Calories: 331 kcal

Fresh romaine salad Moroccan spices and herbs.

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Ingredients

Moroccan Salad [with Harissa Shrimp]

  • 2 large seedless English cucumbers diced
  • 1 medium carrot shredded
  • 2 heads romaine chopped
  • 2 Roma tomatoes diced
  • 1/4 red onion shaved
  • 10 olives pitted
  • 1/2 bunch flat leaf parsley chopped
  • 10 mint leaves torn
  • 3 lemons juiced
  • 1 lemon zest
  • 4 teaspoons coriander ground
  • 1 tbs. Kosher salt
  • 5 tbs. olive oil extra virgin
  • 16 shrimps peeled / de-veined
  • 4 tbs. Harissa Sauce
  • 1/4 cup Israeli couscous quality

Instructions

Instructions

  1. wash, peel and De-vein 16 fresh shrimp, (save shells and freeze for future stocks).

  2. wash 2 heads romaine lettuce and fine chop in medium size bowl.

  3. dice 2 large Roma tomatoes into 1 inch.cubes, and add to bowl.
  4. peel and shred 1 large carrot using a box grater and add to bowl.

  5. Using a mandolin, shave 1/4 small red onion and place in ice bath.

  6. let sit for at least 10 minutes. strain and set aside.
  7. bring 2 cups salted water to a rapid boil.

  8. add Israeli couscous and cook for 8 minutes, or until done.

  9. strain couscous and place on sheet tray, immediately and add 2 tbs. olive oil,  coat and cool for 5 minutes in refrigerator.

  10. chop 1/2 bunch parsley, 10 chopped mint leaves and the zest of 1 lemon.

  11. add 4 teaspoons ground coriander and chopped mixed olives.
  12. combine all ingredients and couscous to romaine lettuce. set aside.

  13. using a medium size saute pan add 2 tbs. olive oil and get pan hot, medium high heat at least 5 minutes.
  14. once pan starts to smoke add 8 shrimp and cook until the shrimp start to curl, then remove from heat. repeat with remaining shrimp.

  15. once all shrimp have seared on both sides, remove from heat and add 4 tbs. Harissa sauce. Be sure all shrimps are coated.

  16. toss salad with 3 tbs. olive oil, add 1 teaspoon of Kosher salt and juice of 2 lemons.

  17. divide by four and place shrimp around salad, or as you wish.

  18. serve immediately. If you let this salad sit for more than 5 minutes the lemon juice will wilt the Romaine.

Nutrition Facts
Moroccan Salad [with Harissa Shrimp]
Amount Per Serving
Calories 331 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 2g 10%
Cholesterol 60mg 20%
Sodium 227mg 9%
Potassium 374mg 11%
Total Carbohydrates 31g 10%
Dietary Fiber 8g 32%
Sugars 0.25g
Protein 12g 24%
Vitamin A 604.3%
Vitamin C 26.3%
Calcium 16.1%
Iron 23%
* Percent Daily Values are based on a 2000 calorie diet.

 

16 Comments

  1. The salad looks delicious and while I’ve never tried Harissa sauce, the spicy tangy sauce sounds like a delicious accompaniment to the shrimp and salad. My mint plants have also taken off this year and I can’t wait to use it in some recipes. I will be looking for the Harissa sauce and trying this recipe very soon!

  2. This look delicious! We love shrimp and I love how easy this sald is to prepare. I have never tried Harissa sauce before, I ‘m going to make this for sure!

  3. In the summertime we eat some sort of salad nearly every evening for dinner. This one looks divine. In fact, Harissa is one of our favorites. I order it online .. mild for me and spicy for my husband. Adding your recipe to next week’s menu!

  4. Now, this looks so good! I love how fresh and vibrant the veggies and that shrimp would be to die for, I am going to have try it out at our next cookout.

  5. I love the colors in this salad! So tempting … you just know it’s full of flavor. Salads are definitely at the top of my menu planning during the summer months. This one is going into the rotation!

  6. This would make the best summer dish. The kids thankfully, love fish and shrimp and with them out of school we are always looking for quick healthy recipes like this salad.

  7. I haven’t tried Harissa before but it seems so tasty! I like the bright orange color of the shrimps and the texture looks succulent. This is such a great recipe!

  8. The last photo of the shrimp had me drooling. I wish I saw this recipe earlier. I just finished making dinner and we’re having butter-garlic spicy shrimp. I guess we’ll be having shrimp again tomorrow. I just got to try your recipe!

  9. This looks absolutely delicious. We love Moroccan food because of the pairings of flavors but I’ve never made it myself. This recipe has made me decide to give it a try. I have never heard of Harissa but the photos of this salad alone have convinced me that anything that looks that delectable must taste amazing. Thanks for sharing this recipe. I pinned it for later.

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