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Made with just the right amount of spice and better yet, it's good both as a salad and in a taco. What could be better?

Spicy Harissa Shrimp with Pineapple Mango Salad
Serves 2
Active time: 20 minutes
Total time: 20 minutes 


  • 1 cup chopped pineapple
  • 1 ripe but firm champagne (manila, Ataulfo) mango, peeled, cut into irregular 1½" pieces
  • 1 Persian cucumber, thinly sliced
  • ¼ small red onion, thinly sliced
  • 2 tablespoons fresh lime juice
  • ¼ cup extra virgin olive oil, divided
  • Kosher salt
  • 1 pound jumbo shrimp, peeled and deveined
  • ¼ cup spicy Harissa paste (or desired heat) (my favorite is Mina)
  • 1 garlic clove, finely grated
  • ½ teaspoon ground cumin
  • Torn mint leaves, lime wedges, urfa pepper or red pepper flakes, toasted corn tortillas (for serving)


  1. Toss shrimp, Harissa, garlic, cumin and 1 teaspoon kosher salt in a medium bowl until completely coated.shrimp harisa
  2. While shrimp rests, toss pineapple, mango, cucumber, onion, lime juice, 2 tablespoons olive oil and ½ teaspoon salt in a medium bowl. Let sit until ready to serve.
  3. Heat remaining 2 tablespoons olive oil in a large skillet over high until you see faint wisps of smoke rising over the oil. Cook shrimp until lightly browned on both sides for about 3 minutes on each side. shrimp in saute pan
  4. Transfer to plates and top with pineapple salad, mint leaves, a squeeze of lime, and a sprinkle of urfa pepper.plating salad

**For an added twist, put shrimp and pineapple salad into corn tacos. 

Follow Rick on Instagram: @rick_andrew_martinez

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