spicy harissa shrimp with pineapple mango salad
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
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)
- Toss shrimp, Harissa, garlic, cumin and 1 teaspoon kosher salt in a medium bowl until completely coated.
- 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.
- 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.
- Transfer to plates and top with pineapple salad, mint leaves, a squeeze of lime, and a sprinkle of urfa pepper.
**For an added twist, put shrimp and pineapple salad into corn tacos.
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