Quick Broiled Shrimp With Harissa and Beer Recipe

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

Vicky Wasik

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.

Recipe Facts

Active: 20 mins
Total: 20 mins
Serves: 2 to 4 servings

Rate & Comment


  • 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


  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 pan, kitchen shears


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.

This Recipe Appears In

Nutrition Facts (per serving)
407 Calories
31g Fat
13g Carbs
18g Protein
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Nutrition Facts
Servings: 2 to 4
Amount per serving
Calories 407
% Daily Value*
Total Fat 31g 40%
Saturated Fat 16g 78%
Cholesterol 204mg 68%
Sodium 1787mg 78%
Total Carbohydrate 13g 5%
Dietary Fiber 4g 13%
Total Sugars 1g
Protein 18g
Vitamin C 3mg 15%
Calcium 102mg 8%
Iron 2mg 11%
Potassium 452mg 10%
*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.)