Ingredients
Scale
- 1 small head garlic
- 1 cup chopped fresh cilantro leaves
- 1 lime, juiced
- 1 tablespoon dry white apple vinegar (optional)
- 3 to 4 tablespoons extra virgin olive oil (plus more for shrimp)
- 2 tablespoons harissa or chili paste
- 1.5 pounds peeled and deveined large shrimp
- Kosher salt and black pepper
- Fresh parsley for garnish
Instructions
- Preheat your oven to 400°F.
- Roast the garlic by trimming the top, drizzling with olive oil, wrapping in foil, and baking for about 10 minutes until tender.
- Once cool, crush or chop the roasted garlic finely.
- Combine garlic, cilantro, lime juice, vinegar (if using), olive oil, and harissa in a bowl; whisk well.
- Heat a cast iron skillet or grill over high heat. Season shrimp with salt and pepper, drizzle with olive oil, then cook for about 2 minutes per side until pink.
- Toss cooked shrimp in the garlic sauce immediately before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 210
- Sugar: 1g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 25g
- Cholesterol: 160mg