Shakshuka‑Inspired Shrimp Skewers

Makes 4 skewers · 1 per serving

Steps

1. Step 1

   In a large bowl, toss the shrimp with olive oil, ground cumin, smoked paprika, salt, and black pepper until evenly coated. Thread the shrimp onto the soaked wooden skewers, arranging 2–3 shrimp per skewer.

   • 1 lblarge shrimp, peeled and deveined
   • 2 tbspolive oil
   • ½ tspground cumin
   • ½ tspsmoked paprika
   • ¼ tspsalt
   • ¼ tspblack pepper
   • 8wooden skewers, soaked

2. Step 2

   Heat a grill pan or outdoor grill over medium‑high heat. Grill the shrimp skewers for 2–3 minutes per side, until pink and lightly charred, being careful not to overcook. Transfer to a plate and keep warm.

   • 1 lblarge shrimp, peeled and deveined
   • 8wooden skewers, soaked

3. Step 3

   Meanwhile, heat olive oil in a medium saucepan over medium heat. Add the diced yellow onion and cook, stirring occasionally, until softened and translucent, about 4 minutes.

   • 1 tbspolive oil
   • ½yellow onion, diced

4. Step 4

   Add the minced garlic and diced red bell pepper; sauté for another 2 minutes until fragrant. Stir in the canned diced tomatoes, harissa paste, ground cumin, and smoked paprika. Simmer gently for 6–8 minutes, allowing the flavors to meld and the sauce to thicken slightly.

   • 2garlic cloves, minced
   • ½red bell pepper, diced
   • 1 cupcanned diced tomatoes
   • 1 tspharissa paste
   • ½ tspground cumin
   • ½ tspsmoked paprika

5. Step 5

   Remove the sauce from heat and stir in chopped fresh cilantro; season with additional salt and pepper to taste. Spoon a generous portion of the sauce over the grilled shrimp skewers.

   • 2 tbspfresh cilantro, chopped
   • ¼ tspsalt
   • 1 lblarge shrimp, peeled and deveined
   • 8wooden skewers, soaked

6. Step 6

   While the sauce simmers, bring vegetable broth to a boil in a small saucepan. Stir in couscous, cover, and remove from heat. Let stand for 5 minutes, then fluff with a fork and stir in chopped fresh parsley and a pinch of salt.

   • 1 cupvegetable broth
   • 1 cupcouscous
   • 2 tbspfresh parsley, chopped
   • ¼ tspsalt

7. Step 7

   Plate the herbed couscous, arrange the shrimp skewers on top, and drizzle any remaining tomato‑shakshuka sauce over the dish. Garnish with lemon wedges for a bright finish.

   • 1 cupcouscous
   • 1 lblarge shrimp, peeled and deveined
   • 8wooden skewers, soaked
   • ½lemon wedges