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Cold Harissa Shrimp Salad with Herbs and Goat Cheese


  • 1 to 1 1/2 pounds shrimp, peeled and deveined
  • 5 ounces harissa
  • 1/4 teaspoon smoked paprika
  • 3/4 teaspoons kosher salt
  • 5 cups arugula
  • 5 cups spinach
  • 2 tablespoons mint, chopped
  • 2 tablespoons dill, chopped
  • 1/4 cup parsley, chopped
  • 1/4 cup cilantro, chopped
  • cherry tomatoes, optional, sliced in half
  • goat or feta cheese, to top
  • lemon-garlic vinaigrette, recipe below

for the lemon-garlic vinaigrette

  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • fresh lemon juice from 1/2 lemon
  • 3/4 teaspoon kosher salt
  • 1 garlic clove, crushed


  • Combine the shrimp, harissa, smoked paprika and salt in a medium bowl. Mix well to coat the shrimp. Marinate for 30 minutes.
  • On the stovetop or grill, cook the shrimp over medium heat for 3 minutes per side (a total of six minutes). Set aside and chill for at least 4 hours or over-night in the fridge.
  • When ready to assemble the salad place serving bowls into the freezer.
  • Place arugula, spinach and herbs into a large bowl. Toss to combine. Add shrimp, cheese and vinaigrette to the salad. Toss well and place into chilled serving bowls. Serve immediately.
  • for the lemon-garlic vinaigrette

for the lemon-garlic vinaigrette

  • Combine all ingredients into a jar. Seal and shake until combined. Place in the fridge and chill for at least 4 hours.


The shrimp can also be baked at 425 degrees for 10-12 minutes.