Harrisa Prawn Recipe

Prepare prawns

Rinse the prawns under cold water and pat dry with paper towels. If not already done, peel and devein, leaving tails on for presentation if you like. Place prawns in a medium bowl.

Make harissa-yogurt marinade

In a separate bowl, whisk together the harissa paste, Greek yogurt, lemon juice, 2 tablespoons olive oil, honey, smoked paprika, minced garlic, ground cumin, salt and black pepper until combined and smooth. The mixture should be thick but spreadable; adjust with up to 1 tablespoon water or extra lemon juice if needed.

Marinate prawns

Add half of the harissa-yogurt mixture to the bowl with the prawns and toss to coat thoroughly. Reserve the remaining half of the sauce for serving or finishing. Cover and refrigerate for 20–30 minutes (up to 2 hours) to allow flavors to develop.

Preheat pan or grill

If using a skillet, heat a large heavy skillet or cast-iron pan over medium-high heat. Add 1 tablespoon neutral oil (or use olive oil) and heat until shimmering. If using a grill, preheat to medium-high and oil the grates.

Cook prawns

Remove prawns from marinade, shaking off excess. Place prawns in a single layer in the hot pan or on the grill. Cook 1.5–2 minutes per side for large prawns (until opaque and just firm), flipping once. Avoid overcooking to keep prawns tender. If pan is used, do not overcrowd; cook in batches if necessary.

Warm reserved sauce (optional)

While prawns finish, warm the reserved harissa-yogurt sauce in a small saucepan over low heat for 1–2 minutes or simply stir it to loosen. Warming mellows raw yogurt tang; skip warming if you prefer chilled sauce.

Assemble and garnish

Transfer cooked prawns to a serving plate. Drizzle the warmed or reserved harissa-yogurt sauce over the prawns or serve it alongside. Sprinkle chopped parsley and optional mint over the prawns, add a light drizzle (about 1 teaspoon) of olive oil, and squeeze lemon wedges over the top to taste.

Serve

Serve immediately with crusty bread for dipping or over rice. Leftover prawns keep in an airtight container in the refrigerator for up to 2 days; reheat gently to avoid rubberiness.