Hello friends, it’s always nice to remember that a skillet of shrimp is an easy and delightful option. Whether you’re cooking for yourself or a group, shrimp always feels special, especially if you can find head-on shrimp or prawns. It evokes a sense of being at a party or on vacation. Cooking shrimp in a skillet is one of the more relaxed cooking options—it involves sautéing some garlic, lemon slices, and harissa paste, adding the shrimp, squeezing some lemon, and you’re done in 30 minutes or less. This dish can be a cozy dinner for two or the start of a gathering for six to eight.

Peel-and-eat shrimp is a long-standing tradition in many places for a good reason: they’re delicious and fun, offering a casual, messy dining experience. Cooking shrimp in their shells enhances the flavor and texture (I eat the shells and encourage you to try this) and also improves visual appeal.

The focus of this shrimp dinner is the shrimp itself—quick cooking, long, lingering eating. A good crusty baguette (I recommend local bakeries) is perfect for soaking up the skillet juices. A big bowl of arugula dressed in lemon and flaky salt is a great addition, grabbing pinches of leaves between bites of shrimp.

Spicy Shrimp in Harissa Butter

Serves 4–6

Cooking shell-on shrimp is highly recommended. You can eat the shell or peel it with your hands. If you’re lucky to find shrimp with heads, you can enjoy the flavorful juices. These shrimp are spicy (thanks to harissa paste), lemony (thanks to caramelized lemon slices), and buttery. Serve with a crusty baguette to soak up the sauce, quick-dressed arugula, and a cold white wine. This meal comes together in 30 minutes or less.

Ingredients:

• 2 tablespoons olive oil
• 4 large cloves garlic, or 1 shallot, or ½ red onion, thinly sliced
• 1 lemon, half thinly sliced, half for squeezing over
• 2–4 tablespoons harissa paste* or gochujang, depending on the paste and your heat tolerance
• 1 ½–2 pounds shell-on shrimp, or peeled shrimp
• 2–4 tablespoons unsalted butter
• Kosher salt and freshly ground black pepper
• 1 baguette, sliced, torn, and/or toasted, to serve

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add garlic and cook, stirring occasionally, until golden (but not too dark), 2–3 minutes. Add lemon slices, season with salt and pepper, and cook, stirring occasionally, until they turn golden brown and frizzled at the edges, 3–4 minutes.
2. Add harissa paste and cook for a minute or two, frying the spices and caramelizing the paste. Add shrimp and a few tablespoons of butter, season with salt and pepper. Cook, tossing, until the shrimp are nicely coated, deep pink, and firm, 4–6 minutes.
3. Remove from heat, squeeze the remaining lemon over the shrimp, and toss to combine. Transfer to a platter. Serve with a baguette to soak up the sauce and a bowl for shrimp shells.

Note: Harissa paste, a North African condiment made with chili and spices like cumin and coriander, can vary greatly depending on the brand. Some are very hot, others mild and sweet. It’s useful to have both types on hand, but if choosing one, go for a spicier variety.