Unexpected Cookout Combo Is Summer Hit

Grilling season often settles into predictable patterns — burgers, hot dogs, chicken breasts — but a recipe making the rounds this summer breaks that routine with a combination that might sound unusual at first. The pairing is grilled cabbage wedges and harissa-marinated shrimp, a dish that the recipe’s developer says comes together in about 45 minutes and delivers what they describe as “bold flavor” without excessive spice. Each serving runs about 348 calories.

Kate Merker, who oversees food content for several lifestyle magazines, developed the recipe. It centers on a single head of green cabbage cut into eight wedges with the core left intact. The wedges get brushed with olive oil and seasoned with salt before hitting a medium-hot grill. They cook covered for 5 to 7 minutes per side, until charred and just tender.

Cooking the cabbage is a straightforward process.

While the cabbage works, the shrimp component comes together quickly. Large peeled and deveined shrimp — the 26/30 count size — get tossed in a marinade built from harissa sauce, fresh lime juice, tomato paste, honey, and olive oil. The recipe directs cooks to set aside half of that mixture before adding the shrimp, reserving it to become a finishing drizzle later. Scallions play a supporting role, most are cut into two-inch lengths and tossed with a bit of oil, then threaded onto skewers alongside the shrimp.

One scallion is set aside, chopped fine, and added to the reserved sauce just before serving. The skewers grill quickly — 2 to 4 minutes per side — until the shrimp turn opaque and the scallions soften. Lime halves also get grilled, cut side down, for a minute or two until charred.

The recipe then calls for squeezing about a tablespoon of juice from one of those grilled limes into the reserved harissa mixture, along with more olive oil and the chopped parsley and scallion. That sauce gets spooned over the plated cabbage and shrimp. It’s a meal that avoids the usual trade-off between speed and interest.

The cabbage takes the longest, but it’s mostly hands-off time. The shrimp cook in minutes. The sauce is essentially a marinade that does double duty. It’s the kind of cooking where one component’s prep feeds into another, and the whole thing lands on one platter without much cleanup.

Kate Merker’s recipe yields four servings and calls for soaking wooden skewers if using them, though metal skewers would skip that step entirely. The nutrition breakdown per serving shows 19 grams of fat, 180 milligrams of cholesterol, 662 milligrams of sodium, 22 grams of carbohydrates, 6 grams of fiber, and 26 grams of protein.

Harissa, the North African chili paste that forms the backbone of the marinade, varies widely in heat level depending on the brand. The recipe notes these shrimp are “not-too-spicy,” which suggests a mild harissa or a light hand. Cookers who want more heat could add extra harissa or a pinch of cayenne to the reserved sauce. They can also consider other ingredients to adjust the flavor.

Grilled cabbage is a sturdy vegetable that holds up to direct heat without falling apart, and grilling it this way brings out a sweetness that balances the smoky char. It’s not the sort of thing most people reach for when they think “cookout,” but the combination works because the cabbage doesn’t compete with the shrimp — it sits underneath it, absorbing some of the sauce and providing texture.

Cabbage has a natural sweetness.

Kate Merker’s recipe is a great option for a quick and flavorful meal. The combination of grilled cabbage and harissa-marinated shrimp is a unique twist on traditional grilling recipes. It’s a dish that can be prepared in about 45 minutes, making it a great option for a weeknight dinner. The recipe is also relatively healthy, with each serving containing about 348 calories. Overall, it’s a great choice for anyone looking to mix things up and try something new.