- Calories: 190
- Protein: 31 g
- Total Fat: 7 g
- Unsaturated Fat: 6 g
- Saturated Fat: 1 g
- Cholesterol: 245 mg
- Total Carbohydrate: 1 g
- Dietary Fiber: 1 g
- Total Sugar: 0 g
- Natural Sugar: 0 g
- Added Sugar: 0 g
- Sodium: 540 mg
This sauteed shrimp dish is topped off with chermoula, a Moroccan marinade that’s both sharp and acidic but also super flavorful. The recipe utilizes bright citrus and fresh-from-the-garden herbs. If you have a backyard garden, get ready to get picking! It’s a great way to make use of all the fresh herbs that are now in full bloom. And while I’m using shrimp as my base protein, you can also opt for mild white fish, chicken and even beef. I enjoy this served with seasonal vegetables and roasted chickpeas over a bed of whole grains—so tasty!
- Prep time
- Total Time
Chermoula Sauce (makes about 1 cup)
- • 2 cups fresh cilantro leaves, stems removed
- • 2 cups fresh parsley leaves, stems removed
- • 6 tablespoons extra virgin olive oil
- • 2 to 4 garlic cloves, roughly chopped (amount based on personal preference)
- • 1 teaspoon ground cumin
- • ½ teaspoon ground coriander
- • Juice of 1 lemon (about 3 to 4 tablespoons)
- • 2 tablespoons water
- • ½ teaspoon lemon zest
- • ½ teaspoon smoked or sweet paprika
- • ¼ teaspoon kosher salt, or more to taste
- • Pinch ground black pepper
- • ¼ to ½ teaspoon crushed red pepper flakes (optional; omit if heat-sensitive)
- • 1-inch piece of fresh ginger (optional), or ¼ teaspoon ground ginger
- • 1 pound raw shrimp, large size, tail-off, shell-off, deveined (if frozen, thawed)
- • ½ teaspoon ground cumin
- • ½ teaspoon paprika
- • ½ teaspoon kosher salt
- • Pinch ground black pepper
- • Fresh lemon juice, optional
For chermoula sauce: Add all the ingredients to a high-speed blender or food processor. Pulse until well combined but not completely pureed. NOTE: Using a food processor is ideal for a more textured finish. But if you only have a blender and it becomes more pureed, no worries, it’s still delicious.
For pan-sautéed shrimp: Pat shrimp dry. In a medium mixing bowl, toss the shrimp with the dry seasonings (cumin, paprika, salt and pepper). Mist a large skillet with oil spray and warm over medium-high heat. Add shrimp to pan in a single layer (avoid overlapping so they’re all touching the hot surface) and let cook undisturbed for 2 minutes. Flip the shrimp and squeeze on optional fresh lemon juice. Cook another 2 to 4 minutes until they’re nicely seared and cooked through. Remove from heat and transfer to serving plates.
To serve: Swirl a spoonful of chermoula sauce on the bottom of each plate, add grilled or pan-sautéed shrimp on top, and serve with the remaining sauce on the side for drizzling.
Keep sauce in an airtight container (add a thin layer of olive oil on top of the sauce before covering with a lid to prevent browning) and store in the fridge for up to 3 days or freeze for up to 2 months.
Try my Summery Shrimp and Grits.