Go Back
–+ servings

Pan Sautéed Shrimp with Chermoula Sauce

This sautéed shrimp dish is topped off with chermoula, a Moroccan marinade that’s both sharp and acidic but also super flavorful.
Yield: 3 servings
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes

Ingredients
 

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

Shrimp

  • 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

Instructions
 

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.
Author: Joy Bauer, MS, RDN, CDN

Nutrition Information per serving

Calories: 190Carbohydrates: 1gProtein: 31gTotal Fat: 7g— Unsaturated Fat: 6g— Saturated Fat: 1gCholesterol: 245mgSodium: 540mgPotassium: 470mgFiber: 1gTotal Sugar: 0g— Natural Sugar: 0g— Added Sugar: 0gVitamin C: 12mgIron: 1.5mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.