Best Spiced Moroccan Style Shrimp Recipes

MOROCCAN SHRIMP WITH TOMATOES AND ONIONS

Moroccan Shrimp with Tomatoes and Onions image

Provided by Marc Murphy

Time 40m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 Meyer lemon, cut into 8 wedges
1/3 cup lemon juice
1 tablespoon kosher salt
2 tablespoons extra-virgin olive oil, plus more for drizzling onto the shrimp
1 medium red onion, thinly sliced
2 garlic cloves, thinly sliced
10 ounces cherry tomatoes, halved
2 teaspoons ras el hanout (Middle Eastern spice mix)
1 teaspoon kosher salt
1 pound fresh head-on large shrimp
Leaves from 1 bunch cilantro, chopped

Steps:

For the quick preserved lemon: In a small saucepan, combine lemon, lemon juice, and salt. Bring to a simmer and cook until lemon is soft, approximately 15 minutes. Cool, then chop. Set aside
For the shrimp: Preheat the oven to 400 degrees F.
In a heavy-bottomed skillet over medium heat, add the oil followed by onions, garlic, and tomatoes. Gently cook, stirring, until vegetables are fragrant, about 3 minutes. Add the ras el hanout and salt and roast in the oven 5 to 7 minutes. Remove from the oven and fold in chopped preserved lemon.
Arrange shrimp over the tomato mixture in an even layer. Drizzle with olive oil and place in the oven until the shrimp are cooked through and are bright coral pink, about 2 minutes. Remove, top with chopped cilantro and serve.

MOROCCAN SHRIMP

Moroccan Shrimp image

This shrimp is quick and easy to make, and the blend of spices is beyond delicious. The recipe is from Weight Watchers and calls for grilling, but I have also pan fried the shrimp in a small amount of olive oil with perfect results. (Prep time does not include the marinating time.)

Provided by LorrieK

Categories < 30 Mins

Time 16m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

1/2 cup plain nonfat yogurt
1/4 cup fresh lime juice
2 tablespoons honey
1 tablespoon olive oil
1 1/2 teaspoons peeled and grated fresh ginger
1 teaspoon minced garlic
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon ground coriander
1/2 teaspoon ground allspice
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground red pepper
2 1/2 lbs large raw shrimp, peeled and deveined, tails intact
cooking spray

Steps:

Combine first 13 ingredients in a large bowl (through ground red pepper). Add shrimp; stir to coat. Cover and marinate in refrigerator 1-2 hours, stirring occasionally.
While shrimp marinate, soak 6 (12-inch) wooden skewers in water 30 minutes before grilling. Thread 6-7 shrimp evenly onto each skewer.
Preheat grill.
Place skewers on grill rack coated with cooking spray. Grill 3 minutes on each side or until shrimp are done.
Alternate cooking method: Pan fry for 3 minutes on each side in a small amount of olive oil.

Nutrition Facts : Calories 259.4, Fat 5.7, SaturatedFat 1, Cholesterol 287.9, Sodium 393.9, Carbohydrate 10.7, Fiber 0.3, Sugar 7.5, Protein 39.8

QUICK MOROCCAN SHRIMP SKILLET

Quick Moroccan Shrimp Skillet image

When my niece was attending West Point, she was sent to Morocco for five months. I threw her a going-away party with Moroccan decorations, costumes and cuisine, including this saucy shrimp dish. Whenever I make it now, I think of her and I smile. -Barbara Lento, Houston, Pennsylvania

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

1 tablespoon canola oil
1 small onion, chopped
1/4 cup pine nuts
1 pound uncooked shrimp (16-20 per pound), peeled and deveined
1 cup uncooked pearl (Israeli) couscous
2 tablespoons lemon juice
3 teaspoons Moroccan seasoning (ras el hanout)
1 teaspoon garlic salt
2 cups hot water
Minced fresh parsley, optional

Steps:

In a large skillet, heat oil over medium-high heat; saute onion and pine nuts until onion is tender, 2-3 minutes. Stir in all remaining ingredients except parsley; bring just to a boil. Reduce heat; simmer, covered, until shrimp turn pink, 4-6 minutes., Remove from heat; let stand 5 minutes. If desired, top with parsley.

Nutrition Facts : Calories 335 calories, Fat 11g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 626mg sodium, Carbohydrate 34g carbohydrate (1g sugars, Fiber 1g fiber), Protein 24g protein.

SPICED MOROCCAN-STYLE SHRIMP

Spiced Moroccan-Style Shrimp image

Categories Appetizer Side Broil Oscars Dinner Lunch Shrimp Spice Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Makes 48

Number Of Ingredients 17

Ingredients

4 teaspoons ground coriander
1 tablespoon ground cumin
1/2 teaspoon turmeric
2 7.25-ounce jars roasted red peppers, well drained
1/3 cup chopped onion
5 teaspoons minced seeded serrano chilies
3 garlic cloves
1/4 cup honey
1/4 cup fresh lime juice
1 tablespoon grated lime peel
1/4 cup plus 3 tablespoons olive oil
48 large uncooked shrimp (about2 pounds), peeled, deveined
48 3/4-inch cubes peeled cored pineapple
48 6-inch bamboo skewers, soaked in water 30 minutes, drained
1/2 cup chopped green onions
3 tablespoons toasted sesame seeds
2 limes, cut into wedges

Steps:

Stir coriander, cumin and turmeric in small skillet over medium heat until lightly toasted, about 3 minutes. Transfer to processor. Add red peppers, onion, chilies and garlic. Blend to form smooth paste. Mix in honey, lime juice and peel. With machine running, gradually blend in 1/4 cup oil. Season with salt and pepper. Transfer to bowl. Cover; chill overnight.
Thread 1 shrimp and 1 pineapple cube onto each skewer. Brush with 3 tablespoons oil. Sprinkle with salt and pepper. (Can be made 8 hours ahead. Cover; chill.) Preheat broiler. Arrange skewers in single layer on 3 baking sheets. Working in batches, broil until shrimp are almost cooked through, turning once, about 2 minutes per side. Brush shrimp and pineapple with some red pepper sauce. Broil 1 minute longer.
Arrange skewers on platter. Sprinkle with green onions and sesame seeds. Serve with limes and remaining sauce.