Spiced Moroccan Style Shrimp Recipes

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MOROCCAN SPICY SHRIMP



Moroccan Spicy Shrimp image

A recipe for spicy sauteed shrimp cooked in a Moroccan style, with cumin, paprika, coriander, and a little ginger.

Provided by Hank Shaw

Categories     Lunch     Dinner     Entree     Appetizer

Time 20m

Yield 3

Number Of Ingredients 10

1 lb. shrimp (large, peeled, deveined)
3 cloves garlic (finely chopped)
4 tablespoon olive oil
2 teaspoon paprika
1 tablespoon coriander (ground)
1 tablespoon cumin (ground)
1 teaspoon ginger (ground)
1 teaspoon cayenne (less if you want it milder)
Salt (to taste)
2 tablespoons lemon juice

Steps:

  • Salt the shrimp well and set aside for 10 minutes.
  • Heat the olive oil in a large frying pan over medium-high heat for 2 to 3 minutes, then add the garlic. Turn the heat down to medium and sauté the garlic for 1 to 3 minutes, don't let it burn.
  • Add all the ground spices and stir well to combine. Cook this, stirring often, for 2 minutes.
  • Turn the heat up to high and add the shrimp. Stir to combine and cook, stirring constantly, until the shrimp turn pink. This shouldn't take more than 4 to 5 minutes.
  • Turn off the heat, add the lemon juice and toss to combine. Serve at once.

Nutrition Facts : Calories 410 kcal, Carbohydrate 20 g, Cholesterol 302 mg, Fiber 2 g, Protein 39 g, SaturatedFat 3 g, Sodium 913 mg, Fat 21 g, ServingSize 2-3 main course (2-3 servings), UnsaturatedFat 17 g

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

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.

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