Spicy Shrimp Moroccan Style

18件の評価投票 | 35792回のアクセス

These prawns are absolutely fantastic. Every time I make them I marvel at the density and depth of the flavors. I typically leave the Cayenne pepper out of about half of them if I'm cooking for the whole family. I often serve these in combination with a Moroccan chicken, fish, or lamb dish, but they work fine on their own too.

分量: 4-6


Cost per serving $3.95 詳細を見る
  • 2 pounds uncooked shrimp, shelled and tails removed (large or jumbo best, but medium works too)
  • 4 garlic cloves, peeled and crushed
  • 1/4 cup olive oil
  • 1 tsp paprika
  • 1.5 tsp cumin
  • 1/2 tsp ground ginger
  • 1 pinch cayenne pepper
  • Kosher or Sea salt and fresh ground black pepper to taste (shrimp needs salt, so be generous)
  • 1/4 cup chopped Italian parsley
  • 1/4 cup chopped cilantro


  1. Fry the garlic in olive oil over medium until it turns light gold. Add the spices, salt and pepper, and mix well with spatula.
  2. Add the shrimp and fry them over medium for 8-10 minutes, stirring constantly (12-15 minutes for Jumbo shrimp). Add the chopped herbs and cook for another 2 minutes.
  3. Serve hot on a bed of rice or of mixed green salad leaves.

Nutrition Facts

Amount Per Serving %DV
Serving Size 248g
Recipe makes 4 servings
Calories 371  
Calories from Fat 157 42%
Total Fat 17.74g 22%
Saturated Fat 2.65g 11%
Trans Fat 0.0g  
Cholesterol 345mg 115%
Sodium 340mg 14%
Potassium 486mg 14%
Total Carbs 4.05g 1%
Dietary Fiber 0.5g 2%
Sugars 0.15g 0%
Protein 46.6g 75%


レシピを400ピクセル幅で切り取る (プレビュー)

レシピを300ピクセル幅で切り取る (プレビュー)


  • Nancy Miyasaki
    This is a great and super simple recipe. If you don't have a standard fall back recipe for shrimp, this will probably be it!
    • Mary Joseph
      This was delicious. I made it with rice cooked in garlic and chicken broth. The leftovers were even better. The shrimp sitting on the rice all night with the juices soaking into the rice made for a very satisfying lunch!
      • Rick Campbell
        I love shrimp, I love garlic, I love spicy food. This has it all! Great recipe. Even a novice like me couldn't screw it up. I served it over rice, with a Gewurztraminer from Alsace. Thanks, John.
        • Kimberly Saward
          We seem to make this over and over again, using any shrimp available, of any size. Always good!
          • Anne Kruse
            This was outstanding! I served it with Cumin Rice... excellent.
            1 reply
          • Daniel Handley
            awesome recipe! - simple delish and if anyone is gonna try it, PLEASE PLEASE PLEASE dont use frozen seafood, you lose so much flavor with frozen rubbish.