Quick Weeknights · Moroccan
Shrimp Chermoula
I sear these succulent prawns quickly after marinating them in a zesty, herb heavy chermoula blend.
Why This Works
The chermoula acts as both a marinade and a sauce, delivering massive, fresh flavor without needing a long cook time.
The Upgrade
Add a teaspoon of preserved lemon rind to the marinade for a salty, fermented complexity.
Chef's Secret
Michelin TechniqueDon't skip the marinade rest time—the lemon juice and salt in the chermoula need those minutes to penetrate the shrimp fibers.
Ingredients
Total time including resting: 30 min
Directions
Combine herbs, garlic, spices, lemon juice, and olive oil in a bowl to create the chermoula marinade.
5 minToss the shrimp in the chermoula and let them marinate while the pan heats.
10 minHeat a heavy skillet over medium-high heat (400°F).
3 minAdd the shrimp in a single layer, ensuring they are not overcrowded.
1 minSear for 2 minutes on the first side until the edges are vibrant pink and charred.
2 minFlip the shrimp and cook until just opaque and firm to the touch.
2 minPour the remaining marinade from the bowl into the pan during the final 30 seconds to glaze.
1 minServe immediately while the herbs are still bright and fragrant.
1 minWine Pairing
Picpoul de Pinet
White Wine
The BottleFamille Morin Picpoul de Pinet
This wine is known for its lean, saline, and citrus-forward character, making it the perfect partner for the herb-heavy chermoula marinade. It refreshes the palate after every succulent prawn bite.
Nutrition per Serving
280
calories
28g
protein
4g
carbs
16g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Toasted Flatbread
Use warm, thin flatbread to scoop up the leftover chermoula herb oil from the pan.
Ingredients
Directions
Preheat your oven or broiler to 400°F.
Brush each flatbread lightly on both sides with the olive oil.
Sprinkle evenly with the flaky sea salt and coriander.
Place directly on the oven rack or a baking sheet.
Toast for 3 to 5 minutes until crisp and lightly charred at the edges.
Tear into rustic pieces and serve immediately while warm to capture the residual chermoula oils.
Side Dish
Cucumber and Mint Salad
Slices of cucumber tossed with fresh mint and lemon provide a cooling, crisp bite alongside the zesty prawns.
Ingredients
Directions
Slice cucumbers into uniform, paper-thin rounds using a mandoline.
Place cucumber slices in a chilled mixing bowl.
Whisk the olive oil, lemon juice, salt, and pepper until emulsified.
Add the dressing to the cucumbers and toss gently to coat.
Fold in the fresh mint leaves immediately before serving.
Serve chilled to ensure optimal crispness.
Member Reviews
How did it turn out?
Rate this recipe
Tasty and easy. Mine wasn't as photogenic but the flavor was there.