Best 10 Moroccan Shrimp Recipes

ONE-POT MOROCCAN SHRIMP TAGINE

Steps:

• Heat a Dutch oven over medium-high heat. Add olive oil. Saute carrots, onion, potato, and bell pepper until soft, about 5 minutes. Add olives, garlic, and ginger paste and saute for 2 minutes.
• Stir in tomatoes, cilantro, parsley, cumin, seasoned salt, sazon, paprika, turmeric, lemon juice, cayenne, black pepper, and bay leaf. Cover and cook until tomatoes have broken down and flavors have combined, about 20 minutes. Add shrimp, cover, and cook until they are bright pink, about 5 minutes.

QUICK MOROCCAN SHRIMP SKILLET

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.

MOROCCAN SHRIMP WITH TOMATOES AND ONIONS

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.

SPICED MOROCCAN-STYLE SHRIMP

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.

MOROCCAN SHRIMP

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.

MOROCCAN SHRIMP OVER COUSCOUS

Steps:

• Prepare couscous according to package directions.
• Rinse shrimp and pat dry.
• Season with salt and pepper to tast and set aside.
• Heat olive oil in a large skillet over medium heat.
• Add onion, salt and pepper.
• Cover and cook until onion is soft, about 5-7 minutes.
• Add cumin and cinnamon and stir to coat onions.
• Next, add bell pepper and raisins and cook for about 4 minutes more.
• Add tomatoes, and simmer mixture for another 3 minutes.
• Finally, add the shrimp and cook until shrimp are pink and cooked through, about 3-4 more minutes.
• Serve with couscous.

MOROCCAN SIZZLING SHRIMP

Steps:

• Heat the olive oil and butter in a large frying pan. When the butter begins to sizzle, add the garlic and cook for about 30 seconds.
• Add the spices (cumin, ginger, paprika and cayenne pepper) to the pan. Cook, stirring, for a few seconds.
• Add the shrimp. Cook shrimp for 2-3 minutes over high heat, stirring to avoid burning the spices. As soon as all the shrimp have turned pink, they're done. Avoid cooking for much longer past this point, because shrimp very easily become overcooked.
• Transfer shrimp to warmed serving dishes. Pour the spicy butter mixture over each serving. Garnish with lemon wedges and some chopped cilantro.
• Serve immediately.

MOROCCAN SHRIMP BRIWATS (LIKE EGG ROLLS)

Steps:

• Cover the vermicelli with hot water and soak for about 15 minutes.
• Drain the noodles and then chop finely.
• Set aside.
• Heat the oil and add the onion and shrimp.
• Cook until the shrimp turns pink, stirring occasionally.
• Remove from heat, chop the shrimp and combine the shrimp/onion mixture with the herbs and spices.
• Put the mixtures in the wrapper and roll up like an eggroll.
• Or, if you prefer, fold the wrappers into triangle shapes.
• Brush the edges with some beaten egg yolk to seal.
• Fry in hot vegetable oil until golden.
• *Youcan freeze uncooked briwats until ready to use.
• Just be sure to let them thaw slightly to avoid splattering in the hot oil.
• Serve with a squeeze of lemon or harissa, if desired.
• This is a good"potluck" dish and is great for a quick and tasty lunch.

MOROCCAN SHRIMP AND GRITS

Steps:

• Toss shrimp with spice mixture. Sprinkle with juice of entire lime and set aside. Sauté onion, peppers, and garlic until soft - about 5 minutes. While vegetables are cooking, boil water and add grits. Turn heat to medium-low and cook 3-5 minutes, stirring occasionally until creamy. While grits are cooking, add shrimp mixture to onion and pepper mixture. Cook on medium heat until pink. Add wine, broth, cilantro and preserved lemons and cook 1-2 minutes or until shrimp are done. Add butter, cheese, salt and pepper to grits. Stir well, and plate in shallow bowls. Ladle shrimp over grits and serve.

MOROCCAN BAKED PHYLLO ROLLS WITH SHRIMP AND SCALLOPS

Steps:

• 1. Heat 1 tablespoon of the olive oil in a frying pan over medium heat. Add scallops, shrimp and half the garlic and cook, stirring occasionally, for 2 minutes. Season with salt and pepper. Remove the seafood from the pan, chop coarsely, and reserve in a bowl. 2. In the same pan, add the remaining 1 tablespoon oil, onions and tomatoes and simmer 10 minutes. Add the remaining garlic, parsley, cilantro, cumin, paprika, cayenne, saffron, salt and pepper. Continue to simmer slowly until the moisture is evaporated, 10 minutes. Add the seafood and bread crumbs and mix well. Season with salt and pepper. 3. Preheat oven to 375° F. Cut the phyllo on the short side into 4 equal strips, 4 inches wide. Cover with a slightly dampened towel until ready to use. Brush 1 strip lightly with melted butter and place another one on top. Brush lightly with butter. Place a heaping teaspoon of filling along short end. Fold the sides in and roll, forming a cigar shape. Brush lightly with butter. Repeat with remaining phyllo and filling. Place on a greased baking sheet and bake until golden, 15 minutes. Serve immediately, garnished with lemon wedges. *To revive saffron threads, pour 1 tablespoon hot water over them and steep for 1 minute. Add the liquid along with the threads. Note: These can also be made into triangles. Cut 3-inch-wide strips. Brush one strip lightly with melted butter and place another one on top. Brush lightly with butter. Place a heaping teaspoon of filling at one end and fold the corner in to make a triangle. Fold along the line as you would in folding a flag. Brush lightly with butter and proceed as above to bake.