Moroccan Style Shrimp Recipe

Name: Moroccan Style Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE SHRIMP; 1 dash olive oil; 1 teaspoon Ras El Hanout spice blend; 1/2 teaspoon coriander; 1/2 teaspoon turmeric; 1/4 teaspoon smoked paprika; 1 pinch truffle salt; 1.5 pounds jumbo shrimp, peeled and deveined; 1 dash Sriracha; 1 lemon, zested and juiced; 2 tablespoons cognac or white wine; FOR THE COUSCOUS; 2 cups chicken stock; 1 tablespoon fresh dill; 1/2 teaspoon Ras El Hanout Spice Blend; 1 packet plain couscous, 5 ounce size

Servings: persons

FOR THE SHRIMP
1 dash olive oil
1 teaspoon Ras El Hanout spice blend
1/2 teaspoon coriander
1/2 teaspoon turmeric
1/4 teaspoon smoked paprika
1 pinch truffle salt
1.5 pounds jumbo shrimp, peeled and deveined
1 dash Sriracha
1 lemon, zested and juiced
2 tablespoons cognac or white wine
FOR THE COUSCOUS
2 cups chicken stock
1 tablespoon fresh dill
1/2 teaspoon Ras El Hanout Spice Blend
1 packet plain couscous, 5 ounce size

1
["Heat the olive oil in a large pan over medium high heat. Add the spices to the pan to let them ""bloom"" for about 30 seconds. They will open up and become so fragrant. Add the shrimp to the pan and let them cook for a couple of minutes to start to become pink and cooked through. After the couple of minutes, add the Sriracha, lemon zest and juice to the pan and stir it in. Lastly, pour in the cognac. Let the shrimp simmer in the cognac for a minute or two to let the alcohol cook off, then take the pan off of the heat.", "While the shrimp cook, prepare the couscous. Bring the chicken stock to a low boil in a small pot. Once it is boiling add the dill, Ras el hanout and couscous. Stir it together, cover the pot and then take the pot off of the heat. Let the couscous sit for 5 minutes to cook and become tender. When it's done, fluff it up with the fork.", "Scoop the couscous into pretty individual bowls or family style in a tagine. Scoop a generous portion of the shrimp on top. Be sure to get all of that lovely sauce with the shrimp too! Serve immediately and enjoy!"]

597

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: FOR THE SHRIMP, 1 dash olive oil, 1 teaspoon Ras El Hanout spice blend, 1/2 teaspoon coriander, and more.

Yes, Moroccan Style Shrimp falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Moroccan Style Shrimp

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions