Best 3 Spiced Moroccan Style Shrimp Recipes

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.

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 SPICY SHRIMP

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.