Moroccan Sauteed Shrimp

4
Servings
5m
Prep Time
10m
Cook Time
15m
Ready In


"This is a delicious, easy, and quick recipe. It literally takes 15 minutes to prepare. I love to serve this with couscous, also quick cooking. And, a simple salad would make a great weeknight dinner. This recipe is also great served as an appetizer."

Original recipe yields 4 servings
OK
  • SAUCE
  • Garnish

Nutritional

  • Serving Size: 1 (187.6 g)
  • Calories 234.1
  • Total Fat - 15.6 g
  • Saturated Fat - 2.1 g
  • Cholesterol - 142.8 mg
  • Sodium - 937.9 mg
  • Total Carbohydrate - 9.3 g
  • Dietary Fiber - 2.8 g
  • Sugars - 1.6 g
  • Protein - 16.8 g
  • Calcium - 106 mg
  • Iron - 2.2 mg
  • Vitamin C - 29.5 mg
  • Thiamin - 0.1 mg

Step 1

Shrimp ... Now, you can purchase shrimp already peeled and deveined; or, you can do them yourself. I like to remove the tails; but, some like to leave them on - especially if served as an appetizer. Make sure to remove the shrimp from the refrigerator to 'take the chill' off. You never want to cook with COLD seafood. Season the shrimp with salt, toss, and let it rest on the counter. Note: If using frozen shrimp, make sure to thaw them in the refrigerator in a colander over a bowl, covered; so, they do NOT sit in water as they thaw.

Step 2

Saute ... Add the olive oil to a saute pan on medium heat. Add the garlic and cook a minute, stirring often. You do NOT want it to brown or burn. Then, add the spices and cook another couple of minutes, continuing to stir.

Step 3

Shrimp ... Turn the heat to medium high-high; immediately add the shrimp, and saute 3-5 minutes until they begin to curl and turn pink. You want to continue to stir as they cook.

Serve and ENJOY! ... As mentioned, I love to serve the shrimp over couscous. It is a super quick recipe that is full of flavor. Make sure to garnish with chopped mint, lemon zest, and lemon wedges. Add a side salad for a quick weeknight meal. This is also great served as an appetizer


Tips & Variations


No special items needed.

Related

Bergy (RIP" Forever in our Kitchen)

I'm on the" Road to Morocco" for sure with this recipe! It is Wow delicious - peppy with a perfect blend of spices. I used hot Hungarian paprika and a full teaspoon of cayenne. This will be made over & over again. I used Argentinian Pink Prawns

(20 Jan 2015)

dianegrapegrower

Very tasty and easy. Next time, I'll try reducing the spices by half, not due to taste, but we didn't eat all the "sauce"

review by:
(14 Jan 2015)