Moroccan Sauteed Shrimp

Prep Time
Cook Time
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"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 is 4 servings
  • Garnish


  • 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 by Step Method

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


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • When buying shrimp, make sure to buy extra large shrimp and check to see if they are already peeled and deveined.
  • 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.

  • For the shrimp: Substitute prawns for the shrimp. Prawns are a larger, more succulent variety of shrimp and will add a more luxurious taste to the dish.
  • For the olive oil: Substitute avocado oil for the olive oil. Avocado oil is a healthier alternative to olive oil and has a higher smoke point, making it a better choice for sautéing.

Lemon Garlic Shrimp Replace the cumin, coriander, ginger, paprika, and cayenne pepper with 1 tablespoon of lemon garlic seasoning. Saute the shrimp in olive oil and garlic for 3-5 minutes until they begin to curl and turn pink. Serve with lemon wedges.

Roasted Carrots with Cilantro and Lime - Roasted carrots are a great side to this Moroccan Sauteed Shrimp. The sweetness of the carrots pairs nicely with the savory, spicy flavors of the shrimp. The cilantro and lime add a nice brightness to the dish, making it a perfect accompaniment to the shrimp.

Lemony Couscous: Lemony couscous is a great accompaniment to the Moroccan Sauteed Shrimp. The light and fluffy texture of the couscous pairs well with the savory flavors of the shrimp, and the zesty lemon flavor adds a nice brightness to the dish. The couscous also helps to balance out the spiciness of the shrimp, making it a great side dish.


Q: How long does it take to prepare this recipe?

A: This recipe takes only 15 minutes to prepare. It is a quick and easy recipe that is perfect for a weeknight dinner.

Q: What ingredients are needed for this recipe?

A: This recipe requires olive oil, garlic, onion, bell pepper, canned tomatoes, chili powder, cumin, and black beans. You may also need salt and pepper to taste.

2 Reviews


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


review by:
(20 Jan 2015)


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)

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Fun facts:

The dish of Moroccan Sauteed Shrimp is believed to have originated from the Berber people of North Africa. The Berber people were the original settlers of the region and their cuisine has been heavily influenced by the spices and flavors of the Middle East.

The famous French chef Julia Child is said to have been a huge fan of Moroccan cuisine. She was known to have prepared several dishes from the region, including the Moroccan Sauteed Shrimp.