"Presented here in this recipe is a Moroccan style shrimp that is cooked in the oven, finished in broiler. It can be served as an appetizer for 24 or as a meal serving 12. Source: Cooking with Michele"

Original recipe yields 12-24 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (183.8 g)
Calories 155.7
Total Fat - 6.7 g
Saturated Fat - 0.9 g
Cholesterol - 95.2 mg
Sodium - 833.4 mg
Total Carbohydrate - 13.8 g
Dietary Fiber - 2.9 g
Sugars - 9.5 g
Protein - 11.3 g
Calcium - 110.2 mg
Iron - 1.2 mg
Vitamin C - 22.2 mg
Thiamin - 0.1 mg

Step 1

Heat coriander, cumin and turmeric in a skillet until fragrant, 2-3 minutes. Pour into a food processor and add the peppers, onions, serrano peppers and garlic. Process until smooth.

Step 2

Add honey, lime juice, and zest and pulse a couple of times. With the food processor running, slowly pour in the oil and season with salt and pepper to taste.

Step 3

Toss shrimp with a little bit of the paste and spread on a baking sheet.

Step 4

Bake at 350 degrees for about 5-6 minutes, then broil for 1 minute (keep an eye on it for it not to overcook and become rubbery). Use a toothpick to skewer a cooked shrimp and a piece of pineapple together, proceeding until all shrimp have been skewered or simply lay both on a platter. Sprinkle with green onions and sesame seeds. Serve with additional pepper paste for dipping.