Spiced Shrimp By way Of The Moors

Prep Time
Cook Time
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"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


  • 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.

Tips & Variations

No special items needed.


Daily Inspiration

Fabulous flavor from the marinade and dipping sauce. I scaled this recipe back to 1 pound shrimp (wish I had more) and I used jalapeno vs. serrano and I cheated by using jarred roasted red bell peppers. Otherwise stayed with the recipe and the shrimp were awesome. We loved the addition of the fresh pineapple on the shrimp skewers. I plan to make this again and next time I'll make sure I have plenty of shrimp. : )

(29 May 2021)