Seafood > Shrimp > Marinated Shrimp

Chermoula-Marinated Shrimp Recipe

Ingredients with Measurements:
- 1 pound large shrimp, peeled and deveined
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh parsley
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- Salt and pepper to taste

Special equipment needed:
- Large bowl
- Skewers (if grilling)

Step-by-step instructions:

1. In a large bowl, combine cilantro, parsley, garlic, cumin, paprika, coriander, cayenne pepper, olive oil, lemon juice, salt, and pepper.

2. Add the shrimp to the bowl and toss to coat with the marinade.

3. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours.

4. If grilling, preheat grill to medium-high heat. Thread the shrimp onto skewers.

5. Grill the shrimp for 2-3 minutes per side, or until pink and cooked through.

6. If cooking on the stovetop, heat a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, or until pink and cooked through.


Time:
Preparation time: 10 minutes
Marinating time: 30 minutes to 2 hours
Cooking time: 6-8 minutes
Temperature:
Grill: Medium-high heat
Stovetop: Medium-high heat
Serving size:
4 servings

Nutritional information:
Calories per serving: 190
Fat: 11g
Carbohydrates: 2g
Protein: 21g

Substitutions for ingredients:
- If you don't have fresh cilantro or parsley, you can use dried herbs instead.
- If you don't have cumin, paprika, coriander, or cayenne pepper, you can use a pre-made Moroccan spice blend.
- You can use lime juice instead of lemon juice.

Variations:
- You can use chicken or beef instead of shrimp.
- You can add vegetables to the skewers, such as bell peppers, onions, or cherry tomatoes.
- You can serve the shrimp over a bed of couscous or quinoa.

Tips and tricks:
- Make sure to soak wooden skewers in water for at least 30 minutes before using them to prevent them from burning on the grill.
- Don't overcook the shrimp, or they will become tough and rubbery.
- If you're short on time, you can marinate the shrimp for as little as 10 minutes.

Storage instructions:
Leftover shrimp can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
To reheat the shrimp, heat them in a skillet over medium heat until warmed through.

Presentation ideas:
Serve the shrimp on a platter with lemon wedges and fresh herbs for garnish.

Garnishes:
Lemon wedges, fresh herbs

Pairings:
- Serve the shrimp with a side of roasted vegetables or a salad.
- Pair with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.

Suggested side dishes:
- Roasted vegetables
- Salad
- Couscous
- Quinoa

Troubleshooting advice:
- If the shrimp are sticking to the grill or skillet, make sure they are coated in enough oil before cooking.
- If the shrimp are overcooked, reduce the cooking time or lower the heat.

Food safety advice:
- Make sure to properly thaw frozen shrimp before marinating and cooking.
- Always wash your hands and surfaces before and after handling raw shrimp.
- Cook shrimp to an internal temperature of 145°F to ensure they are safe to eat.

Food history:
Chermoula is a marinade commonly used in North African cuisine, particularly in Morocco. It typically consists of herbs, spices, and lemon juice, and is used to flavor meats, fish, and vegetables.

Flavor profiles:
Chermoula is a bold and flavorful marinade with a spicy, herbaceous, and tangy taste.

Serving suggestions:
Serve the shrimp as an appetizer or main course, with a side of roasted vegetables or a salad.

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Region: Moroccan

Taste: Spicy, Tangy, Herbal, Savory, Citrusy