Chermoula Shrimp


This Chermoula Shrimp is a take on a classic Moroccan sauce that combines dried seasonings with fresh parsley. Some recipes include various fresh herbs but I like to stick with the parsley & dried seasonings for the convenience of making this meal quickly.  I also like the addition of fresh onion for flavor.   Tossing this dish together with baked zucchini is a personal preference but it makes a complete meal pronto!

Check out these directions for prepping this meal ahead of time.


Chermoula Shrimp


1.5 pounds shrimp, peeled & deveined

2 large lemons, cut into quarters

3/4 cup olive oil

1/2 cup lemon juice

1 yellow onion, chopped

6 cloves garlic, minced

1/2 cup parsley, chopped fine {reserve 2 tablespoons for garnish}

1 tablespoon smoked paprika

2 teaspoons ground cumin

1.5 teaspoons sea salt

1 teaspoon pepper

1/2 teaspoon chili powder


preheat oven to 400.

place shrimp & lemon quarters in a large glass baking dish.

in a medium size mixing bowl, combine remaining ingredients.   pour sauce over shrimp & lemons, then bake 14-17 minutes, watching closely.  when shrimp turn pink they are done, do not overcook.

serve with baked zucchini.

Love, Cara