Chermoula Shrimp

These shrimp are quickly marinated and finished with a bright chermoula sauce.  Here they're served alongside forbidden rice- but they're just as good on a salad, or alone.

yields approx. 2 servings

  • 12 large shirmp, peeled and deveined 
  • chermoula
  • 1 T olive oil
  • lemon for zesting
  • 1 C cooked forbidden rice and chiffonade mint for serving

Cook Shrimp:

In a non-reactive container, add a few spoonfuls of chermoula and shrimp.  Mix together to coat shrimp well, and marinate for 30 minutes.  Add olive oil to a cast iron pan, and heat at medium-high.  Add shrimp to pan and discard marinade; do this in batches if necessary.  Allow shrimp to cook on one side for nor more than 2 minutes, then flip and cook for another 2.  Set aside.


Spoon some reserved chermoula on to your plate.  While keeping some of the sauce exposed; add black rice alongside.  Place shrimp vertically between chermoula and rice.  Finish with chiffonade mint, flake salt, and cracked black pepper to taste.


cocktail: Spa Sipper or Charred Lemon G&T

beer: Pale ales have a stable malt background that contrasts nicely with the acidity of the chermoula.  The hops will elevate the soft heat from the paprika in the sauce.  Some beers to look for: Half Acre Daisy Cutter, Maine Beer A Tiny Beautiful Something, Sierra Nevada Pale Ale.