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Grilled Shrimp with Chermoula
Grilled Shrimp with Chermoula
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Prep Time:
20 minutes
Cook Time:
5 minutes
Total Time:
45 minutes
Grilled shrimp marinated in zesty Chermoula for a tasty North African twist on a summer favorite.
Ingredients:
  • Pinch cayenne pepper
  • For the chermoula
  • 3 cloves garlic
  • 2 cups cilantro, coarsely chopped
  • 1 cup parsley, coarsely chopped
  • 1 teaspoon finely chopped preserved lemon peel (optional)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon sweet paprika
  • 3/4 cup extra virgin olive oil
  • For the grilled shrimp
  • 20 extra jumbo (16/20) shrimp, peeled with tail on and deveined
  • Special Equipment
  • 4 skewers, preferably metal, or 8 wooden skewers
Instructions:
  • Prepare the chermoula by pulsing garlic in a food processor until chopped. Add cilantro, parsley, preserved lemon (if using), salt, cumin, paprika, and cayenne. Pulse until finely chopped. Incorporate the oil and lemon juice, pulsing until combined. The result will be a slightly separated mixture with a layer of oil on top and a chunky herb mixture on the bottom.
  • Prepare the skewers by soaking wooden ones in water for 30 minutes. Preheat grill to a high temperature of 450°F-500°F.
  • Prepare the shrimp: Season them with salt and coat with 3 tablespoons of chermoula in a wide shallow bowl. Allow the shrimp to marinate for 15 to 20 minutes. Save the remaining chermoula for later use.
  • Prepare the shrimp skewers by threading five pieces of shrimp onto soaked bamboo skewers, starting from the top fatter section through to about 1/4-inch above the tail.
  • Grill the shrimp: Place shrimp skewers on the grill in a single layer. Cook until seared and slightly pink on one side, about 2-3 minutes. Flip with tongs and grill until shrimp is opaque, for another 1-2 minutes.
  • Serve the skewers on a platter using tongs. Allow the shrimp to cool slightly before serving with the extra chermoula on the side.

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