Moroccan Style Shrimp

I love dinners with loads of spices when the temperatures drop. They’re good for my soul and warm me through and through. I think it’s the Lebanese side of me talking because it also reminds me of Nana Jeanie! Moroccan food and Lebanese food overlap a lot and I love them both so much. The love even goes to the point where I put a gorgeous Moroccan tagine on our wedding registry and was lucky enough to receive it! It had been too long since I broke out the tagine so I decided to whip up an incredibly flavorful dinner of Moroccan style shrimp. I made a similar dish ages ago with my slow braised Moroccan chicken but this time I went with my favorite protein in the world. This one came together in 15 minutes!

The centerpiece of any Moroccan dish is the spice blend. I used a traditional blend of Ras El Hanout, along with extra coriander, turmeric and smoked paprika. Ras El Hanout is like a Moroccan curry. I get mine from my favorite spice shop and it is also available online from them here!
The centerpiece of any Moroccan dish is the spice blend. I used a traditional blend of Ras El Hanout, along with extra coriander, turmeric and smoked paprika. Ras El Hanout is like a Moroccan curry. I get mine from my favorite spice shop and it is also available online from them here!
I cooked the shrimp in the spice blend, then added lemon juice, lemon zest, Sriracha and cognac. I gave the cognac a couple of minutes in the pan to let the alcohol cook off, and the Moroccan style shrimp was ready!
I cooked the shrimp in the spice blend, then added lemon juice, lemon zest, Sriracha and cognac. I gave the cognac a couple of minutes in the pan to let the alcohol cook off, and the Moroccan style shrimp was ready!
While the shrimp cooked, I prepared the couscous. Couscous is so traditional in Moroccan cooking and it cooks so quickly. It only took 5 minutes too!
While the shrimp cooked, I prepared the couscous. Couscous is so traditional in Moroccan cooking and it cooks so quickly. I spiced it up with more of that amazing Ras el hangout. It only took 5 minutes to make!
That was all there was to the meal. The Moroccan style shrimp was ready to serve! I scooped the couscous into my pretty tagine and poured the shrimp with its glorious sauce on top of it. I loved serving family style like this. Tasting it was like getting transported to Morocco! The shrimp were so succulent and the couscous was so fluffy. I almost forgot how cold it was outside for a minute, until I had to go outside to take the garbage out. Ha! xoxo
That was all there was to the whole meal. The Moroccan style shrimp was ready to serve! I scooped the couscous into my pretty tagine and poured the shrimp with its glorious sauce on top of it. I loved serving family style like this. Tasting it was like getting transported to Morocco! The shrimp were so succulent and the couscous was so fluffy. I almost forgot how cold it was outside for a minute, until I had to go outside to take the garbage out. Ha! xoxo
Moroccan Style Shrimp
Moroccan Style Shrimp

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5 from 1 vote
Moroccan Style Shrimp
Moroccan Style Shrimp
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 

These Moroccan style shrimp are simple to make and so huge on flavor! With fluffy couscous it becomes the ultimate fast weeknight delight.

Course: Main Course
Cuisine: Mediterranean
Keyword: Moroccan Style Shrimp, Shrimp
Servings: 6
Calories: 294 kcal
Author: Jeanie and Lulu's Kitchen
Ingredients
FOR THE SHRIMP
  • 1 dash olive oil
  • 1 teaspoon Ras el hanout spice blend
  • 1/2 teaspoon coriander
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon smoked paprika
  • 1 pinch truffle salt
  • 1.5 pounds jumbo shrimp peeled and deveined
  • 1 dash Sriracha
  • 1 whole lemon zested and juiced
  • 2 tablespoons citrus cognac regular cognac or white wine would work too
FOR THE COUSCOUS
  • 2 cups chicken stock
  • 1 tablespoon fresh dill finely chopped
  • 1/2 teaspoon Ras el hanout spice blend
  • 1 box plain cousous 5 ounce size
Instructions
  1. Heat the olive oil in a large pan over medium high heat. Add the spices to the pan to let them "bloom" for about 30 seconds. They will open up and become so fragrant. Add the shrimp to the pan and let them cook for a couple of minutes to start to become pink and cooked through. After the couple of minutes, add the Sriracha, lemon zest and juice to the pan and stir it in. Lastly, pour in the cognac. Let the shrimp simmer in the cognac for a minute or two to let the alcohol cook off, then take the pan off of the heat.
  2. While the shrimp cook, prepare the couscous. Bring the chicken stock to a low boil in a small pot. Once it is boiling add the dill, Ras el hanout and couscous. Stir it together, cover the pot and then take the pot off of the heat. Let the couscous sit for 5 minutes to cook and become tender. When it's done, fluff it up with the fork.
  3. Scoop the couscous into pretty individual bowls or family style in a tagine. Scoop a generous portion of the shrimp on top. Be sure to get all of that lovely sauce with the shrimp too! Serve immediately and enjoy!
Nutrition Facts
Moroccan Style Shrimp
Amount Per Serving (1 serving)
Calories 294 Calories from Fat 16
% Daily Value*
Fat 1.8g3%
Saturated Fat 0.5g3%
Cholesterol 221mg74%
Sodium 555mg24%
Potassium 303mg9%
Carbohydrates 35g12%
Fiber 2.7g11%
Sugar 0.5g1%
Protein 29.6g59%
Calcium 50mg5%
Iron 4.1mg23%
* Percent Daily Values are based on a 2000 calorie diet.

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