Grilled Shrimp With Chermoula Recipe
Chermoula is the "soul" of North African coastal cuisine. This vibrant, zesty, and herb-forward marinade hails from the Maghreb region (Morocco, Algeria, and Tunisia). It perfectly balances the earthiness of cumin with the brightness of fresh lemon and a kick of garlic. When paired with jumbo shrimp and charred over an open flame, it creates a dish that is light, aromatic, and deeply savory.
Equipment
- Outdoor grill or indoor cast-iron grill pan
- Wooden or metal skewers
- Food processor or mortar and pestle
- Silicone basting brush
Ingredients
- 1 cup Coriander
- 1.5 lbs 680 g Large Shrimp peeled/deveined
- 1 cup Fresh Cilantro Finely chopped
- 1/2 cup Fresh Flat-leaf Parsley
- 4 large Garlic Cloves
- 1/2 cup Extra Virgin Olive Oil
- 3 tbsp Fresh Lemon Juice
- 2 tbsp Smoked Paprika
- 1 tbsp Ground Cumin
- 1/4 tbsp Cayenne Pepper
- 1 tbsp Kosher Salt
Instructions
Prepare the Chermoula Paste
- In a food processor (or using a mortar and pestle for a traditional chunky texture), combine the cilantro, parsley, garlic, smoked paprika, ground cumin, cayenne pepper, and salt. Pulse until finely chopped. Gradually stream in the olive oil and lemon juice until you have a thick, vibrant green sauce.1 cup Fresh Cilantro Finely chopped, 1/2 cup Fresh Flat-leaf Parsley, 4 large Garlic Cloves, 1/2 cup Extra Virgin Olive Oil, 3 tbsp Fresh Lemon Juice, 2 tbsp Smoked Paprika, 1 tbsp Ground Cumin, 1/4 tbsp Cayenne Pepper, 1 tbsp Kosher Salt, 1 cup Coriander
Marinate the Shrimp
- Place the shrimp in a large bowl. Reserve 1/4 cup of the chermoula to use as a dipping sauce later. Pour the remaining marinade over the shrimp, tossing well to ensure every shrimp is coated. Cover and refrigerate for 20–30 minutes.
- Note: Do not marinate longer than 30 minutes, or the lemon juice will begin to "cook" the shrimp and turn them mushy.
Skewer the Shrimp
- Thread the marinated shrimp onto skewers. If using wooden skewers, ensure they have been soaked to prevent burning. Threading through both the head and tail ends keeps them secure on the grill.1.5 lbs 680 g Large Shrimp
Grilling
- Preheat your grill to medium-high heat (about 400°F/200°C). Lightly oil the grates. Place skewers on the grill and cook for 2–3 minutes per side. The shrimp are done when they turn opaque and have a slight char.
Final Touch
- Remove from heat and immediately brush with a little of the reserved chermoula sauce. Serve warm with lemon wedges on the side.
Nutrition
Calories: 310kcal
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