Buster's friend's Note:
Love the firy spice with shrimp, fresh surprised looking shrimp. The recipe from the LA Times Food & Drink Weekly will be used when our shrimp start coming in before too long. Since ours are fresh (netted 300 yards from the house often enough) we'll opt to keep head & shells on & cook the marinade as well. This is a perfect meal for newspaper covered table alfresco dining - with ice cold 8 ounce bottles of beer (the little ones stay cold better) in a galvinized pail of ice on the table & good conversation over leisurely shelling & slurping. Ok, maybe some tabouli & lightly steamed fresh Silver Queen corn on the side for the landlubbers to take respite from the heat. Good summer eating. The recipe originally stated this was for 6 servings & they served over couscous, rice or pasta - nah, down here we eat SHRIMP!
My Private Note
Units: US | Metric
- 1Mix coriander, Aleppo pepper, cumin, ginger and turmeric in a large bowl.
- 2Add 2 tablespoons of the oil; stir to combine.
- 3Add shrimp; toss to coat. Marinate 15 minutes, or in refrigerator 4-6 hours.
- 4Heat remaining 2 tablespoons of the oil in a large heavy skillet over high heat; add shrimp in batches, discarding marinade.
- 5Cook until browned and opaque throughout, about 2 minutes per side.
- 6Transfer cooked shrimp to a large bowl. Toss with lime juice; season with salt.
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Nutritional Facts for North African Spiced Shrimp
Serving Size: 1 (518 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 706.4
- Calories from Fat 290
- Total Fat 32.2 g
- Saturated Fat 5.0 g
- Cholesterol 883.4 mg
- Sodium 1236.6 mg
- Total Carbohydrate 5.1 g
- Dietary Fiber 1.4 g
- Sugars 0.6 g
- Protein 95.3 g