Spicy Moroccan Shrimp

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Serves: 2


2 cloves garlic, crushed (or more)
3 tablespoons sunflower or extra-virgin olive oil
1 teaspoon paprika
3/4 teaspoon cumin
1/4 teaspoon ground ginger
A good pinch of cayenne or ground chili powder
1/2 pound large fresh or frozen shrimp, peeled (I use pre-cooked shrimp, with the tail still on. Thaw frozen shrimp under cold running water.)
Coarse kosher salt
2-3 tablespoons chopped cilantro or parsley


Heat the garlic in the oil until the aroma rises. Stir in the spices and throw in the shrimp. Season with salt, add the cilantro or parsley, and fry quickly, stirring, for about 5 minutes, until the shrimp turn pink.

Serve with Couscous or rice

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