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Spicy Shrimp Moroccan Style Recipe
by John Spottiswood

Spicy Shrimp Moroccan Style

These prawns are absolutely fantastic. Every time I make them I marvel at the density and depth of the flavors. I typically leave the Cayenne pepper out of about half of them if I'm cooking for the whole family. I often serve these in combination with a Moroccan chicken, fish, or lamb dish, but they work fine on their own too.

Rating: 4.6/5
Avg. 4.6/5 18 votes
Prep time: Morocco Moroccan
Cook time: Servings: 4

Goes Well With: garlic rice

Wine and Drink Pairings: chard


  • 2 pounds uncooked shrimp, shelled and tails removed (large or jumbo best, but medium works too)
  • 4 garlic cloves, peeled and crushed
  • 1/4 cup olive oil
  • 1 tsp paprika
  • 1.5 tsp cumin
  • 1/2 tsp ground ginger
  • 1 pinch cayenne pepper
  • Kosher or Sea salt and fresh ground black pepper to taste (shrimp needs salt, so be generous)
  • 1/4 cup chopped Italian parsley
  • 1/4 cup chopped cilantro


  1. Fry the garlic in olive oil over medium until it turns light gold. Add the spices, salt and pepper, and mix well with spatula.
  2. Add the shrimp and fry them over medium for 8-10 minutes, stirring constantly (12-15 minutes for Jumbo shrimp). Add the chopped herbs and cook for another 2 minutes.
  3. Serve hot on a bed of rice or of mixed green salad leaves.