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North African Spiced Shrimp

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Ingredients

Adjust Servings:
2 teaspoons coriander, ground
1 teaspoon pepper, aleppo (1-2 dried red chili peppers ok too)
1 teaspoon cumin, ground
1/2 teaspoon ginger, ground
1/4 teaspoon turmeric, ground
1/4 cup extra virgin olive oil
2 lbs shrimp, peeled (16/lb if possible)
1 lime, juiced
1/4 teaspoon kosher salt

Nutritional information

706.5
Calories
290 g
Calories From Fat
32.3 g
Total Fat
5.1 g
Saturated Fat
883.5 mg
Cholesterol
1236.7 mg
Sodium
5.2 g
Carbs
1.4 g
Dietary Fiber
0.6 g
Sugars
95.3 g
Protein
518g
Serving Size

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North African Spiced Shrimp

Features:
    Cuisine:

    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!

    • 35 min
    • Serves 2
    • Easy

    Ingredients

    Directions

    Share

    North African Spiced Shrimp, 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!, 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!


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    Steps

    1
    Done

    Mix Coriander, Aleppo Pepper, Cumin, Ginger and Turmeric in a Large Bowl.

    2
    Done

    Add 2 Tablespoons of the Oil; Stir to Combine.

    3
    Done

    Add Shrimp; Toss to Coat. Marinate 15 Minutes, or in Refrigerator 4-6 Hours.

    4
    Done

    Heat Remaining 2 Tablespoons of the Oil in a Large Heavy Skillet Over High Heat; Add Shrimp in Batches, Discarding Marinade.

    5
    Done

    Cook Until Browned and Opaque Throughout, About 2 Minutes Per Side.

    6
    Done

    Transfer Cooked Shrimp to a Large Bowl. Toss With Lime Juice; Season With Salt.

    Avatar Of Sammy Shepherd

    Sammy Shepherd

    Spice whisperer known for her bold and aromatic dishes that tantalize the taste buds.

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