Brochettes de Crevettes à la Chermoula
These shrimp skewers are bright, smoky, and deeply aromatic from a fast chermoula of fresh herbs, garlic, cumin, paprika, and lemon. They cook in minutes, emerging juicy and lightly charred with bold Moroccan flavor in every bite.
Ingredients
Chermoula
- 300 graw shrimp, peeled and deveined
- 15 gfresh cilantro, finely chopped
- 10 gfresh parsley, finely chopped
- 2 cloves (10 g)garlic, finely grated
- 1 tsp (2 g)ground cumin
- 1 tsp (2 g)sweet paprika
- 1 tsplemon zest
- 15 mllemon juice
- 30 mlolive oil
- 1/2 tsp (3 g)fine salt
- 1/4 tsp (0.5 g)black pepper
- 1/8 tsp (0.25 g)cayenne pepper
Pour cuire et servir
- 5 mlolive oil
- 2 wedgeslemon wedges
Instructions
- 1
If using wooden skewers, soak them briefly in water. Pat the shrimp very dry with paper towel so the chermoula clings well and the shrimp sear instead of steam. Preheat a grill pan, skillet, or barbecue over medium-high heat.
- 2
In a bowl, mix the cilantro, parsley, garlic, cumin, paprika, lemon zest, lemon juice, olive oil, salt, black pepper, and cayenne into a loose herb paste. Add the shrimp and toss well to coat evenly. Let stand for 5 minutes while the pan finishes heating.
- 3
Thread the shrimp onto 2 to 4 skewers, piercing each shrimp twice so they stay flat and cook evenly. Lightly oil the hot pan or grill grates.
- 4
Grill the skewers for 2 to 3 minutes on the first side, then turn and cook for 1 to 2 minutes more, brushing on any remaining chermoula from the bowl. The shrimp are done when opaque, lightly charred at the edges, and just firm; avoid overcooking or they will turn rubbery.
- 5
Transfer to plates and serve immediately with lemon wedges for squeezing over the top.
Nutrition per serving
Notes
- •For the best texture, use large shrimp; smaller ones cook too fast and can dry out before they char.
- •Chop the herbs finely so the chermoula adheres to the shrimp instead of falling into the pan.
- •To keep this keto, serve with a simple cucumber salad, cauliflower rice, or grilled zucchini.
- •If your shrimp are very wet from thawing, dry them thoroughly before marinating.
Background
Chermoula is a classic North African herb-and-spice marinade, especially associated with Moroccan cooking, where it is commonly used for fish and seafood. This quick skewer version adapts those traditional flavors for fast grilling, making it especially popular for casual home cooking and warm-weather meals.
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