Posted April 23, 2019

What makes or breaks a really tasty dish?

It’s the sauce!

Sauces are such a flavorful way to add variety, especially when you’re the type of person who often eats the same proteins and veggies. If you’re trying to add some variety to your meal prepping routine, are bored of eating the same ‘ol stir fry or baked chicken breast, or are on a medically necessitated elimination diet such as FODMAPS or LEAP, sauces can really make food more exciting!

Personally, I love mixing my protein with a really chunky “sauce” full of texture, veggies and herbs. More roughage to chew on means more fiber and combined with protein and healthy fats, you have a great equation for satiety satisfaction that won’t leave you hungry an hour later.

Having different types of sauces and toppings on-hand is actually considered meal prep in my opinion. For example, I can make my basil pesto on sunday and use it throughout the week on pasta, as a topping for chicken, or even stirred into sauteed shrimp or tofu.

Some of my favorite sauce/toppings/mix-ins for proteins are:

Pesto
Fruit-based salsa
Traditional red or green salsa and pico de gallo
Red chile sauce
Tzatziki
Italian salsa verde
Chermoula

What is Chermoula?

Chermoula has one of my favorite flavor profiles and I absolutely love it. This North African condiment can actually act as a marinade as well and lends spice, acid and herbal freshness to meats, seafood and even veggies, beans and tofu.

Typically you’ll see spices like cumin, coriander, and paprika along with the fresh herbs parsley and cilantro. Of course, you must add plenty of lemon, garlic and olive oil. Some recipes add preserved lemon along with saffron, and/or cayenne for a spicy kick.

There are so many versions of chermoula, but the basic flavors are the same. Some chermoulas are very herb forward and green in color, while others may be a reddish hue due to the addition of more paprika.

My Chermoula Spiced Shrimp with Leeks and Red Peppers originally came about as a clean-out-the-fridge meal. Those always seem to be my best tasting meals! The ingredients added to the shrimp aren’t a traditional sauce like texture, yet take the traditional flavors of a chermoula to create a more chunky, textural backdrop. I could actually put all of the ingredients, minus the shrimp of course, into the food processor or blender to make a smooth sauce.

Rather than traditional sweet paprika, I used smoked paprika to add an additional dimension of flavor. Plus, I just really love smoked paprika and will pretty much put it on everything. In addition to the shrimp, I added sauteed red pepper and leeks to pump up the volume even more with flavor, antioxidants and fiber.

Leeks are part of the onion family, but have a much milder flavor. If you’re feeling a litte lazy (like I usually am), Trader Joe’s sells them already trimmed and cleaned! I still give them a rinse. If you buy them from the supermarket, you’ll need to wash them thoroughly to make sure all of the fine dirt particles are gone. You’ll also need to trim off the tough green leaves. An easy way to remove all of the dirt from your leeks is to slice them and place them in a bowl of water. The dirt will sink to the bottom and you can lift the clean sliced leeks out of the water.

In the recipe, I mention blotting the peeled and deveined shrimp with a towel or paper towel. The reason for doing this is to remove excess moisture. Adding wet shrimp to the hot pan will create a steaming effect rather than a nice sear on the shrimp.

Serve the shrimp alone or with a nice green salad and you’ll have an easy low carb meal. If you’re looking to add some whole grains to your diet, the shrimp pair really well with a hearty ancient grain such as spelt or kamut.

Chermoula Spiced Shrimp with Peppers and Leeks

chermoula shrimp with leeks on white plate

Print Recipe

Originally a clean-out-the-fridge meal, these Chermoula Spiced Shrimp have quickly become a favorite in my household! Fresh, vibrant and full of flavor, I’m confident they will be a favorite of yours too.

If you serve this dish with a whole grain, you can probably get 4 servings out of this recipe.

Since most shrimp has salt added to it, my husband and I found that we didn’t need to add salt to the dish. Taste it and if you do need to add salt, the most you should need is 1/8 teaspoon

Author: TastyBalance Nutrition
Yield: Makes 4 servings 1x

Ingredients

Scale

6 teaspoons extra virgin olive oil, divided
1 large leek, trimmed, cut in half lengthwise and sliced into 1/4″ thick half moons (white and light green part only) (should be approx 1–1/2 cups)
2 teaspoons chopped garlic (3 small cloves)
1–1/2 cups small dice (1/4″) red bell pepper
1 cup chopped fresh parsley leaves (1 small bunch)
1/2 cup chopped fresh cilantro leaves (1/2 small bunch)
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1 teaspoon smoked paprika
1 pound peeled and deveined large shrimp (20/25 per lb)
1 Tablespoon lemon juice
1/8 teaspoon kosher salt (optional)

Instructions

Heat 2 teaspoons of olive oil in a pan on medium heat. Once oil is hot, add the sliced leeks and garlic. Cook for 2 minutes.
Add the chopped peppers. Saute for 10 minutes, or until soft, stirring occasionally.
Add the chopped cilantro and parsley and cook for 1 more minute. Remove mixture from pan and place in a bowl.
Mix the cumin, coriander and smoked paprika in a small bowl and mix to combine.
Blot the shrimp with a towel or paper towel to remove excess moisture.
Add 2 teaspoons of oil to the same pan you cooked the leeks in, increasing heat to medium high.
Add the shrimp in 1 layer, sprinkle spices over the shrimp and cook until shrimp are done on first side, about 2 minutes. Flip shrimp over and cook for 1 more minute.
Add leek and herb mixture, stir and cook for 1 more minute to heat through.
Turn off heat and add 2 teaspoons olive oil and 1 Tablespoon lemon juice. Taste to see if you need the salt. If you do, add the 1/8 teaspoon.
Stir to combine and scrape any flavorful bits off bottom of pan.