Gluten-Free, Low Sodium, Main Course, Seafood
Chermoula Spiced Shrimp with Leeks and Red Peppers
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Chermoula Spiced Shrimp with Leeks and Red Peppers

chermoula shrimp with leeks on white plate
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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 3 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 cup 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

  1. 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.
  2. Add the chopped peppers. Saute for 10 minutes, or until the peppers are soft, stirring occasionally.
  3. Add the chopped cilantro and parsley and cook for 1 more minute. Remove mixture from pan and place in a bowl.
  4. Mix the cumin, coriander and smoked paprika in a small bowl and mix to combine.
  5. Blot the shrimp with a towel or paper towel to remove excess moisture.
  6. Add 2 teaspoons of oil to the same pan you cooked the leeks in, increasing heat to medium high.
  7. 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.
  8. Add leek and herb mixture, stir and cook for 1 more minute to heat through.
  9. 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.
  10. Stir to combine and scrape any flavorful bits off bottom of pan.

Notes

Serve alone with a salad or add a whole grain backdrop such as farro, spelt, kamut, quinoa or rice.

Keywords: shrimp, entree, chermoula, gluten free, dairy free, nut free, low sodium