Chermoula Spiced Shrimp with Leeks and Red Peppers
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
- 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
- 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 the peppers are 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.
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
