Ingredients

Preparation

Soak 12 small bamboo skewers in water for 30 minutes.
Remove the veins from the shrimp.
Thread 2 shrimp onto each bamboo stick and place them in a shallow dish.

Mix all the remaining ingredients until you get a homogeneous consistency.
Pour the preparation over the shrimp, cover the dish with plastic wrap and refrigerate for 3 to 4 hours.

Place the skewers on a baking sheet and cook for 2 to 3 minutes on each side under the oven grill.
Serve with lime quarters, if desired.

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Main course

Shrimp with Chermoula

Name: Shrimp with Chermoula
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 servings
Cuisine: Morocco
Ingredients: 24 raw shrimp, peeled and deveined; 1/4 of a small red onion, coarsely chopped; 2 cloves of garlic, finely chopped; 1/3 cup (80 ml) of chopped cilantro; 1/3 cup (80 ml) of chopped mint; 1/3 cup of chopped parsley; 1 small chili pepper, seeded and chopped; 1 teaspoon of ground cumin; 1/2 teaspoon of paprika; 2 tablespoons of lime juice; 2 tablespoons of olive oil

Preparation: 15 min

Cooking: 10 min

Servings: 6

Shrimp with chermoula is a delicious discovery from Maghrebi cuisine. Marinated in a mixture of fresh herbs and spices, they offer a fragrant and exciting flavor. Prepared on skewers and grilled, these shrimp are perfect for a convivial meal, accompanied by pita bread or a fresh salad. Offering an explosion of flavors, they will delight your guests while bringing a touch of exoticism.