Moroccan Style Shrimp

February 15, 2017
1 Ratings
Photo by Leigh Suznovich
  • Serves 6
Author Notes

Succulent shrimp cooked in gorgeous Moroccan spices, served over fluffy couscous! So simple and flavorful. —Leigh Suznovich

What You'll Need
  • 1 dash olive oil
  • 1 teaspoon Ras El Hanout spice blend
  • 1/2 teaspoon coriander
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon smoked paprika
  • 1 pinch truffle salt
  • 1.5 pounds jumbo shrimp, peeled and deveined
  • 1 dash Sriracha
  • 1 lemon, zested and juiced
  • 2 tablespoons cognac or white wine
  • 2 cups chicken stock
  • 1 tablespoon fresh dill
  • 1/2 teaspoon Ras El Hanout Spice Blend
  • 1 packet plain couscous, 5 ounce size
  1. Heat the olive oil in a large pan over medium high heat. Add the spices to the pan to let them "bloom" for about 30 seconds. They will open up and become so fragrant. Add the shrimp to the pan and let them cook for a couple of minutes to start to become pink and cooked through. After the couple of minutes, add the Sriracha, lemon zest and juice to the pan and stir it in. Lastly, pour in the cognac. Let the shrimp simmer in the cognac for a minute or two to let the alcohol cook off, then take the pan off of the heat.
  2. While the shrimp cook, prepare the couscous. Bring the chicken stock to a low boil in a small pot. Once it is boiling add the dill, Ras el hanout and couscous. Stir it together, cover the pot and then take the pot off of the heat. Let the couscous sit for 5 minutes to cook and become tender. When it's done, fluff it up with the fork.
  3. Scoop the couscous into pretty individual bowls or family style in a tagine. Scoop a generous portion of the shrimp on top. Be sure to get all of that lovely sauce with the shrimp too! Serve immediately and enjoy!

See what other Food52ers are saying.

  • Leigh Suznovich
    Leigh Suznovich
  • Eric
  • Greg Flentje
    Greg Flentje
  • knitnbead

4 Reviews

Eric March 1, 2021
This is a really nice dish. I make shrimp stock with the shells and use that in place of the chicken broth and cognac/wine. I also usually make rice instead of couscous because I always have that around, but it’s more authentic with couscous. My 13-year-old asks for this dish a lot.
Greg F. May 31, 2020
Lovely! I have been dabbling in the world of ras el-hanout for awhile now and my current blend has more of the cinnamon/nutmeg/cardamom flavor that went nicely with the shrimp and made the couscous to-die-for. The sauce is amazing on the couscous. Thanks.
knitnbead February 26, 2017
Sriracha is not included in the list of ingredients. Please adjust.
I will be making this since I'm hooked on Moroccan food. Sounds delish.
Leigh S. February 26, 2017
So sorry about that, I've added it. Thanks for the heads up! I hope you love the dish!! :-)