Moroccan Shrimp Skillet
Try out my Moroccan Shrimp Skillet recipe if you're looking for a new dish to add to your recipe collection, I highly recommend it.
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Servings: 8 Servings
Calories: 267 kcal
Equipment
- Large Skillet
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Wooden spoon or spatula
Ingredients
- 2 tablespoons olive oil
- 1 onion diced
- 3 cloves garlic minced
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
- 1 can 14.5 oz diced tomatoes, undrained
- 1 cup chicken broth
- 1/2 cup green olives pitted and sliced
- 1/2 cup golden raisins
- 2 pounds large shrimp peeled and deveined
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
- Cooked couscous for serving
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the onion and garlic and sauté until softened, about 5 minutes.
- Add the cumin, paprika, ginger, cinnamon, and cayenne pepper, and cook for an additional 1-2 minutes.
- Add the diced tomatoes and chicken broth and bring to a simmer.
- Add the olives and raisins and let the mixture simmer for 5-10 minutes.
- Add the shrimp to the skillet and stir until coated in the sauce.
- Cook the shrimp for 5-7 minutes, or until they are pink and cooked through.
- Stir in the chopped parsley and season with salt and pepper, to taste.
- Serve the Moroccan shrimp skillet over cooked couscous.
Notes
Tips and Tricks
To save time, peel and devein the shrimp ahead of time. Use a food processor to finely chop the onion and garlic. Prepare the spices and measure out the remaining ingredients before starting to cook.Nutrition
Calories: 267kcal | Carbohydrates: 18g | Protein: 33g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 285mg | Sodium: 912mg | Potassium: 572mg | Fiber: 2g | Sugar: 10g
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