Moroccan Shrimp Skillet
267kcal
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
Method
- 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.
Nutrition
Calories267kcalCarbohydrates18gProtein33gFat5gSaturated Fat1gCholesterol285mgSodium912mgPotassium572mgFiber2gSugar10g