Grilled Shrimp with Chermoula Sauce

Oxmoor House
This herbed Moroccan sauce is a classic with fish, but it makes a wonderful sauce for grilled meats of any kind.
4 servings (serving size: 1 skewer and 2 1/2 tablespoons sauce)


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1/2 teaspoon kosher salt
2 garlic cloves, minced
3 tablespoons olive oil
1/3 cup chopped fresh cilantro
2 tablespoons chopped fresh parsley
1/3 cup fresh lemon juice
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 teaspoon paprika
1/8 teaspoon ground red pepper
1 1/2 pounds peeled jumbo shrimp with tails (24 shrimp)
Olive oil-flavored cooking spray


Prep: 8 Minutes
Cook: 6 Minutes

Prepare grill.

Combine salt and garlic, chopping mixture with a large knife to create a paste. Transfer mixture to a small bowl; add oil, stirring with a whisk. Add cilantro and next 6 ingredients; stir with a whisk.

Thread 6 shrimp onto each of 4 (12-inch) metal skewers; lightly coat with cooking spray. Place skewers on grill rack coated with cooking spray. Cover and grill 3 minutes on each side or until done.

Created date

March 2010

Nutritional Information

Calories 282
Fat 13.6 g
Satfat 2.1 g
Protein 34.9 g
Carbohydrate 4.4 g
Cholesterol 259 mg
Iron 4.4 mg
Sodium 490 mg
Caloriesfromfat 43 %
Fiber 0.5 g
Calcium 100 mg