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Grilled Shrimp with Chermoula Sauce

Prep time 8 mins
Cook time 6 mins
Yield 4 servings (serving size: 1 skewer and 2 1/2 tablespoons sauce)
This herbed Moroccan sauce is a classic with fish, but it makes a wonderful sauce for grilled meats of any kind.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Prepare grill.

  2. 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.

  3. 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.

Oxmoor House Healthy Eating Collection