Grilled Shrimp with Chermoula Sauce

This herbed Moroccan sauce is a classic with fish, but it makes a wonderful sauce for grilled meats of any kind.

Yield: 4 servings (serving size: 1 skewer and 2 1/2 tablespoons sauce)
Recipe from Oxmoor House

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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 282
  • Fat: 13.6g
  • Saturated fat: 2.1g
  • Protein: 34.9g
  • Carbohydrate: 4.4g
  • Cholesterol: 259mg
  • Iron: 4.4mg
  • Sodium: 490mg
  • Calories from fat: 43%
  • Fiber: 0.5g
  • Calcium: 100mg


  • 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


  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.
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