Chermoula Shrimp

Cuisinart original

A North African–style pesto, this is a perfect accompaniment for most seafood, especially shrimp and salmon, but is also delicious tossed with steamed or roasted potatoes.


Makes about 4 servings


Chermoula ¾ cup fresh cilantro, stems discarded ½ cup fresh parsley, stems discarded 2 garlic cloves, peeled ½ teaspoon grated lemon zest ½ teaspoon kosher salt ½ teaspoon paprika ¼ teaspoon ground cumin ¼ teaspoon freshly ground black pepper pinch cayenne 2 tablespoons fresh lemon juice 2-4 tablespoons extra virgin olive oil Shrimp 1 pound large shrimp, peeled and deveined 1 teaspoon olive oil pinch kosher salt pinch freshly ground black pepper

Nutritional information

Nutritional information per serving:

Calories 200 (47% from fat) • carb. 3g • pro. 24g

• fat 10g • sat. fat 1g • chol. 171mg • sod. 372mg

• calc. 78mg • fiber 1g


1. Put all ingredients for the chermoula, except the olive oil, in a mini chopper, or a food processor fitted with the metal chopping blade.  Pulse until roughly chopped, about 8 to 10 times, scraping as needed.  While continuously processing, gradually add the oil through the hole in the top of the lid, processing until desired consistency is reached – use less oil if you want a chunkier pesto-like sauce, or more if you want it thinner .  Taste and adjust the seasonings to your liking .  Cover and reserve to allow flavors to meld.

2. Prepare the shrimp and fit the broiling/steaming rack into the baking pan. Put the shrimp, oil, salt and pepper in a mixing bowl and toss to combine. Divide the shrimp among 5 skewers and place the skewers on top of the broiling/steaming rack.  Put the rack in the upper broil position.  Put the tray on the rack and leave the oven door slightly open .  Set to Broil for 10 minutes, or until the shrimp are fully opaque.

3. Transfer the shrimp to a platter and drizzle the chermoula over the top.


Note: If using wooden skewers, soak them in water for at least half hour prior to using.