Dinner · 40 min · moroccan

Shrimp Tagine with Chermoula

This is the kind of Moroccan dinner you’ll make on repeat — shrimp and cilantro, 40 minutes, big payoff. Each serving lands at 380 calories with 32g of protein, so it eats like a much heavier meal. Simple enough for a Tuesday, good enough to serve to guests — that is the whole idea.

✓ USDA-verified nutrition data

Ingredients

• 1.5 lb Shrimp
• 0.75 cup Cilantro
• 0.25 cup Parsley
• 4 cloves Garlic
• 1.5 tsp Cumin
• 1.5 tsp Paprika
• 3 tbsp Lemon juice
• 0.25 cup Olive oil
• 3 Tomatoes
• 1 Bell pepper
• 1.5 tsp Salt

Steps

1. Blitz the herbs, garlic, spices, lemon juice, and olive oil into a vivid green chermoula. Toss the shrimp in half and marinate 20 minutes.
2. Simmer the chopped tomatoes and sliced pepper in the tagine base with a splash of water for 10 minutes into a light sauce.
3. Arrange the marinated shrimp over the sauce in a single layer and drizzle with the remaining chermoula.
4. Cover and cook 8 to 10 minutes, just until the shrimp curl and turn pink — they go from perfect to rubbery in a minute, so watch closely.
5. Squeeze fresh lemon over and shower with extra cilantro.
6. Serve immediately with crusty bread. This is the fastest tagine in the Moroccan repertoire, and one of the brightest.

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