Shrimp with Chermoula over Couscous

Try this amazing shrimp with chermoula over couscous dish!


5 minsPrep Time
7 minsCook Time

12 minsTotal Time


Shrimp with Chermoula

  • 1 Tsp Sweet Paprika
  • 1/8 T Hot Paprika
  • 1 Tsp Ground Cumin
  • 1/2 Tsp Kosher Salt
  • 1/4 Tsp Red Pepper Flakes
  • 3/4 Cup Finely Chopped Cilantro (Stems and Leaves)
  • 1/3 Cup Finely Chopped Parsley Stems and Leaves
  • 1/2 Cup Extra Virgin Olive Oil
  • 1 Clove Garlic Microplaned
  • Kosher Salt
  • Freshly Cracked Ground Pepper
  • 1 Lb U16-20 Shrimp Peeled, Deveined, Patted Dry
  • 1 Tbsp Chopped Preserved Lemon (Optional)
  • Juice of 1/2 lemon
  • 1/2 Cup Water

Shrimp with Chermoula

  • 1/2 Tsp Ground Coriander


  • 1 Cup Quick Cooking Couscous
  • 1 1/4 Cup Water, Vegetable Stock, or Chicken Stock
  • 1/2 Tsp Kosher Salt
  • 1 Tsp Olive Oil



Cook the Couscous. In a small saucepan with a lid, bring the water and salt to a boil. Stir in the couscous and olive oil. Replace the lid and turn off the heat. Allow to steam for 5 minutes. Gently fluff with a fork and set aside until ready to serve.


Prepare the Shrimp. Season both sides of the shrimp with salt and pepper.


Make the  Chermoula. In a medium bowl, combine the dry spices, ½ teaspoon salt, garlic, fresh herbs, remaining olive oil, and preserved lemon (if using). Right before using, stir in the lemon juice. 


Get Cooking. Set a large skillet over medium to medium-high heat. Add 1 tablespoon olive oil to the pan and swirl to coat. When the oil is hot but not smoking, add the shrimp in a single layer. Sear without disturbing until cooked through on one side, about 1 ½ minutes, until opaque and bright orange. Flip, add half of the chermoula to the pan, and continue cooking on the second side, about 30 seconds more.


Add ½ cup water to deglaze, scraping the bottom of the pan with a wooden spoon or silicone spatula. Continue to cook until the shrimp is cooked through and the sauce thickens and emulsifies, about 1 minute more. Check the sauce for seasoning. Turn off the heat. 


Plate it Up. Add couscous to a serving platter. Top with shrimp and all the sauce, and dollop the remaining chermoula sauce on top. Serve with lemon wedges. Enjoy.




  • Boil water (concurrent to cooking)  add couscous, allow to steam. < small saucepan w lid, fork, serving spoon>

  • Season shrimp; Sear first side of shrimp < ¼ sheet pan, large saute pan, tongs, mini offset>

  • Mix chermoula: Microplane garlic, add EVOO, squeeze lemon <silicone spatula, Microplane/ zester>

  • Flip shrimp, add chermoula; add water

  • Fluff couscous

  • Plate!