Last Updated on May 24, 2020 by Chef Mireille
Chermoula Shrimp Salad
Chermoula Shrimp Salad is a protein packed salad with shrimp and chickpeas using Chermoula – a flavorful Moroccan marinade
Many cultures have an herb based marinade to be used ubiquitously throughout the cuisine. These all purpose marinades can be used in everything from roasted and grilled meats to rice and vegetable dishes to salads.
In Morocco, this all purpose marinade is called chermoula. What makes chermoula so special is the inclusion of smoked paprika.
Smoked paprika is one of my favorite spices. Don’t think you can use smoked and sweet paprika interchangeably. They have two very different flavor profiles.
Sweet paprika adds color to food, but little flavor. It is not a spice where you can easily detect the flavor, especially when used in combination with other spices. Smoked paprika, however, is very different.
You will notice the strong smoky aroma as soon as you open the bottle. You will immediately detect the flavor of the smoked paprika in any food it is added to it.
I have included online sources below where you can purchase the smoked paprika, if it is not available in your local area. However, if you can’t wait and just have to make this salad today, a close substitute is to add a little cumin to sweet paprika. It won’t really do justice to smoked paprika, but it’s the closest thing!
Chermoula can be used with anything, but it is especially popular in Morocco with fish and seafood dishes.
I took my queue from there and created this protein packed Chermoula Shrimp Salad that can be a meal on its own with some nice crusty French Bread!
Chermoula Shrimp Salad
- 1 lb. shrimp shelled and deveined
- 15 oz. can chickpeas drained and rinsed
- 1 bell pepper chopped
- 1 to mato chopped
- 2 persian cucumbers chopped
- Combine garlic, parsley, cilantro, lemon juice, chile, cumin, smoked paprika, paprika and salt in a food processor.
- Process until ingredients are well chopped.
- Add olive oil and mix until you have a thick paste.
- In a skillet, pour chermoula and bring to a simmer.
- Add shrimp and cook until shrimp turns pink and is just cooked.
- In a large bowl, combine chickpeas, bell pepper, tomato, cucumber and the shrimp with all of the spice paste.
- Toss to combine.
- Leave to rest for at least 15 minutes for flavors to develop.
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