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Chermoula Shrimp Salad in a bowl
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Chermoula Shrimp Salad

Chermoula Shrimp Salad is a protein packed salad with shrimp and chickpeas using Chermoula - the flavorful Moroccan marinade.
Prep Time10 minutes
Cook Time5 minutes
Resting Time15 minutes
Course: Salad
Cuisine: Moroccan
Servings: 6 people
Calories: 207kcal

Ingredients

Chermoula Ingredients

  • 2 garlic cloves
  • a large handful parsley
  • Handful of cilantro
  • 1 tablespoon lemon juice
  • 1 chile pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon paprika
  • ½ teaspoon salt
  • 6 tablespoons olive oil

Salad Ingredients

  • 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

Instructions

  • 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.

Notes

You can use any type of chile pepper you prefer such as serrano, jalapeno, bird’s eye or habanero. However, depending which chile pepper you use will determine how spicy it is. If using Habanero, I would use only half. If using Bird’s Eye, I would use 2.

Nutrition

Calories: 207kcal | Carbohydrates: 14g | Protein: 4g | Fat: 16g | Saturated Fat: 2g | Sodium: 395mg | Potassium: 265mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1222IU | Vitamin C: 41mg | Calcium: 35mg | Iron: 2mg
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