Grilled Shrimp Recipe with Chermoula – Easy Lemon-Herb Marinade

Last Updated on 6 months ago by Neha Deshmukh

Grilled Shrimp Recipe with Chermoula – Easy Lemon-Herb Marinade

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, flavorful meal that feels a little bit special. This grilled shrimp with chermoula is exactly that. I first stumbled upon chermoula while travelling, and I’ve been hooked ever since. It’s a vibrant, herbaceous sauce that takes everything to the next level – and it’s surprisingly easy to make! Let’s get cooking.

Why You’ll Love This Recipe

This recipe is a winner for so many reasons. It’s ready in under 30 minutes, packed with fresh flavors, and seriously impressive. The chermoula sauce is the star – a bright, zesty blend of herbs and spices that perfectly complements the sweetness of the grilled shrimp. Plus, it’s a fantastic way to add a little North African flair to your dinner table.

Ingredients

Here’s what you’ll need to create this delicious dish:

• 20-25 large shrimp, peeled and deveined
• 3 tablespoons Mazola Corn Oil (plus 3 tablespoons for the chermoula)
• ?? tablespoons lemon juice (from about 1 lemon)
• ?? teaspoon salt
• ?? teaspoon pepper
• ?? teaspoon cayenne pepper
• ?? teaspoon paprika
• 1 garlic clove
• ?? teaspoon cumin powder
• ?? teaspoon coriander powder
• ?? teaspoon paprika (for chermoula)
• ?? teaspoon cayenne pepper (for chermoula)
• ?? teaspoon salt (for chermoula)
• ?? cup fresh cilantro, roughly chopped
• ?? cup parsley, roughly chopped
• 2 tablespoons mint, roughly chopped
• 1 lemon, for wedges

Ingredient Notes

Let’s talk ingredients! A few tips to make sure everything comes together perfectly:

Mazola Corn Oil: Usage and Benefits
I love using Mazola Corn Oil in this recipe. It has a high smoke point, which is perfect for grilling, and a neutral flavor that lets the chermoula really shine. It also helps keep the shrimp nice and moist.

Chermoula Spice Blend: A North African Flavor Profile
Chermoula is a North African marinade and sauce, traditionally used with fish and seafood. It’s a vibrant mix of herbs, spices, lemon juice, and oil. Don’t be afraid to adjust the spices to your liking!

Shrimp Selection: Fresh vs. Frozen
You can absolutely use frozen shrimp for this recipe. Just make sure they’re fully thawed and patted dry before marinating. Fresh shrimp is fantastic too, of course, if you can get your hands on it.

Regional Variations in Chermoula
Chermoula varies from region to region in North Africa. Some versions include preserved lemon, while others add a touch of sweetness with honey or sugar. Feel free to experiment!

Lemon Juice: Freshly Squeezed vs. Bottled
Freshly squeezed lemon juice is always best. It has a brighter, more vibrant flavor than bottled. But if you’re in a pinch, bottled will work too.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Make the Chermoula: Lightly toast the cayenne, paprika, cumin, and coriander in a dry pan for a minute or two, until fragrant. Be careful not to burn them! Combine the toasted spices with the garlic, cilantro, parsley, mint, salt, lemon juice, and 3 tablespoons of Mazola Corn Oil in a food processor. Blend until smooth.
2. Marinate the Shrimp: Pat the shrimp dry with paper towels – this helps them get a nice sear. In a bowl, whisk together 3 tablespoons of Mazola Corn Oil, lemon juice, salt, pepper, cayenne, and paprika. Toss the shrimp in the marinade until they’re evenly coated.
3. Skewer the Shrimp: Thread the marinated shrimp onto metal skewers, alternating the head-tail direction. This helps them cook evenly.
4. Grill the Shrimp: Preheat your grill to high heat. Cook the shrimp skewers for 2-3 minutes per side, until they’re charred and opaque. Don’t overcook them, or they’ll become rubbery!

Expert Tips

Here are a few tricks I’ve learned over the years:

Achieving the Perfect Grill Marks
Make sure your grill is hot before adding the shrimp. This will give you those beautiful grill marks.

Preventing Shrimp from Overcooking
Shrimp cook quickly! Keep a close eye on them and remove them from the grill as soon as they turn opaque.

Making Chermoula Ahead of Time
The chermoula sauce can be made up to 2 days in advance. Store it in an airtight container in the refrigerator. The flavors actually meld together even more over time!

Marinating Time for Optimal Flavor
While 30 minutes is good, you can marinate the shrimp for up to an hour for even more flavor.

Variations

Want to switch things up? Here are a few ideas:

Vegan Chermoula Shrimp (Using Tofu or Jackfruit)
Swap the shrimp for firm or extra-firm tofu, or even jackfruit! Marinate and grill as directed.

Gluten-Free Adaptations
This recipe is naturally gluten-free! Just double-check that your spices are certified gluten-free if you have a severe allergy.

Spice Level Adjustments (Mild, Medium, Hot)
Adjust the amount of cayenne pepper to control the heat. For a milder flavor, omit it altogether. For extra heat, add a pinch of chili flakes.

Festival Adaptations (Ramadan/Eid Celebration)
This dish is perfect for a festive meal! Serve it with a side of saffron rice and a fresh salad.

Serving Suggestions

This grilled shrimp is delicious on its own, but it’s even better with some sides. I love serving it with:

• Couscous or quinoa
• A simple green salad
• Roasted vegetables
• Warm pita bread

Storage Instructions

Leftover shrimp can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave. The chermoula sauce will also keep for up to 2 days.

FAQs

Let’s answer some common questions:

What is Chermoula and where does it originate?
Chermoula is a North African marinade and sauce, originating from Morocco. It’s traditionally used with fish and seafood, but it’s also delicious with chicken, vegetables, and more.

Can I use other types of oil besides Mazola Corn Oil?
You can, but Mazola Corn Oil’s high smoke point and neutral flavor make it ideal for grilling. Olive oil is another option, but it has a lower smoke point.

How do I know when the shrimp is fully cooked?
Shrimp is cooked when it turns opaque and pink. Avoid overcooking, as it will become rubbery.

Can I marinate the shrimp for longer than 30 minutes?
Yes, you can marinate the shrimp for up to an hour for more flavor. But don’t marinate it for too long, as the lemon juice can start to “cook” the shrimp.

What if I don’t have a grill? Can I cook the shrimp in a pan?
Absolutely! You can cook the shrimp in a large skillet over medium-high heat. Cook for 2-3 minutes per side, until opaque.

What side dishes pair well with grilled chermoula shrimp?
Couscous, quinoa, a green salad, and roasted vegetables are all great options.