Moroccan Spiced Shrimp Skewers Recipe
This simple Moroccan Spiced Shrimp Skewers recipe is packed with flavor! Smoked paprika, cumin, and a hint of cinnamon spice up the shrimp skewers, which are so quick to cook. The quinoa salad’s traditional flavors come from spices, dried fruit, parsley, and lemon, with a few fun twists. This dish is filling, flavorful, and unbelievably easy – perfect for any weeknight!
A healthy swap
Traditional Moroccan cuisine uses lots of couscous and dates, but we swapped those ingredients out for gluten-free and high-protein quinoa and fiber-rich California prunes. Prunes are a healthy powerhouse and provide many essential vitamins and minerals that will level up the nutritional value of any recipe. They are low glycemic and loaded with fiber, polyphenols, boron, potassium, and Vitamin K which collectively can contribute to gut health, reduced inflammation, cancer prevention, blood sugar control, bone health, and reduced cholesterol!
Moroccan Spiced Shrimp Skewers
Ingredients
- Olive oil in a spray container
- Salt
- Black pepper
- 1 shallot
- 1½ ounces matchstick carrots
- 1 ounce red quinoa
- 2 ounces white quinoa
- 2 tsp smoked paprika
- 2 tsp ground cumin
- ½ tsp ground cinnamon
- 12 jumbo shrimp
- 1 lemon
- 2 ounces California prunes
- ¼ can chickpeas
- ½ ounce fresh parsley
- ¼ ounce fresh basil
- ¼ ounce fresh cilantro
- 1 garlic clove
Instructions
STEP ONE
- Preheat the broiler to high.
- Line a rimmed sheet pan with foil.
- Finely chop the shallot and carrots into ⅛-inch (3 mm) pieces.
- In a small sauce pot with lid, heat 1 tsp of olive oil for 1 minute. Add the shallot and carrots and cook for 2 minutes. Add the quinoa and stir for 1 minute. Add 1 cup of water and 1 tsp of paprika, 1 tsp of cumin, and ¼ tsp cinnamon. Stir and bring to a boil over high heat, reduce heat to low, cover and simmer for 20 minutes.
- Pat dry shrimp with paper towels.
- Cut the lemon in half. Add the juice of half a lemon to a medium bowl, discarding any seeds.
STEP TWO
- Add remaining paprika, cumin, and cinnamon, and a pinch each of salt and pepper to the medium bowl. Stir to make a loose paste. Add the shrimp; toss well.
- Cut the prunes into ¼-inch (6 mm) pieces; set aside.
- Drain chickpeas and pat dry with paper towels.
- Remove and discard stems from parsley. Finely chop the leaves and place half of the leaves in a small bowl. Set aside remaining leaves for step 3.
- Remove and discard the stems from the basil and cilantro. Finely chop the herbs and add to the bowl. Add garlic, juice of remaining lemon, discarding any seeds, and 1 tsp of olive oil and a pinch each salt and pepper. Mix well to combine.
STEP THREE
- In a small bowl, combine the drained chickpeas, 1 tsp olive oil and a pinch each of salt and pepper. Place chickpeas onto the prepared baking sheet and broil for 4 to 5 minutes until lightly browned. Set aside for plating.
- Thread 3 shrimp each per skewer and wrap the ends of each skewer with a small piece of foil. Place on the same sheet pan and broil for 4 to 5 minutes. Stir prunes and remaining parsley into the quinoa.
- Note: (FDA recommends cooking shrimp to a minimum 145°F/65C)
STEP FOUR
- Divide the quinoa between two plates. Top with the toasted chickpeas and lay the shrimp skewers on top. Serve with the herb sauce on the side.
Notes
Nutrition
Dinner is served
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