Moroccan Shrimp with Tomatoes and Onions

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  • Level: Easy
  • Total: 40 min
  • Active: 40 min
  • Yield: 4 servings
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Quick Preserved Lemon:

1 Meyer lemon, cut into 8 wedges

1/3 cup lemon juice 

1 tablespoon kosher salt 


2 tablespoons extra-virgin olive oil, plus more for drizzling onto the shrimp

1 medium red onion, thinly sliced 

2 garlic cloves, thinly sliced 

10 ounces cherry tomatoes, halved 

2 teaspoons ras el hanout (Middle Eastern spice mix) 

1 teaspoon kosher salt 

1 pound fresh head-on large shrimp 

Leaves from 1 bunch cilantro, chopped 


  1. For the quick preserved lemon: In a small saucepan, combine lemon, lemon juice, and salt. Bring to a simmer and cook until lemon is soft, approximately 15 minutes. Cool, then chop. Set aside
  2. For the shrimp: Preheat the oven to 400 degrees F.
  3. In a heavy-bottomed skillet over medium heat, add the oil followed by onions, garlic, and tomatoes. Gently cook, stirring, until vegetables are fragrant, about 3 minutes. Add the ras el hanout and salt and roast in the oven 5 to 7 minutes. Remove from the oven and fold in chopped preserved lemon.
  4. Arrange shrimp over the tomato mixture in an even layer. Drizzle with olive oil and place in the oven until the shrimp are cooked through and are bright coral pink, about 2 minutes. Remove, top with chopped cilantro and serve.