Recipe courtesy of Marc Murphy

Moroccan Shrimp with Tomatoes and Onions

Getting reviews...
Save Recipe
  • Level: Easy
  • Total: 40 min
  • Active: 40 min
  • Yield: 4 servings
Share This Recipe


Quick Preserved Lemon:



  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.
18m Easy 98%
48m Easy 97%
Amanda Freitag

Shrimp Cocktail

23m Easy 97%
36m Easy 98%
Ben Robinson

Shrimp Scampi

20m Easy 98%
16m Easy 98%

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now