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Quick Moroccan Shrimp Skillet

When my niece was attending West Point, she was sent to Morocco for five months. I threw her a going-away party with Moroccan decorations, costumes and cuisine, including this saucy shrimp dish. Whenever I make it now, I think of her and I smile. —Barbara Lento, Houston, Pennsylvania
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings


  • 1 tablespoon canola oil
  • 1 small onion, chopped
  • 1/4 cup pine nuts
  • 1 pound uncooked shrimp (16-20 per pound), peeled and deveined
  • 1 cup uncooked pearl (Israeli) couscous
  • 2 tablespoons lemon juice
  • 3 teaspoons Moroccan seasoning (ras el hanout)
  • 1 teaspoon garlic salt
  • 2 cups hot water
  • Minced fresh parsley, optional


  • In a large skillet, heat oil over medium-high heat; saute onion and pine nuts until onion is tender, 2-3 minutes. Stir in all remaining ingredients except parsley; bring just to a boil. Reduce heat; simmer, covered, until shrimp turn pink, 4-6 minutes.
  • Remove from heat; let stand 5 minutes. If desired, top with parsley.
Editor's Note: This recipe was tested with McCormick Gourmet Moroccan Seasoning (ras el hanout).

Test Kitchen Tips
  • Letting the mixture stand before serving helps the pasta absorb more liquid. It's still a saucy dish, so serve it in a shallow bowl.
  • Slivered almonds can be substituted for pine nuts.
  • The flavor of this dish is close to a curry, but with more cinnamon.
  • For easier eating, remove the shrimp tails before cooking.
  • Health Tip: Shrimp are naturally high in cholesterol, but not to worry. The greatest impact on blood cholesterol comes from saturated and trans fats, and shrimp has little saturated and no trans fat.
    Nutrition Facts
    1 cup: 335 calories, 11g fat (1g saturated fat), 138mg cholesterol, 626mg sodium, 34g carbohydrate (1g sugars, 1g fiber), 24g protein.

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    Average Rating:
    • Elizabeth
      Jul 31, 2020

      The cous cous was fantastic, but the shrimp had no flavor at all! I don't know if it was supposed to be cooked separately... it didn't sound like it since it just says to add everything else and simmer. Very disappointing as a main dish, but awesome flavors for Moroccan cous cous.

    • Katie
      Jan 1, 2020

      This was absolutely delicious. Everyone in the house loved it - including my picky college kid. Changes I made: I used fresh garlic rather than garlic salt, added about a 1/4 cup of golden raisins and some of the family added red pepper flakes to theirs for some extra "heat." They normally put hot sauce of some kind on everything, but not this - it had plenty of flavor on its own. This dish is super simple to make. Add a salad and voila!