When I first tasted a dish featuring chermoula, it felt like my taste buds had embarked on a vibrant adventure. The tangy, herbaceous notes danced with the sweetness of the shrimp, creating a harmony that was simply unforgettable. Late last week, after an exhausting day, I craved something bursting with flavor instead of the usual takeout. That’s when I decided to whip up Baked Shrimp in Chermoula Marinade, an easy and rewarding recipe that promises to impress.
With just a handful of delicious ingredients, this dish transforms the ordinary into extraordinary. Imagine juicy jumbo shrimp, marinated in fragrant chermoula sauce, nestled alongside sweet yellow peppers and caramelized onions—all effortlessly cooked to perfection in under 40 minutes. Whether you’re looking to elevate a weeknight dinner or wow guests at your next gathering, this recipe is your ticket to a culinary escape. Grab your apron, and let’s dive into a plateful of delight!
Why love Baked Shrimp in Chermoula Marinade?
Flavor Explosion: The vibrant chermoula sauce infuses the shrimp with a zesty kick, making each bite a burst of sunshine.
Quick & Easy: Ready in just 40 minutes, this recipe is perfect for busy weeknights or last-minute gatherings.
One-Pan Wonder: Minimal cleanup is required! Baking everything in one pan simplifies your cooking experience.
Fresh Ingredients: With just a few wholesome ingredients, you can create a dish that’s both healthy and satisfying.
Crowd-Pleaser: Impress your friends and family with this elegant yet approachable dish that suits any occasion.
Baked Shrimp in Chermoula Marinade Ingredients
• Get ready for a flavor-packed experience!
For the Shrimp
- 24 jumbo shrimp – choose large, fresh shrimp for the juiciest bites.
- 1 pack Wild Garden Chermoula Sauce – this ready-made sauce adds layers of flavor that complement the shrimp beautifully.
For the Vegetables
- 1 large onion, sliced – caramelized onions bring a sweet depth to the dish.
- 6 small yellow peppers – their sweetness pairs perfectly with the zingy chermoula sauce.
For the Side
- 2 packs Wild Garden Dill and Fava Bean Rice – this tasty rice serves as a hearty base to soak up all the delicious flavors of your baked shrimp in chermoula marinade.
How to Make Baked Shrimp in Chermoula Marinade
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Pat Dry: Start by patting dry the shrimp with paper towels to ensure they roast beautifully, preventing excess moisture. This helps the marinade cling better and enhances flavor absorption.
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Marinate: In a mixing bowl, combine the shrimp with the Wild Garden Chermoula Sauce. Cover with plastic wrap and refrigerate for 30 minutes, allowing the shrimp to soak up those zesty flavors.
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Preheat Oven: While the shrimp is marinating, preheat your oven to 450°F. Grease the bottom of a cast iron skillet or baking sheet with non-stick spray for easy cleanup.
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Layer Ingredients: Spread the sliced onion evenly in the pan, then layer the marinated shrimp on top. Drizzle any remaining chermoula sauce over the shrimp for an extra flavor boost.
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Add Peppers: Place the small yellow peppers around the shrimp in the pan. Their sweetness will complement the tangy marinade wonderfully as they roast.
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Bake: Put the pan in the oven and bake for 8-10 minutes. Keep an eye on them; the shrimp should turn pink and the onions should be nearly cooked.
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Broil: For that final touch, broil for one minute to achieve perfectly roasted peppers. This caramelization brings out an incredible depth of flavor.
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Serve: Plate the shrimp alongside the dill and fava bean rice, savoring the combination of textures and flavors that is sure to delight your taste buds.
Optional: Drizzle with a little olive oil before serving for added richness.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Baked Shrimp in Chermoula Marinade are perfect for meal prep enthusiasts! You can marinate the shrimp in the Chermoula sauce up to 24 hours in advance, allowing the flavors to deepen for a more robust taste. Simply pat dry the shrimp, coat them with the sauce in a bowl, cover with plastic wrap, and refrigerate. Additionally, you can slice the onions and peppers 1-2 days ahead, storing them in an airtight container in the refrigerator to preserve their freshness. When you’re ready to serve, just layer the marinated shrimp and veggies in the skillet, bake, and broil for that crispy finish—resulting in a dinner that’s just as delicious with minimal effort!
What to Serve with Baked Shrimp in Chermoula Marinade?
Looking to create a delightful meal around your zesty shrimp dish? Here are perfect pairings that will complement its vibrant flavors.
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Garlic Herb Bread: This warm, crusty bread is ideal for soaking up that fragrant chermoula sauce, enhancing every bite.
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Crispy Roasted Vegetables: Seasonal vegetables like zucchini or asparagus, roasted to a crisp, will add texture and color to your table.
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Mediterranean Salad: A refreshing mix of cucumbers, tomatoes, and feta drizzled with lemon vinaigrette brings a bright contrast to the dish. This salad adds a crunchy, fresh element that perfectly balances the richness of the shrimp.
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Couscous with Herbs: Fluffy couscous tossed with fresh herbs and lemon zest makes a delightful side that mirrors the flavors in your shrimp.
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Saffron Rice: A fragrant saffron-infused rice dish enhances the culinary experience, contributing its unique aroma and flavor, making every forkful exciting.
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Chilled White Wine: A crisp Sauvignon Blanc or a light Pinot Grigio pairs wonderfully with the shrimp, elevating the dining experience with its refreshing notes.
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Lemon Sorbet: For dessert, consider a light lemon sorbet to cleanse the palate, leaving a refreshing finish after the flavorful main course.
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Honey-Glazed Carrots: Sweet and tender, these carrots can play beautifully against the spices in your shrimp, adding warmth and natural sweetness.
Expert Tips for Baked Shrimp in Chermoula Marinade
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Dry the Shrimp: Patting the shrimp dry is crucial to avoid steaming instead of roasting. This ensures a beautifully cooked dish.
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Marinate Longer: For an even deeper flavor, consider marinating the shrimp longer than 30 minutes. Just don’t exceed a few hours to maintain texture.
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Watch the Bake Time: Keep a close eye on the oven as shrimp can overcook quickly. Remove them as soon as they turn pink and opaque.
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Use Fresh Ingredients: Opt for fresh shrimp and vegetables for the best taste experience. Frozen shrimp can work but may contain excess moisture.
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Layer Creatively: Feel free to experiment with other vegetables in addition to the yellow peppers. Zucchini or asparagus could add a nice twist to your baked shrimp in chermoula marinade!
How to Store and Freeze Baked Shrimp in Chermoula Marinade
Fridge: Store leftover baked shrimp in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave to retain moisture.
Freezer: For longer storage, freeze the baked shrimp (without the rice) in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.
Reheating: To reheat, place the thawed shrimp in a skillet over medium heat for a few minutes or until heated through. This method helps to revive their original flavors and textures.
Serving Suggestions: When ready to enjoy again, serve the reheated shrimp with fresh rice or a light salad, bringing new life to your baked shrimp in chermoula marinade!
Baked Shrimp in Chermoula Marinade Variations
Feeling adventurous? Here are some delightful twists that can make this dish even more enjoyable and suited to your personal taste!
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Spicy Kick: Add chopped jalapeños or a pinch of red pepper flakes to the chermoula sauce for a fiery burst of heat. This brings an exciting twist if you crave some spice!
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Herb-Infused: Swap out the chermoula sauce with homemade chimichurri for a fresh, herbaceous flavor. Consider including parsley and cilantro for that extra zing!
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Citrus Zest: Enhance the marinade with some freshly grated lemon or lime zest for a bright and refreshing flavor. This little addition can brighten the entire dish!
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Vegetarian Option: Substitute shrimp with firm tofu, marinating it in the chermoula sauce for a plant-based delight. Bake until golden and serve with the same delicious rice.
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Add More Veggies: Toss in zucchini or cherry tomatoes to the pan for extra color and flavor. The more, the merrier; a medley of vegetables creates delicious variety!
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Nutty Crunch: Serve with toasted pine nuts or slivered almonds on top for an unexpected crunch that contrasts beautifully with the tender shrimp.
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Grilled Variation: Take this dish outdoors by grilling the marinated shrimp instead of baking. It will add a lovely smokiness that elevates the flavors even further.
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Creamy Touch: Pair the shrimp with a dollop of garlic yogurt sauce for a rich and creamy element that balances the zest of the chermoula beautifully.
Baked Shrimp in Chermoula Marinade Recipe FAQs
What type of shrimp should I use for this recipe?
Absolutely! For the best results, choose jumbo shrimp that are fresh and firm. Look for shrimp that have a mild, clean smell, and check for a glossy appearance. If using frozen shrimp, make sure to thoroughly thaw them and pat them dry before marinating, as excess moisture can affect the cooking process.
How should I store leftover baked shrimp?
Store any leftover baked shrimp in an airtight container in the refrigerator. They will stay fresh for up to 3 days. When you’re ready to enjoy them again, reheat gently on the stovetop or in the microwave, taking care not to overcook them.
Can I freeze the baked shrimp?
Yes, you can! Freeze the baked shrimp (without the rice) in a freezer-safe container for up to 3 months. To do this, let them cool completely before transferring, and ensure they are tightly sealed to prevent freezer burn. When you’re ready to eat, thaw them overnight in the fridge and reheat in a skillet for a few minutes until warmed through.
What can I do if the shrimp are overcooked?
If you find your shrimp have been overcooked and are rubbery, don’t fret! Try tossing them in a bit of olive oil and lemon juice to help revive their flavor and tenderness. To avoid this in the future, keep a close watch during the baking process, and remove them from the oven as soon as they’re pink and opaque.
Is this recipe safe for those with seafood allergies?
If you or your guests have seafood allergies, it’s best to avoid this recipe altogether as it contains shrimp. However, you can experiment by substituting the shrimp with vegetables or plant-based proteins, such as tofu or chickpeas, while keeping the chermoula sauce to retain those delightful flavors!
How can I enhance the flavor of the chermoula marinade?
To intensify the flavor of the chermoula marinade, consider adding additional herbs and spices. Fresh cilantro or parsley adds a bright flavor, while a dash of cayenne pepper or smoked paprika could provide an exciting kick. Adjust to your taste preference, and don’t hesitate to try variations that suit your palate!
Zesty Baked Shrimp in Chermoula Marinade Ready in 40 Minutes
Ingredients
Equipment
Method
- Pat Dry: Start by patting dry the shrimp with paper towels to ensure they roast beautifully.
- Marinate: In a mixing bowl, combine the shrimp with the Wild Garden Chermoula Sauce. Cover and refrigerate for 30 minutes.
- Preheat Oven: Preheat your oven to 450°F and grease the baking sheet.
- Layer Ingredients: Spread the sliced onion in the pan, then layer the marinated shrimp on top.
- Add Peppers: Place the yellow peppers around the shrimp in the pan.
- Bake: Place in the oven and bake for 8-10 minutes.
- Broil: Broil for one minute to achieve roasted peppers.
- Serve: Plate the shrimp alongside the rice.