Moroccan Shrimp Tagine
Tender shrimp simmered in a warm blend of warming spices, tomato, and dried fruit, finished with fresh cilantro. A fragrant, slightly sweet seafood stew that brings North African flavors to your table in under 40 minutes.
- Total time
- 40 min
- Servings
- 4
- Calories
- 285
- Protein
- 32g
Ingredients
- 1.5 lb shrimp, peeled and deveined
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (14 oz) canned crushed tomatoes
- ½ cup dried apricots, halved
- 2 tsp cumin, paprika, and ginger blend
- 1 pinch salt and pepper to taste
- ¼ cup fresh cilantro, chopped
Instructions
- 1
Pat shrimp dry with a paper towel. Set aside.
- 2
Heat olive oil in a heavy 12-inch skillet over medium-high until shimmering, ~90 seconds.
- 3
Add diced onion, cook until softened and translucent, stirring occasionally, 4–5 minutes.
- 4
Stir in minced garlic and spice blend, cook until fragrant, ~1 minute.
- 5
Pour in crushed tomatoes and apricots, stir well. Bring to a simmer over medium heat.
- 6
Simmer uncovered for 8–10 minutes until sauce thickens slightly.
- 7
Slide shrimp into the sauce in a single layer. Do not stir; let them poach, 3–4 minutes.
- 8
Flip shrimp with tongs, simmer 2–3 minutes more until tails curl and flesh is opaque.
- 9
Season with salt and pepper. Scatter cilantro over the top.
- 10
Serve hot in shallow bowls with couscous or crusty bread to soak the sauce.
Tools you’ll need
- 12-inch heavy skillet or shallow braising pan
- wooden spoon or silicone spatula
- kitchen tongs
- paper towels
- cutting board and knife
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