Grilled Shrimp with Tomato Jam Moroccan
Transport your taste buds to Morocco with this Grilled Shrimp with Tomato Jam recipe, a masterpiece of bold spices, smoky char, and sweet-savory richness. Succulent shrimp are marinated in a vibrant blend of olive oil, cumin, paprika, cinnamon, garlic, and tangy lemon juice before hitting the grill, where they develop a tantalizing smoky finish. The dish is elevated further with a luscious homemade tomato jam, infused with the warmth of ras el hanout, honey, ginger, and a hint of chili for just the right kick. Perfect as an elegant appetizer or a show-stopping main course, this dish is beautifully garnished with fresh cilantro and best served with a squeeze of lemon. Whether you're hosting a summer BBQ or a cozy dinner, this Moroccan-inspired recipe brings exotic flavors to your table with ease.
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Recipe Information
Ingredients
- 1 lb Large shrimp, peeled and deveined
- 3 tbsp Olive oil
- 3 cloves Garlic cloves, minced
- 1 tsp Ground cumin
- 1 tsp Ground paprika
- 0.25 tsp Ground cinnamon
- 2 tbsp Fresh lemon juice
- 1 tsp Salt
- 0.5 tsp Black pepper
- 4 Roma tomatoes, diced
- 1 Yellow onion, finely chopped
- 2 tbsp Honey
- 0.5 tsp Ground ginger
- 1 tsp Ras el hanout (Moroccan spice blend)
- 0.25 tsp Red chili flakes (optional)
- 2 tbsp Fresh cilantro, chopped (for garnish)
Instructions
In a medium bowl, combine olive oil, minced garlic, ground cumin, ground paprika, ground cinnamon, fresh lemon juice, salt, and black pepper. Mix well to form a marinade.
Add the peeled and deveined shrimp to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 15 minutes while preparing the tomato jam.
To make the tomato jam, heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add the chopped yellow onion and cook until softened, about 5 minutes.
Stir in the diced Roma tomatoes, honey, ground ginger, ras el hanout, and red chili flakes (if using). Cook over medium heat, stirring occasionally, until the mixture thickens and becomes jam-like, about 15 minutes. Remove from heat and set aside.
Preheat an outdoor grill or grill pan over medium-high heat. Thread the marinated shrimp onto skewers if desired.
Grill the shrimp for 2-3 minutes per side, until they are opaque and lightly charred. Be careful not to overcook.
To serve, spoon the tomato jam onto a serving platter as a base. Arrange the grilled shrimp on top, then garnish with fresh chopped cilantro.
Serve immediately with lemon wedges on the side if desired.
Nutrition Facts
Calories |
1112 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.3 g | 58% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 2899 mg | 126% | |
| Total Carbohydrate | 70.2 g | 26% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 50.2 g | ||
| Protein | 115.5 g | 231% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 443 mg | 34% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 2507 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
