4 Serves
29 Mins
In a mixing bowl, combine the chermoula paste with a splash of extra virgin olive oil to create a marinade.
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Vitamin K
66 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
22 µg / 400 µgCalcium
146 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
80 mg / 420 mgPhosphorus
326 mg / 1,250 mgPotassium
438 mg / 4,700 mgSodium
134 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
2 g / 28 gSugar
6 g / 50 gSaturated Fat
2 g / 20 gCholesterol
214 mg / 300 mgCaffeine
0 mgNet Carbs
8 gAlcohol
0 g
Add the jumbo shrimp to the bowl and toss thoroughly to coat, allowing them to marinate for 15 minutes.
Heat extra virgin olive oil in a large skillet over medium-high heat.
Add the marinated shrimp to the hot skillet and sear for 2 to 3 minutes per side until opaque and cooked through.
Season the cooked shrimp with salt and pepper to taste, then serve immediately.
20
g31
g22
g
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Turkish