Moroccan Shrimp Bowl

Moroccan cuisine is rich in history and cultural influence. The origin of Moroccan cuisine can be traced back to 7th century BC and its greatly influenced by Mediterranean, Berber, French and Spanish flavors. Traditional methods of cooking are usually "wet" like stews or Tagine. However, many dishes also include grilled meats and seafood. No matter the method, what really makes this cuisine are the spices like saffron, turmeric, sumac, ginger, paprika, cumin, and garlic. (All of which are featured in this original recipe for a delicious and juicy Moroccan style shrimp bowl.) While rice is rarely eaten, perhaps as little as once a year, this recipe can use rice –Spanish style– if you don't have any couscous on hand!

• Time and Serving Size

  Time:

  Prep: 5min

  Cook: 15min

  Servings: 4

• Ingredients

  For Shrimp

  1 pound Gulf Shrimp

  ¼ teaspoon paprika

  ¼ teaspoon garlic granules

  ¼ teaspoon turmeric

  ¼ teaspoon sumac

  Salt to taste

  For Veggies

  ½ cup peas

  2 zucchini

  2 bell peppers

  ¼ teaspoon turmeric

  ¼ teaspoon cumin

  ¼ teaspoon sumac

  ¼ teaspoon ground ginger

  ¼ teaspoon truffle seasoning (optional)

  ¼ teaspoon paprika

  Salt to taste

  For Rice or Couscous

  1 cup jasmine rice or couscous

  2 pinches saffron

  Hummus + Pita side

  hummus

  pita

• Nutrition

  Nutrition per serving:

  Calories, 324.59kcal, 16% DV

  Total Fat, 2.57g, 4% DV

  Carbs, 55.95g, 22% DV

  Sugars, 5.55g, 6% DV

  Protein, 19.73g, 39% DV

  Sodium, 401.46mg, 20% DV

  Fiber, 4.84g, 17% DV

  Percent Daily Values based on a 2,000 calorie diet.

  Health Score: 8.8/10

  *Health Scores are calculated on a 1-10 scale based on nutrient density and USDA recommendations for a healthy diet. A higher Health Score means healthier food. The value based on impact of more than 28 nutrients.

  Nutrients in this dish with a positive impact:

  Unsaturated Fat, 2g, 3% DV

  Fiber, 5g, 17% DV

  Protein, 20g, 39% DV

  Potassium, 657mg, 19% DV

  Magnesium, 74mg, 20% DV

  Iron, 2mg, 17% DV

Step 1

Preheat oven to 425F.

Step 2

Put 1 1/2 cups of rice in a pot with water and saffron. Cook until rice is done and fluff with a fork.

Step 3

Meanwhile, chop vegetables and add to a large pan. Season with turmeric, cumin, sumac, ground ginger, truffle seasoning (optional), and paprika.

Step 4

Pat shrimp dry and season with paprika. garlic granules, turmeric, and sumac Spread evenly on a baking sheet and cook for about 8 minutes.

Step 5

Serve by placing a portion of rice or couscous in a bowl, top with vegetables and shrimp. Serve with a side of hummus and pita. Enjoy!