Moroccan Baked Shrimp: A Cross Between Chermoula and Pil Pil

Barely ten minutes after I put these shrimp in the oven, they were already sizzling. I blew on one to make it cooler and tasted it. It was done. I took the pan out of the oven and liberally squeezed lemon juice on the shrimp. The rest was a memorable meal.

Making the marinade was also quick. I processed the ingredients in a food processor: garlic, cilantro, tomato paste, balsamic vinegar. Fabulous. I could almost eat it as is— weird but true.

The flavors of this shrimp are a cross between chermoula and pil-pil. Definitely Moroccan but with a subtle unidentified foreign appeal to them and a hint of sweetness.

My mother often made shrimp this way but the addition of tomato paste and balsamic vinegar is my own spin on her great recipe.



Prep Time: 5 min

Cook Time: 10 min


  • 1 pound medium shrimp, deveined and peeled, tail on
  • 16 cilantro sprigs
  • 5 garlic cloves
  • 3 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon tomato paste
  • Grated zest of 1/2 lemon
  • Sea salt, to taste
  • Lemon, for serving


Step 1: Preheat the oven to 325 degrees Fahrenheit.

Step 2: Process all of the ingredients except the shrimp in a food processor until reduced to a sauce. Transfer to a large bowl.

Step 3: Add the shrimp and toss well to coat.

Step 4: Arrange the shrimp in a single layer in a baking pan or cookie sheet. Bake it 10 to 12 minutes.

Step 5: Serve the shrimp right away with lemon juice and a side salad or vegetables.

Jennifer Dumas

My name is Jennifer! Welcome to Dinners and Dreams. My goal here is to encourage you to try out recipes you never thought you could make at home. Furthermore, I also review products that I have used in the past or currently using to make every day buying decisions easier and to ensure you get the best value for your money.

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