Shrimp skewers and grilled baby broccoli with red chermoula

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Shrimp skewers and grilled baby broccoli with red chermoula

Shrimp skewers and grilled baby broccoli with red chermoula

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Lean & Clean, <600 Calories, Protein Plus

2 Servings, 540 Calories/Serving

25–35 Minutes

Break out the grill (or a grill pan) for this Moroccan-inspired meal. Paleo and gluten-free, it’s ready in about half an hour.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • Fresh flat-leaf parsley
  • Fresh cilantro
  • 1 lemon
  • Chermoula spice blend (sweet smoked paprika - coriander - granulated garlic - cumin)
  • 4 or 5 red radishes
  • 10 ounces baby broccoli
  • 1 wedge preserved lemon
  • 10 ounces wild Gulf shrimp
  • Wooden skewers

Nutrition per serving

Total Fat 36g (46% DV), Sat. Fat 4.5g (23% DV), Trans Fat 0g, Cholest. 215mg (72% DV), Sodium 570mg (25% DV), Total Carb. 13g (5% DV), Fiber 6g (21% DV), Total Sugars 4g (Incl. 0g Added Sugars, 0% DV), Protein 30g
Contains: Crustacean Shellfish


2-serving instructions (4-serving modifications in red)

Wash produce before use


Make the chermoula

  • Strip the parsley leaves from the stems; finely chop the leaves.
  • Finely chop the cilantro.
  • Zest and juice the lemon, keeping the zest and juice separate.
In a small bowl, stir together the parsley, cilantro, lemon zest, 2 tablespoons lemon juice, chermoula spice blend, and 2 tablespoons oil. Season to taste with salt and pepper. Let stand while you prepare the rest of the meal.


Prep and cook the vegetables

  • Trim the ends from the radishes and cut them in half.
  • Trim the root ends from the baby broccoli.
  • Remove any pulp from the preserved lemon; finely chop the peel.
In a large grill pan or frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the radishes, cut side down, season with salt and pepper, and cook until charred and just starting to soften, 2 to 3 minutes. Transfer to a plate.
In the same pan, if dry, add 1 tablespoon oil and warm over medium-high heat until hot but not smoking. Add the broccoli, season with salt and pepper, and cook, stirring occasionally, until slightly browned and crisp-tender, 5 to 6 minutes. Transfer to a medium bowl, add the preserved lemon, and toss to combine. Wipe out the pan.
While the vegetables cook, prepare the shrimp.


Prep and cook the shrimp

  • Rinse the shrimp, then drain on a paper-towel-lined plate and pat dry. Thread the shrimp onto the skewers and season lightly with salt and pepper.
In the same pan used for the vegetables, warm 1 tablespoon oil over medium-high heat until hot but not smoking. Add the shrimp and cook until firm and cooked through, 1 to 2 minutes per side.


Spoon the chermoula on individual plates. Top with the shrimp, radishes, and broccoli and serve.

Make It Leaner: Steaming the broccoli instead of sautéing it will save you 70 calories and 7 grams of fat per serving. Want to go even lower? Using only half of the chermoula will shave off an additional 70 calories and 7 grams of fat.