Shrimp skewers and grilled baby broccoli with red chermoula

Shrimp skewers and grilled baby broccoli with red chermoula

Paleo, Gluten-Free, Lean & Clean, Dairy-Free, Soy-Free

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.

In your bag

1 bag serves 2 (2 bags serves 4)
  • 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

Chef's Tip

The longer you cook radishes, the sweeter they will taste. Here, we want them to retain their sharp, peppery flavor, so we recommend a short cook time.

Nutrition per serving

Protein: 30g (60% DV), Fiber: 6g (24% DV), Total Fat: 36g (55% DV), Monounsaturated Fat: 28g, Polyunsaturated Fat: 3g, Saturated Fat: 4.5g (23% DV), Cholesterol: 215mg (72% DV), Sodium: 570mg (24% DV), Carbohydrates: 13g (4% DV), Total Sugars: 4g, Added Sugars: 0g (0% DV).
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.

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