Moroccan Spiced Shrimp with Pineapple
Prep time
Cook time
Total time
adapted from
Recipe type: Appetizer or Entree
Serves: 12-24
  • 4 teaspoons coriander
  • 1 tablespoon cumin
  • ½ teaspoon turmeric
  • 1 pound roasted red peppers
  • ⅓ cup chopped onion
  • 2 whole serrano pepper, seeded and minced
  • 3 cloves garlic, minced
  • ¼ cup honey
  • ¼ cup fresh lime juice
  • 1 tablespoon lime zest
  • ¼ cup extra virgin olive oil
  • salt and pepper, to taste
  • 48 large shrimp (21-30 size), peeled and deveined
  • 1 whole pineapple, cored and cubed, yielding 48 pieces
  • ½ cup chopped green onions
  • 3 tablespoons toasted sesame seeds
  1. Heat coriander, cumic and turmeric in a skillet until fragrant, 2-3 minutes. Pour into a food processor and add the peppers, onions, serrano peppers and garlic. Process until smooth. Add honey, lime juice and zest and pulse a couple of times. With food processor running, slowly pour in the oil and season with salt and pepper to taste.
  2. Toss shrimp with a little bit of the paste and spread on a baking sheet. Bake at 350 degrees for about 5-6 minutes, then broil for 1 minutes. Use a toothpick to skewer a cooked shrimp and a piece of pineapple together or simply lay both on a platter. Sprinkle with green onions and sesame seeds. Serve with additional pepper paste for dipping.
Recipe by Cooking With MicheleĀ® at