Moroccan-Spiced Shrimp one a plate with a small bowl of Harissa Cocktail Sauce
Moroccan Spice Blend:
1 tbsp Sweet paprika
2 tsp Ground turmeric
1 tsp Ground ginger
1 tsp Kosher salt
1/2 tsp Fresh ground black pepper
3/4 tsp Ground coriander
1/2 tsp Ground cinnamon
1/4 tsp Ground cayenne
1/4 tsp Ground cloves
2 tbsp Extra-virgin olive oil
2 lbs Extra large shrimp, peel & deveined, tails on
Lemon wedges, to serve
Harissa Cocktail Sauce:
3/4 cup Ketchup
1/4 cup Chili sauce
1-2 tbsp Harissa paste, to taste
2 tbsp Store-bought horseradish
1 Lemon, juiced

Preheat the oven to 450 degrees F. Preheat a baking sheet in the oven. Put the Moroccan spices in and small bowl and mix well to combine.

In a large bowl, toss the shrimp with the olive oil and 1 tablespoon of the spice mix. Place the shrimp evenly on the baking sheet — they should sizzle! Place in the oven and allow to cook for 6 to 8 minutes until pink, opaque, and just cooked through.

Remove from the oven and allow to cool for 15 minutes.

Meanwhile, make the Harissa Cocktail Sauce. In a medium bowl, add the ingredients and stir to combine. Season with salt and pepper.

Serve the shrimp at room temperature or chill before serving on a platter with the harissa cocktail sauce and lemon wedges.


This Moroccan-spiced shrimp recipe doesn't just bring the heat — it brings the flavor. Jamika combines paprika, cayenne, turmeric, ginger, cinnamon, coriander and cloves for a warm and satisfying punch. And with a Harissa chili sauce for dipping, it's a shrimp cocktail you won't soon forget.

Pro Tip: Store the remaining spice mix in an airtight container at room temperature. It’s great to use on vegetables and proteins like chicken and steak!

Prep Time: 15 minutes

Cook Time: 10 minutes