Moroccan Grilled Shrimp + Kale Quinoa Salad

Moroccan Grilled Shrimp | Fig + Honey

After a few days of chilly fall weather, summer is definitely back with sweltering hot days and nights. So while it still lasts, I’m making the most of grilling and enjoying light easy dinners. No one likes to cook when it’s far too hot outside to think! I love all things Moroccan and though more often than not the dishes are better suited for cold weather, I love using the spices in marinades. Give these shrimp a try and enjoy while the weather lasts!

Moroccan Grilled Shrimp | Fig + Honey
Moroccan Grilled Shrimp | Fig + Honey
Moroccan Grilled Shrimp | Fig + Honey

Moroccan Grilled Shrimp + Kale Quinoa Salad


  • 1 tbsp olive oil
  • 1 tsp cumin
  • 1/2 tsp ginger
  • 1/2 tsp paprika
  • 1/4 tsp cinnamon
  • 1/4 tsp salt
  • 1/8 tsp cayenne pepper
  • 2 cloves garlic, finely chopped
  • 1 tbsp lemon juice
  • 1 tsp thyme
  • 1 tbsp parsley
  • 10-12 deveined and unshelled shrimp


  • 3 cups kale, roughly chopped
  • 1/2 cup grated carrot
  • 1 cup cooked quinoa
  • 1/4 cup golden raisins
  • 1/2 cup parsley, roughly chopped
  • 1/8 cup cilantro, finely chopped
  • 1 1/2 tbsp lemon juice
  • 2 tbsp olive oil
  • 1/4 salt
  • 1 clove garlic, finely chopped
  • 1/2 tsp cinnamon
  • 1 tsp cumin

In a medium bowl, combine all marinade ingredients and add shrimp. Stir to coat well. If you have the time, marinate for atleast 30 minutes, if not, you can leave to marinate until you’ve made the salad.

In a large bowl, combine the kale, carrot, quinoa, raisins, parsley and cilantro. In a smaller bowl, prepare the dressing. Combine together the lemon juice, olive oil, salt, garlic, cinnamon and cumin. When ready to eat, toss the kale mixture with the dressing and coat evenly.

Heat a barbeque up to medium. Place shrimp on skewers and onto the grill. Cook for about 2 minutes on each side until they are bright pink and completely opaque.

Serve the shrimp with the salad and eat while warm.  Serves 2.

Moroccan Grilled Shrimp | Fig + Honey

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