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

Marinade

  • 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

Salad

  • 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

Citrus Chili Grilled Shrimp with Herbed Couscous

Citrus Chili Grilled Shrimp with Herbed Couscous Shrimp | Fig + Honey

I’m holding on to the last of summer with this dish. Since there hasn’t been much of a summer here in Germany and it is definitely long gone at this point, we really didn’t get much use out of our barbeque this year. So as I saw it sitting out on the patio feeling rather lonely, I decided I really needed to grill something! My favorite way to prepare shrimp is barbequed so that sounded like a perfect idea.

Citrus Chili Grilled Shrimp with Herbed Couscous Shrimp | Fig + Honey

I love my shrimp with lots of flavor that compliments the natural sweetness so I marinated them in a citrus bath with a lot of paprika and cayenne pepper. Don’t worry, they’re aren’t super spicy, the marinade just lets them soak up a bit of the heat.

Citrus Chili Grilled Shrimp with Herbed Couscous Shrimp | Fig + Honey

Ever since being in Istanbul, I’ve remembered my love for lots of fragrant herbs so naturally a herbey couscous is the perfect addition. It’s light and very fresh and flavorful. The brightness of the couscous really compliments the sweet and spicy shrimp. 

Citrus Chili Grilled Shrimp with Herbed Couscous Shrimp | Fig + Honey

So despite the fact that it is definitely autumn, if your barbeque is also feeling a tad bit lonely, get out there and give this dish a try before it gets too cold to even go out!

Citrus Chili Grilled Shrimp with Herbed Couscous Shrimp | Fig + Honey

Citrus Chili Grilled Shrimp with Herbed Couscous

Shrimp

  • 1/2 lemon, juiced
  • 1/4 orange, juiced
  • 1/4 tsp cayenne pepper
  • 1/4 tsp spicy paprika
  • 1 tsp garlic, finely minced
  • 2 tsp olive oil
  • 1/4 tsp salt
  • 16 large shrimp (about 1 lb), deveined and shelled with tail left on

Couscous

  • 2 cups boiling water
  • 1 tsp spicy paprika
  • 1 tsp cumin
  • 1 tsp sea salt
  • zest of 1 lemon
  • zest of 1 orange
  • 1 small red onion, finely diced
  • 1 lebanese cucumber, finely diced
  • 1/2 cup cilantro leaves, finely minced
  • 1/2 cup parsley leaves, finely minced
  • 1/2 cup mint leaves, finely minced
  • 1/2 lemon, juiced
  • salt to taste

In a large bowl, mix together the lemon and orange juice, cayenne pepper, paprika, garlic, olive oil, and salt to make the marinade. Add in the shrimp and toss to coat. Set aside while you make the couscous.

To prepare the couscous, you’ll need a medium bowl. Add the dry couscous, paprika, cumin and salt and mix together. Add the hot water, cover with plastic wrap and set aside.

After 10 minutes all the water should have been absorbed and you can fluff with a fork. Add the zest of lemon and orange, onion, cucumber, cilantro, parsley, mint and lemon juice. Toss together until everything is evenly distributed. Add salt to taste.

For the shrimp, heat a grill to medium heat. Skewer the shrimp on a wooden skewer and cook the shrimp for about 1-2 minutes on either side.

Citrus Chili Grilled Shrimp with Herbed Couscous Shrimp | Fig + Honey