Name: 10-Minute Chermoula Shrimp with Spring Vegetables
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Cuisine: African
Ingredients: 5 tablespoons (75 ml) extra-virgin olive oil; 1 cup (30 g) cilantro leaves and tender stems, finely chopped; 1 cup (30 g) flat-leaf parsley leaves and tender stems, finely chopped; 3 large cloves garlic, minced; 2 tablespoons (30 ml) fresh lemon juice; 2 teaspoons sweet paprika; 2 teaspoons ground cumin; 1 tablespoon (15 ml) tomato paste; 1 1/2 teaspoons (about 6 g) Diamond Crystal kosher salt, plus more to taste; for table salt, use half as much by volume or the same weight; 12 ounces (340 g) green beans, trimmed and halved crosswise (about 4 cups halved); 12 ounces (340 g) asparagus, trimmed and cut into 2-inch pieces (about 4 cups halved); 1 pound (454 g) peeled and deveined large (31–35 per pound) shrimp; 1 1/2 cups frozen peas (8 ounces; 227 g); Freshly ground black pepper; 1 teaspoon finely grated lemon zest (optional); Cooked rice, for serving; Lemon wedges, for serving; Harissa, for serving (optional)

10-Minute Chermoula Shrimp with Spring Vegetables

This one-skillet chermoula shrimp with green beans, asparagus, and peas comes together quickly, with bright herbs, lemon, and warm spices.

15 min total 5 min prep 10 min cook 4 528 cal

Instructions

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1 In a large stainless steel skillet, whisk olive oil, cilantro, parsley, garlic, lemon juice, paprika, cumin, tomato paste, and salt until combined.
2 Cook over medium heat, stirring constantly, until herbs are fragrant and oil turns deep red, about 2 minutes.
3 Add green beans and asparagus to skillet and toss to coat thoroughly. Cook, covered, until vegetables are crisp-tender, 6 to 7 minutes, stirring once halfway through.
4 Remove lid and stir in shrimp and peas. Cook over medium-high heat until shrimp are just opaque and peas are tender, about 3 minutes.
5 Off heat, season with pepper and additional salt to taste. Top with lemon zest. Serve over rice with lemon wedges and harissa on the side, if using.