These Moroccan Saffron Shrimp are possibly one of the best shrimp dishes I have ever tasted. We’re talking a ton of amazing flavors, simple heart-healthy ingredients, and all done in just 30 minutes. Serve these shrimp next to a crunchy baguette and a bottle of Spanish red wine for a fabulous meal.
To make this recipe, I used raw Argentinian jumbo shrimp I bought frozen and thawed out and already peeled and deveined. However, you can use whatever type of shrimp you like. The most important thing is to make sure you pat them completely dry. This way they absorb all the flavors in the pan.
For the rice, I used long-grain rice. But any other type of rice can be used. Just make sure to check the rice package instructions. That way you get your liquid-to-rice ratios and your cooking times right on the money.
TIPS & TRICKS to Make this Recipe: It took me about 4 minutes to fully cook the shrimp. Of course, every pan and stovetop heats differently. Just keep an eye on the shrimp; that way you don’t overcook them. Which will give them a rubbery texture.
Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN OLIVE OIL
SPANISH GOLDEN SAFFRON
If you´re not already subscribed to my youtube channel, become a subscriber and click on the bell icon to be notified everytime I release a new video.
Support Spain on a Fork. Get your Spain on a Fork Apron and other awesome Merchandise here.
Your SUPPORT Helps Spain on a Fork Keep Going
Join Me on Patreon!
Watch the Video Below on How to Make Moroccan Saffron Shrimp
Moroccan Saffron Shrimp
Ingredients
FOR THE RICE
- 2 cups water 480 ml
- 1 cup long grain rice 190 grams
- sea salt
FOR THE SAFFRON SHRIMP
- 3 tbsp extra virgin olive oil 45 ml
- 2 onions (finely chopped)
- 5 cloves garlic (roughly chopped)
- 1/2 tsp sweet smoked Spanish paprika 1.25 grams
- 1/2 tsp ground turmeric 1.50 grams
- 1/2 tsp ground ginger 1 gram
- 1/4 tsp ground cinnamon .65 grams
- 1/4 tsp saffron threads .17 grams
- 2 tbsp chopped cilantro 8 grams
- 1/2 cup vegetable broth 120 ml
- 1 lb raw shrimp (peeled & deveined) 450 grams
- sea salt & black pepper
- lemon juice
- chopped cilantro for garnish
Instructions
-
To make the rice, add the water into a saucepan, season generously with sea salt, and heat it with a high heat
-
In the meantime, add the rice into a fine sieve and rinse under water until it starts running clear underneath, about 1 minute
-
Once the water comes to a boil in the saucepan, add in the rice, give it a mix, then place a lid on the pan and lower to a low heat
-
While the rice is cooking, make the saffron shrimp, heat a large fry pan with a medium heat and add in the olive oil
-
After a couple of minutes add in the chopped onion and garlic, mix continuously, after 6 to 8 minutes and the onions are translucent, add in the paprika, ground turmeric, ground ginger, ground cinnamon, saffron, chopped cilantro, and season with sea salt & black pepper, mix together, then add in the broth and turn it up to a high heat, mix together and then simmer
-
In the meantime, add the shrimp over some paper towles, all in a single layer, pat completely dry, then season with sea salt & black pepper just on one side
-
After simmering the broth for 5 minutes, add the shrimp into the pan, mix together, then place the shrimp in a single layer, just as best as you can, then place a lid on the pan and lower to a low-medium heat
-
While the shrimp are cooking move back to the rice, after 15 to 18 minutes and the water has been absorbed and the rice is cooked through (check package instructions on the rice you are using), remove the lid and the pan from the heat, using a fork, gently fluff the rice, then transfer into serving dishes
-
After simmering the shrimp for 3 to 4 minutes and they're just cooked through, remove the lid and the pan from the heat
-
Add some of the shrimp mixture over the rice, squeeze some fresh lemon juice over the shrimp and sprinkle with chopped cilantro, enjoy!
Recipe Notes
Get the Spanish Golden Saffron I used to make this Recipe
Disclosure: At Spain on a Fork, we offer affiliate links to help you find what you need to re-create our recipes. If you like what we do, you can support us through our chosen links, which earn us a commission, but you still pay the same price. Learn more here.
You May Also Like
6 Fast and Flavorful Shrimp Recipes for Any Night of the Week
[…] with this absolutely gorgeous dish that’s sure to impress even your pickiest eaters! These Moroccan Saffron Shrimp are giving us LIFE right […]
13 . Mar . 2025Mel
Is it necessary to add Turmeric with the Saffron ? Just thinking about the colour being too orange .
27 . Feb . 2025Spain on a Fork
That is what the original recipe calls for, you can omit it if you like 🙂 Much love
28 . Feb . 2025Jean W
How many does this recipe serve?
I can’t wait to try it!
26 . Feb . 2025Spain on a Fork
As stated in the recipe card, this recipes has 4 servings 🙂 Much love
27 . Feb . 2025