Spain on a Fork > All Recipes > Main Dishes > Moroccan Saffron Shrimp | One of the BEST Shrimp Recipes EVER
All Recipes, Main Dishes / February 26, 2025

Moroccan Saffron Shrimp | One of the BEST Shrimp Recipes EVER

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.

Moroccan Saffron Shrimp

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.

Moroccan Saffron Shrimp

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.

Moroccan Saffron Shrimp

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.

Moroccan Saffron Shrimp

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN OLIVE OIL
SPANISH GOLDEN SAFFRON

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Watch the Video Below on How to Make Moroccan Saffron Shrimp

Moroccan Saffron Shrimp

Course Main Course
Cuisine Mediterranean, Moroccan
Prep Time 5 minutes
Cook Time 25 minutes
Servings 4
Calories 374 kcal
Author Albert Bevia @ Spain on a Fork

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

  1. To make the rice, add the water into a saucepan, season generously with sea salt, and heat it with a high heat

  2. In the meantime, add the rice into a fine sieve and rinse under water until it starts running clear underneath, about 1 minute

  3. 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

  4. While the rice is cooking, make the saffron shrimp, heat a large fry pan with a medium heat and add in the olive oil

  5. 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

  6. 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

  7. 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

  8. 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

  9. After simmering the shrimp for 3 to 4 minutes and they're just cooked through, remove the lid and the pan from the heat

  10. 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

Nutrition Facts
Moroccan Saffron Shrimp
Amount Per Serving
Calories 374 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 2g13%
Trans Fat 0.01g
Polyunsaturated Fat 1g
Monounsaturated Fat 8g
Cholesterol 143mg48%
Sodium 504mg22%
Potassium 294mg8%
Carbohydrates 45g15%
Fiber 2g8%
Sugar 3g3%
Protein 20g40%
Vitamin A 405IU8%
Vitamin C 5mg6%
Calcium 100mg10%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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5 Comments

  1. 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 . 2025
  2. Mel

    Is it necessary to add Turmeric with the Saffron ? Just thinking about the colour being too orange .

    27 . Feb . 2025
    • Spain on a Fork

      That is what the original recipe calls for, you can omit it if you like 🙂 Much love

      28 . Feb . 2025
  3. Jean W

    How many does this recipe serve?

    I can’t wait to try it!

    26 . Feb . 2025
    • Spain on a Fork

      As stated in the recipe card, this recipes has 4 servings 🙂 Much love

      27 . Feb . 2025

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