Moroccan Shrimp with Spinach












Makes: 4 servings

Prep time: 40 minutes

Cook time: 7 minutes


1/2 teaspoon ground coriander

1/2 teaspoon ground cumin

1/2 teaspoon paprika

1/4 teaspoon cayenne

pinch of ground allspice

pinch of Old Bay

1/4 teaspoon salt

1 pound large shrimp, peeled and deveined

10 ounces fresh baby spinach (Kale is a great substitute!)

3 tablespoons extra-virgin olive oil


  1. Mix the coriander, cumin, paprika, cayenne, allspice, and 1/8 teaspoon salt in a small bowl. Place the shrimp in a large bowl, add the spice mixture and toss to coat. Cover with plastic wrap and refrigerate 30 minutes.

  2. In a large bowl, combine the spinach, oil and remaining salt. Divide spinach and shrimp evenly among four 15-by-12-inch sheets of aluminum foil. Bring the edges of each sheet together and fold tightly to seal.

  3. Heath the grill to medium high. Place packets on grill and close the cover; cook until spinach is wilted and shrimp is opaque, 5 to 7 minutes. Serve immediately.

Nutrition facts per serving:

229 calories, 25 g, protein, 4 g carbohydrates, 12 g fat (2 g saturated fat), 2 g fiber


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9 thoughts on “Moroccan Shrimp with Spinach

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