Chermoula Prawns
If you love bold, zesty flavours, you’re in for a treat with these chermoula prawns—but with a little twist! Instead of the usual fresh lemon juice, I use preserved lemons to bring a deeper, more complex citrusy punch to the dish. Chermoula, a North African marinade packed with fresh herbs, garlic, and warming spices, is traditionally used for seafood, infusing it with vibrant, aromatic flavours. While fresh lemon juice is the classic choice, preserved lemons add a rich umami depth that takes these prawns to the next level. Their slightly briny, floral essence beautifully balances the smokiness of paprika and the warmth of cumin, creating an irresistibly tangy, spiced marinade. This chermoula prawns recipe is quick to prepare and bursting with flavour—perfect for a light weeknight meal or an impressive dish for guests. Whether you roast them in the oven or fire them up on the BBQ, they’re effortlessly delicious.
Equipment
- Smoothie/personal/immersion blender (optional)
- Large serving bowl or platter
- Sturdy, non-stick baking tray, or an oven-safe frying pan or grill pan
Ingredients
- 24 large raw prawns (not peeled)
- ½ large preserved lemon
- 2 cloves garlic
- ½ cup flat leaf parsley leaves (loosely packed)
- ½ cup coriander leaves (loosely packed)
- Pinch of saffron
- ½ teaspoon sweet paprika
- ½ teaspoon ground cumin
- 1 long red chili
- 3 tablespoons extra virgin olive oil
- 3 medium fresh lemons
- ½ cup mayonnaise
- ½ cup Greek yoghurt
- 2 tablespoons fresh pomegranate aerials (optional)
- 125 mls pomegranate molasses
Instructions
Make the preserved lemon chermoula
- Bloom the saffron in a small bowl with 1 tablespoon of warm water and set aside.
- Prepare the preserved lemons: - Remove the lemon segments, leaving only the rind. - Rinse the rind briefly under cold running water to remove excess brine and pat dry. - Roughly chop the rind and place it in a blender or small food processor.
- Slice the chili lengthwise, remove the seeds and membrane, and add it to the blender.
- Peel the garlic cloves and add them to the blender.
- Add the parsley, coriander, paprika, cumin, and saffron water to the blender.
- Juice one lemon and add 2 tablespoons of juice to the blender along with 2 tablespoons of olive oil.
- Blend to your desired consistency, adding more olive oil or lemon juice if needed. If too thick (like mayonnaise), thin with a little water.
Note: The preserved lemon chermoula should taste sharp and acidic—it will balance out once paired with the drizzle of sweet pomegranate molasses on the cooked prawns.
Prepare the prawns
- If using frozen prawns, defrost them in a large bowl of ice water until just thawed.
- Butterfly the prawns: - Place a prawn belly-side up on a cutting board. - Using a sharp knife or kitchen scissors, carefully slice through the underbelly from just below the head down to the tail. - Open the prawn like a book and remove the dark intestinal vein with the tip of a knife or skewer. - Lightly press the prawn open so it lies flat, keeping the head and tail intact.
- If preparing in advance, store the prawns in a sealed container in the refrigerator until ready to cook.
Cook the butterflied prawns with chermoula
Oven method
- Preheat the oven to 265°C (grill and fan forced). If unavailable, use fan forced alone.
- Position the oven rack in the top third of the oven for maximum heat exposure.
- Use a sturdy, non-stick baking tray, or an oven-safe frying pan or grill pan.
BBQ method
- Preheat a covered BBQ to high heat.
- Use a cast iron or stainless steel BBQ grill pan, plate, or basket for the best results.
Marinating and cooking the prawns
- Place the butterflied prawns cut-side down on your chosen cooking surface.
- Brush the prawn shells generously with preserved lemon chermoula.
- Flip the prawns flesh-side up and brush the exposed prawn meat with more chermoula.
- Cook until done—at 265°C, this should take no more than 5 minutes.
- How to tell when the prawns are cooked: - Prawn shells will turn bright pink. - Flesh will turn opaque and slightly firm to the touch. Cooking time may vary based on prawn size, oven/BBQ heat, and spacing.
Serving the Moroccan chermoula prawns
Prep before cooking
- Lemons: Cut remaining lemons into quarters for squeezing over the prawns.
- Yoghurt sauce: Mix mayonnaise and yoghurt in a small dish, then swirl in some chermoula.
- Pomegranate aerials: Prepare the pomegranate aerials.
- Fresh herbs: Pick parsley and coriander leaves for garnish.
- Pomegranate molasses: Pour into a small pitcher or have it ready to drizzle over the prawns after cooking.
Serving the prawns
- Transfer the hot, cooked prawns to a large serving platter or bowl.
- Drizzle with pomegranate molasses or serve it on the side for guests to add to taste.
- Scatter fresh herbs and pomegranate aerials (if using) over the prawns.
- Serve immediately with yoghurt sauce and lemon wedges.
Just before you cook with abandon…
Wash before prepping: It’s assumed that herbs and non-peelable fruits and vegetables should be washed in cold water and dried before use. I use a salad spinner for herbs and then roll them between paper towels to absorb excess moisture. If you don’t have a salad spinner, try submerging herbs in a bowl of cold water, giving them a shake, and then rolling them in a clean tea towel or paper towels to dry.
Pomegranate aerials (pomegranate seeds): These pesky but delicious little explosions of flavour can be tricky to extract. Honestly, a bit of restrained but targeted violence against the pomegranate is required. Want an easy method? Check out my technique in the Moroccan Kitchen Sink Salad recipe.
Can I use cooked prawns? I usually like to say, "Yes, you can!" when it comes to swap-out questions, but here it’s a firm “No, you can’t!” Cooked prawns have almost zero ability to absorb the preserved lemon chermoula marinade, so they’ll miss out on all that gorgeous flavour. At that point, you might as well stir the chermoula into the yoghurt sauce and call it a dip.