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Moroccan Saffron & Harissa Crispy Shrimp

A Michelin-inspired Moroccan entrée featuring succulent prawns marinated in a vibrant saffron-infused chermoula, coated in a delicate spiced semolina crust, and fried to golden perfection. Served with a zesty preserved lemon and honey aioli.
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Prep Time 25 minutes
Cook Time 10 minutes
Marinating Time 15 minutes
Total Time 50 minutes
Servings: 4 portions
Course: Appetizer, Entrée
Cuisine: Moroccan, North African
Calories: 415
Ingredients Equipment Method Notes

Ingredients
  

Shrimp & Chermoula Marinade
  • 500 g Jumbo Prawns Peeled and deveined, tails left on
  • 1 tsp Saffron Threads Toasted and crushed
  • 2 tbsp Harissa Paste Rose harissa preferred
  • 3 cloves Garlic Microplaned
  • 1 tsp Ground Cumin Toasted
  • 2 tbsp Extra Virgin Olive Oil Moroccan origin
Spiced Semolina Coating
  • 1 cup Fine Semolina For maximum crunch
  • 0.5 cup Cornstarch For lightness
  • 1 tsp Smoked Paprika Pimentón de la Vera
  • 1 L Vegetable Oil For frying
Preserved Lemon Aioli
  • 0.5 cup Mayonnaise High quality or homemade
  • 1 tbsp Preserved Lemon Rind only, finely minced
  • 1 tsp Honey Wildflower honey
  • 1 tbsp Fresh Mint Finely chopped

Equipment

  • 1 Heavy-bottomed Dutch Oven For deep frying
  • 1 Spider Strainer To safely remove shrimp from oil
  • 1 Mortar and Pestle To grind the saffron and spices
  • 2 Stainless Steel Mixing Bowls For marinating and dredging

Method
 

Preparation and Marinade
  1. In a large bowl, whisk together the toasted saffron, harissa, garlic, cumin, and olive oil to create a paste.
  2. Add the prawns to the marinade, ensuring they are evenly coated. Cover and refrigerate for at least 15 minutes.
The Dipping Sauce
  1. In a small ramekin, combine the mayonnaise, minced preserved lemon, honey, and chopped mint. Stir well and set aside in the refrigerator to allow flavors to meld.
Frying Process
  1. Heat the vegetable oil in your Dutch oven to 180°C (350°F).
  2. In a separate bowl, whisk together the fine semolina, cornstarch, and smoked paprika.
  3. Dredge each marinated shrimp into the semolina mixture, pressing firmly so the coating adheres, then shake off the excess.
  4. Fry the shrimp in batches for 2-3 minutes until they turn a deep golden brown and are crispy. Do not overcrowd the pot.
  5. Use the spider strainer to transfer the shrimp to a wire rack or paper towels to drain excess oil immediately.
Plating
  1. Arrange the hot crispy shrimp on a platter, garnished with fresh cilantro and a sprinkle of sea salt. Serve immediately with the preserved lemon aioli on the side.

Notes

For a truly authentic Moroccan touch, serve these with a side of warm Khobz bread and a glass of hot mint tea. Ensure the oil is at the correct temperature before frying to prevent the coating from becoming greasy.