chermoula prawns recipe

Chermoula Garlic Prawns with Tomato and Avocado Salsa

An afternoon spent Borough Market in London inspired me to make this chermoula prawns recipe for a light, healthy lunch. Chermoula is a North African dry spice rub, also used as a marinade, that goes beautifully with fish as well as chicken and typically lamb in Moroccan dishes. A mixture of cumin, cinnamon, coriander seeds, chili, sweet paprika, ginger, cayenne, dried parsley and turmeric, this ground up dry rub is bursting with flavour!

I found mine at the Spice Mountain stall at Borough market.

Read more here: Exploring Borough Market

Chermoula, Moroccan Seasoning

Here is a super easy recipe that will make a delicious light lunch or even great as an appetizer. The fresh flavours of the salsa really compliment the fragrant chermoula-garlic-buttery-goodness of the prawns…Delish!

For more healthy seafood recipes check out these posts:

A Healthy Summer’s Lunch – the salads in this post will go perfectly with this chermoula prawns recipe!

Lemon Chermoula Grilled Seabass with Caramelised Fennel and Aubergine

Chermoula Garlic Prawns with Tomato and Avocado Salsa


Serves 4

450g (1lb) Raw large Black Tiger Prawns, peeled and deveigned

1 T Chermoula dry spice

3-4 Garlic cloves, minced

1 T Extra Virgin Olive Oil

1 T Butter

3 Tomatoes, diced

1 Ripe avocado, diced

1 Handful fresh cilantro, roughly chopped

2 Spring Onions, finely sliced

2 Lemons, one juiced, one cut into wedges for serving

Salt and Pepper


  • Combine the minced garlic, olivie oil and chermoula in a bowl, add the prawns, season with salt and pepper and mix well coating the prawns evenly
  • Heat the butter in a pan until it starts to turn golden and throw in the prawns
  • Allow to cook for a couple of minutes either side, until the flesh is no longer transluscent and they are slightly browned on the outside – they should smell really fragrant from the chermoula spice and garlic!
  • Meanwhile, mix the tomatoes, avocado, spring onion and half of the chopped cilantro, season with salt and pepper and add a good squeeze of lemon juice
  • When the prawns are ready, finish them off with a squeeze of lemon and sprinkle with the rest of the cilantro
  • Serve with the salsa, an extra lemon wedge, and a cold glass of vino!
  • This also makes a great topping for a salad if you’re missing out on your leafy greens

Bon Appetite!

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