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Moroccan Shrimp With Spinach

Moroccan Shrimp With Spinach
Makes: 4  servings Prep 40 mins Cook 7 mins


  • 1/2 teaspoon  ground coriander
  • 1/2 teaspoon  ground cumin
  • 1/2 teaspoon  paprika
  • 1/4 teaspoon  cayenne
  • pinch ground allspice
  • 1/4 teaspoon  salt
  • 1 pound  large shrimp, peeled and deveined
  • 10 ounces  fresh baby spinach
  • 3 tablespoons  extra-virgin olive oil


1. 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. 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 heavy-duty aluminum foil. Bring the edges of each sheet together and fold tightly to seal.

3. 3. Heat 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.

From FitnessMagazine.com