10-Minute Chermoula Shrimp with Spring Vegetables

This one-skillet shrimp dinner starts with chermoula, which cooks into a fragrant, spiced sauce for shrimp and vegetables.

Serious Eats / Photo: Fred Hardy II, Prop Stylist: Claire Spollen, Food Stylist: Emily Nabors Hall

I love how chermoula changes once it hits the pan. What starts as a loose mixture of fresh green herbs like cilantro and parsley, along with garlic and lemon, quickly softens and deepens; the olive oil takes on a red hue from paprika and tomato paste, and the mixture turns fragrant and thickens slightly. In this dish, that transformation is the foundation of a quick shrimp-and-vegetable skillet meal that cooks in just 10 minutes.

Across North Africa, chermoula is used as both a marinade and a cold or room temperature sauce , especially with fish and seafood.…