Makes enough to sauce 1 1/2 pounds shrimp
Food Myths

Charmoula is a traditional Moroccan spice blend. Charmoula sauce is great for serving atop -- or used to finish -- fish (like in the photo above), shrimp, chicken or vegetables.

This recipe is specifically designed by America's Test Kitchen to accompany the recipe for Charcoal-Grilled Shrimp Skewers.


  • 1 small red bell pepper, stemmed, seeded, and diced very small (about 1/2 cup)
  • 4 tablespoons extra-virgin olive oil
  • 1/2 small red onion, minced (about 1/3 cup)
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • 3 medium cloves garlic, minced or pressed through a garlic press (about 1 tablespoon)
  • 1/8 teaspoon table salt
  • Disposable 10-inch aluminum pie plate
  • 1/3 cup minced fresh cilantro leaves
  • 2 tablespoons fresh lemon juice from 1 lemon


Combine oil, bell pepper, onion, paprika, cumin, cayenne, garlic, and salt in pan. Cook over hot side of grill, stirring occasionally, until vegetables soften, about 5 minutes (2 or 3 minutes longer if using gas grill); transfer to cooler side of grill and proceed to grill shrimp, adding cilantro and lemon juice just before serving.

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