• Yield: Makes enough to sauce 1 1/2 pounds shrimp

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.

Copyright 2017 America's Test Kitchen

America's Test Kitchen
The Splendid Table frequently visits with the test cooks at America’s Test Kitchen to discuss a wide range of topics including recipes, ingredients, techniques and kitchen equipment.