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Tender shrimp and tomatoes are sopped up by khobz bread

Moroccan Harissa-Garlic Shrimp (Crevettes Pil Pil)

Appears in March-April 2022

30 minutes

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Moroccan Harissa-Garlic Shrimp (Crevettes Pil Pil)

This stewy, spicy Moroccan shrimp dish is deeply rich and flavorful but astoundingly simple to make. The recipe is based on the version of crevettes pil pil that home cook Houda Mehdi demonstrated for us in her kitchen in Fes, Morocco. All of the elements—the warm spices, sweet-tart tomatoes, citrusy lemon and herbal cilantro—together are a delicious match for briny-sweet shrimp. The amount of olive oil—½ cup—may seem excessive, but that much is needed to gently oil-poach the shrimp, leaving them plump, tender and full of flavor. We find that salting the shrimp and letting them stand for about 15 minutes allows the seasoning to penetrate, so don’t bypass this step. Serve with warm flatbread for soaking up the sauce.

4 to 6



Don’t leave the heat on medium after adding the tomatoes and shrimp. Be sure to turn the burner down to low so the shrimp cook gently, and once they begin to turn opaque, remove the skillet from the heat. The shrimp will finish cooking with the residual heat trapped in the covered pan.

30 minutes


  • pounds extra-large shrimp (21/25 per pound), peeled (tails removed), deveined and patted dry

  • Kosher salt and ground black pepper


  1. 01
    In a medium bowl, toss the shrimp with ½ teaspoon salt. Let stand at room temperature for about 15 minutes.

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