A short guide to shrimp: where it comes from, how Moroccan homes use it and what to keep in mind.
Shrimp (الجمبري (القمرون))
Shrimp is common on the Moroccan coast, cooked with garlic and chermoula. Avoid if allergic to shellfish.
How to use: As part of varied meals, in normal cooking amounts.
Shrimp in home recipes
- Quick breakfast: with yoghurt or porridge, a little honey and nuts, or in a traditional dish.
- At family gatherings, shrimp can be served with tea or a traditional breakfast.
- Write down the recipe and amount you like so you can repeat the same taste.
- Start with a small amount and try shrimp in one recipe before making it a habit.
Tips for buying and storing shrimp
- A natural smell and colour are good signs; avoid anything that smells off or looks damp.
- Keep shrimp in an airtight container away from light, heat and moisture.
- Always use a clean, dry spoon.
- Buy enough for a few weeks so it stays fresh and fragrant.
- Choose a product with a clear origin and a label showing ingredients, size and date.
The story of shrimp at the Moroccan attar
- Shrimp is one of the products Moroccans have known for generations, with ways of using it passed down in families.
- Names vary by region, between Arabic, Amazigh and Darija, but the customs are similar.
- Today the same traditional products come with clear labels and home delivery.
- In the souks of Fes, Marrakech and Essaouira, the attar (herbalist-grocer) displays herbs, spices and oils in sacks and bottles.
General precautions
- Pregnant or breastfeeding women, children and anyone on medication: ask a doctor first.
- Patch-test oils and skin products on a small area; avoid the eyes.
- Store cool and dry, out of reach of children.
- Moderation first; herbs do not replace a varied diet.
Please note: this is cultural and general content, not medical advice; see a doctor if needed.
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