Shrimp Shawarma with Toum

Shrimp Shawarma with Toum

Bring the vibrant flavors of the Middle East to your kitchen with this Wild for Salmon Shrimp Shawarma recipe. Featuring our sustainably caught, tender white wild shrimp, this dish layers bold spices like smoked paprika, coriander, and turmeric for a perfectly seasoned bite. Marinated and grilled to perfection, each skewer is paired with a creamy, garlicky toum* that adds the ultimate tangy finish. Whether served as a fresh family-style dinner or a crowd-pleasing appetizer, this recipe is a delicious and wholesome way to gather with those you love most around the dinner table.

Toum will last in the fridge for up to two weeks*

[[ recipeID=recipe-2mgl5jixc, title=Shrimp Shawarma ]]

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Shrimp Shawarma

Ingredients

Instructions

Ingredients

Shrimp Shawarma

Shawarma Seasoning Blend

  • 3 tbsp Tomato Paste
  • ½ cup Lemon Juice
  • ¼ cup Olive Oil
  • 2 tsp Salt
  • 1 tsp Coriander
  • 1 tsp Smoked Paprika
  • 1 tsp Tumeric
  • ¾ tsp Cinnamon
  • ½ tsp Cumin
  • ½ tsp Ground Ginger

Toum

  • ½ cup Garlic
  • 1-1/2 cup Olive Oil
  • ¼ cup Lemon Juice
  • Salt to Taste

Instructions

  1. Defrost Wild For Salmon Shrimp
  2. For Grilling, soak wooden skewers inwater for 30 minutes – overnight
  3. Make the Shawarma seasoning blend, add shrimp and mix to coat shrimp with seasoning. Set aside shrimp should marinate for 15-20 minutes.
  4. Make the toum- This can be made ahead of time and stored in the fridge for a week.
  5. Thread the marinated shrimp on to the skewers- 5 per wooden skewer for even cooking
  6. Lay the shrimp skewers on a platter and coat the shrimp with shawarma seasoning blend.
  7. While the skewers are marinating heat the grill, Blackstone (to 400°F) or large frying pan.
  8. Clean the grill grates and oil
  9. Slice red onion thin and sauté in medium high heat
  10. Rough chop parsley
  11. Place the skewers on the grill and cook for 3 minutes each side
  12. On serving platter, lay a thin layer of toum down, place skewers on top and sautéed red onion and fresh parsley on top

Toum Instructions

  1. Peel ½ cup of whole garlic and juice 1/4 cup lemon juice
  2. In food processor, blend garlic, pinch of salt and lemon juice until rough chopped
  3. When the garlic is sticking to the sides of the food processor, stop and scrap down
  4. Turn the food processor on and start adding oil slowly
  5. The mixture should be emulsified and become smooth.
  6. * It should have the smooth fluffy texture of mayonnaise