Carb Smart Moroccan-Style Shrimp Stew
with Zucchini, Feta and Almonds- Shrimp
- Milk
- Almonds
- Soy
- Milk
- Tree nuts
- Sesame
- Mustard
- Triticale
- Wheat
- Peanuts
- Sulphites
- May contain traces of allergens
- Egg
- Gluten
This savoury bisque is inspired by the flavours of North Africa. A sprinkle of dry-roasted almonds adds a light crunch on top. Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.
Ingredients
285 g
Shrimp
(Contains: Shrimp)
1 unit(s)
Zucchini
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Crushed Tomatoes with Garlic and Onion
8 g
Moroccan Spice Blend
(May be present: Soy, Milk, Tree nuts, Sesame, Mustard, Triticale, Wheat, Peanuts, Sulphites)
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
28 g
Almonds, sliced
(Contains: Almonds May be present: Soy, Milk, Sesame, Mustard, Peanuts, Sulphites, Egg, Gluten)
56 g
Baby Spinach
30 g
Ginger
1 unit(s)
Vegetable Broth Concentrate
Not included in your delivery
¼ tsp
Salt and Pepper*
1.5 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
Cut zucchini in half lengthwise, then cut into 1/4-inch half-moons. Core, then cut pepper into 1/2-inch pieces. Peel, then mince or grate half the ginger (use all for 4 ppl).
Drain and rinse shrimp, using a strainer, then pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium. (NOTE: For 4 ppl, use a large pot.) When hot, add 1/2 tbsp oil (dbl for 4 ppl), then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.** Transfer shrimp to a large bowl.
Heat the same pan over medium. When hot, add 1/2 tbsp oil (dbl for 4ppl), then zucchini and peppers. Season with salt and pepper. Cook, stirring occasionally, until veggies are tender-crisp, 3-4 min. Transfer veggies to the large bowl with shrimp.
Add 1/2 tbsp oil (dbl for 4 ppl), then ginger and Moroccan Spice Blend to the same pan. Cook, stirring often, until fragrant, 30 sec. Add crushed tomatoes, broth concentrate and 2/3 cup water (dbl for 4 ppl). Cook, stirring occasionally, until slightly thickened, 5-6 min. Stir in shrimp, veggies and spinach. Cook, stirring occasionally, until spinach wilts, 1-2 min.
While stew simmers, Heat a medium non-stick pan over medium heat. When hot, add almonds to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.
Divide stew between bowls. Sprinkle feta and toasted almonds over top.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the Moroccan spices and ginger, praising the dish's unique and delicious flavour profile.
- Ease of prep: Reviewers found this recipe quick and easy to make, with clear instructions for a beginner-friendly meal.
- Suggestions: Consider serving with rice, couscous, or naan to soak up the sauce and make the meal more filling.
- Portions: Some found the dish satisfying on its own, while others wished for larger portions or additional protein.
- Texture: The crunchy almonds and creamy feta added welcome textural contrast to the stew.
