Moroccan Shrimp Briouats are crisp, golden triangular pastries filled with juicy shrimp, fine rice vermicelli, green olives, preserved lemon, fresh herbs, and a fragrant Moroccan chermoula.
Wrapped in delicate warqa pastry and baked until beautifully crisp, these savory shrimp briouats are perfect for Ramadan, family gatherings, celebrations, or an elegant Moroccan appetizer platter. Serve them warm with traditional Moroccan salads or as part of a festive meal.
Recipe Information
| Recipe information | Details |
|---|---|
| Preparation time | 45 minutes |
| Cooking time | 40–45 minutes |
| Total time | Approximately 1 hour 30 minutes |
| Yield | Approximately 18–20 briouats |
| Serving | 6 people |
| Cuisine | Moroccan |
| Difficulty | Medium |
Ingredients
For the Shrimp Filling
- 750 g shrimp, peeled and deveined
- 100 g fine rice vermicelli
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 4 garlic cloves, finely minced
- 1 preserved lemon, pulp removed and peel finely chopped
- 80 g pitted green olives, finely sliced
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons fresh lemon juice
- 1 teaspoon paprika
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- ½ teaspoon turmeric
- ½ teaspoon black pepper
- A pinch of saffron threads
- 3 tablespoons warm water, for soaking the saffron
- Salt to taste
For Assembling the Briouats
- 18–20 long strips of warqa pastry, approximately 8–10 cm wide
- 60 g melted butter, for brushing
For the Sealing Paste
- 2 tablespoons flour
- 2–3 tablespoons water
Preparation Method
1. Clean the Shrimp
Remove the shrimp shells and heads if necessary.
Make a shallow cut along the back of each shrimp and remove the dark digestive vein. Rinse them briefly under cold water, then pat them thoroughly dry with paper towels.
2. Cut the Shrimp
Leave small shrimp whole and cut larger shrimp into two or three pieces.
Avoid chopping them too finely because visible pieces give the filling a better texture.
3. Prepare the Rice Vermicelli
Place the rice vermicelli in a heatproof bowl and cover it with hot water.
Leave it to soften for approximately 5 minutes. Drain it thoroughly, then cut the strands into shorter pieces using kitchen scissors.
4. Prepare the Saffron Infusion
Place the saffron threads in a small bowl and add 3 tablespoons of warm water.
Leave the saffron to infuse for approximately 5–10 minutes.
5. Prepare the Chermoula
In a large bowl, combine the minced garlic, parsley, cilantro, paprika, ginger, cumin, turmeric, black pepper, lemon juice, saffron infusion, and salt.
Mix until the herbs and spices form an evenly combined marinade.
6. Marinate the Shrimp
Add the shrimp to the chermoula and mix gently until every piece is evenly coated.
Cover the bowl and leave the shrimp to marinate for approximately 15 minutes.
7. Cook the Onion
Heat the olive oil in a large frying pan over medium heat.
Add the finely chopped onion and cook for approximately 5–7 minutes, stirring regularly, until soft and translucent.
8. Cook the Shrimp
Add the marinated shrimp to the softened onion.
Cook for approximately 3–4 minutes, stirring gently, until the shrimp turn pink and opaque.
Avoid overcooking them because they will continue cooking inside the briouats.
9. Add the Preserved Lemon and Olives
Stir in the finely chopped preserved-lemon peel and sliced green olives.
Cook for approximately 1 minute to distribute their flavors throughout the shrimp mixture.
10. Reduce the Liquid
Continue cooking uncovered until most of the excess liquid has evaporated.
The shrimp filling should remain moist and flavorful but must not be watery, as excessive moisture can soften the warqa pastry.
11. Add the Rice Vermicelli
Add the drained and shortened rice vermicelli to the pan.
Fold it gently into the shrimp mixture until it absorbs the remaining sauce and the ingredients are evenly distributed.
12. Adjust the Seasoning
Taste the filling and adjust the salt, black pepper, lemon juice, or spices if necessary.
Remove the pan from the heat once the filling is well combined and relatively dry.
13. Cool the Filling
Transfer the shrimp filling to a wide, shallow dish.
Spread it into an even layer and allow it to cool completely. Warm filling can soften the warqa and make it difficult to fold.
14. Prepare the Sealing Paste
Place the flour in a small bowl.
Gradually add the water while mixing until you obtain a smooth, thick paste suitable for sealing the pastry.
15. Prepare the Warqa
Place one warqa strip vertically on a clean work surface.
Keep the remaining strips covered with a clean, slightly damp cloth to prevent them from drying out. Brush the visible strip lightly with melted butter.
16. Add the Shrimp Filling
Place approximately 2 tablespoons of the cooled shrimp filling near the lower end of the pastry strip.
Avoid overfilling because the warqa may tear or open during baking.
17. Make the First Fold
Lift one lower corner of the warqa diagonally over the filling to create a compact triangle.
Press gently around the filling to remove large air pockets without damaging the pastry.
18. Complete the Triangular Fold
Continue folding the triangle upward from one side to the other along the length of the strip.
Keep the edges aligned to obtain a neat and evenly shaped briouat.
19. Seal the Briouat
Apply a small amount of flour paste to the final pastry flap.
Fold and tuck the flap securely against the briouat. Place it seam-side down and repeat with the remaining strips and filling.
20. Arrange the Briouats
Preheat the oven to 180°C (350°F).
Line a large baking tray with parchment paper. Arrange the briouats seam-side down, leaving a small space between them.
21. Brush with Butter
Brush the top and sides of every briouat lightly and evenly with melted butter.
Avoid applying too much butter, as this can make the pastry greasy.
22. Bake the Shrimp Briouats
Bake on the center rack for approximately 20–25 minutes, or until the briouats are crisp and evenly golden.
Turn them carefully during baking only if necessary to obtain an even color.
23. Rest and Serve
Remove the briouats from the oven and leave them to rest for approximately 5 minutes.
Serve them warm with Moroccan zaalouk, taktouka, cumin-spiced carrot salad, beet salad, or cucumber-and-tomato salad.
If you exercise, you can eat these briouats with traditional Moroccan salads after your workout as a protein-rich and nutritious meal.
You can serve these briouats with traditional Moroccan salads for lunch and dinner.
Discover traditional Moroccan salads that you can serve with these briouats
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Traditional Moroccan Tomato Cucumber and Onion Salad Recipe
Moroccan salad with tomatoes, onions, and roasted green peppers
Moroccan salad with onions, tomatoes, and roasted red and yellow peppers
Moroccan Lettuce, Tomato, Onion & Cucumber Salad
show Nutritional Value
Estimated Nutritional Value
Per serving: approximately 3 Moroccan Shrimp Briouats
| Nutrient | Estimated Amount |
|---|---|
| Calories | 450–520 kcal |
| Protein | 30–36 g |
| Carbohydrates | 40–47 g |
| Total Fat | 18–24 g |
| Saturated Fat | 7–10 g |
| Dietary Fiber | 2–4 g |
| Sugars | 2–4 g |
| Sodium | 700–950 mg |
| Cholesterol | 170–230 mg |
| Omega-3 Fatty Acids | 300–500 mg |
| Vitamin B12 | 2–4 µg |
| Selenium | 60–90 µg |
Estimated value per briouat: 150–175 kcal, 10–12 g protein, 13–16 g carbohydrates, and 6–8 g fat.
Note: These values are estimates and may vary depending on the briouat size and the amount of warqa pastry, butter, olive oil, olives, and salt used.
Frequently Asked Questions
1. What are Moroccan Shrimp Briouats?
Moroccan Shrimp Briouats are crispy triangular pastries made with thin warqa pastry and filled with seasoned shrimp, rice vermicelli, herbs, preserved lemon, olives, and aromatic Moroccan spices.
2. Can I prepare the shrimp filling in advance?
Yes. Prepare the filling up to 24 hours in advance and refrigerate it in an airtight container. Allow it to cool completely before filling the warqa pastry.
3. Can I use frozen shrimp?
Yes. Thaw the shrimp completely, drain them well, and pat them dry before cooking. Removing excess moisture helps prevent soggy briouats.
4. Can I replace warqa pastry?
If warqa is unavailable, use thin spring-roll wrappers or phyllo pastry. Phyllo is more delicate, so use two lightly buttered layers when necessary.
5. How do I prevent the briouats from opening?
Fold each briouat tightly without tearing the pastry, then seal the final edge with flour paste. Place the briouats seam-side down before baking.
6. How do I keep the briouats crispy?
Use a cooled filling, avoid overfilling, and do not add excess liquid. Bake the briouats with enough space between them so hot air can circulate.
7. Can Moroccan Shrimp Briouats be baked instead of fried?
Yes. Brush them lightly with melted butter or olive oil and bake at 180°C (350°F) for approximately 20–25 minutes, or until evenly golden and crisp.
8. Can I fry the briouats?
Yes. Fry them in moderately hot oil until golden on both sides, then drain them on paper towels. Frying produces a crispier but higher-calorie result.
9. Can I use other seafood?
Yes. You can combine shrimp with white fish, calamari, or crab. Cook and drain the seafood thoroughly before adding it to the filling.
10. Can I make these briouats without rice vermicelli?
Yes. Omit the vermicelli or replace it with finely chopped mushrooms or additional shrimp. The texture and nutritional values will change slightly.
11. Can I freeze shrimp briouats?
Yes. Arrange the unbaked briouats separately on a tray and freeze until firm. Transfer them to a freezer-safe container and store them for up to two months.
12. Should frozen briouats be thawed before baking?
No. Bake them directly from frozen, adding approximately 5–10 minutes to the cooking time. Make sure the pastry becomes crisp and the filling is thoroughly heated.
13. How should leftovers be stored?
Refrigerate cooked briouats in an airtight container for up to two days. Because they contain seafood, refrigerate them within two hours of serving.
14. What is the best way to reheat them?
Reheat them in an oven or air fryer at 180°C (350°F) until hot and crisp. Avoid the microwave because it can soften the pastry.
15. What can I serve with Moroccan Shrimp Briouats?
Serve them with Moroccan salads, harira, fresh lemon wedges, chermoula, or a light green salad. They are ideal as an appetizer, Ramadan starter, or party dish.
16. Are shrimp briouats high in protein?
Yes. Shrimp provides lean protein, vitamin B12, selenium, and omega-3 fatty acids. A serving of three briouats provides approximately 30–36 g of protein, depending on their size.
17. Are Moroccan Shrimp Briouats spicy?
They are usually aromatic rather than very hot. For additional heat, add cayenne pepper, harissa, or finely chopped chili according to taste.
18. How many briouats does this recipe make?
The recipe makes approximately 18–20 medium briouats, depending on the width of the warqa strips and the quantity of filling used in each piece.
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