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Moroccan Shrimp Briouat Recipe

When getting ready for Ramadan I try to do as much work ahead of time as possible. The last thing I want to do during the month is spend hours cooking every day. When I prep things like these shrimp briouat in advance it means I only need to heat up a few when needed.

I try to make several different types of appetizer-size food for iftars ready and in the freezer. These cheese briouats are one of my kids’ favorite items.

Shrimp briouats sit on a plate. They are stacked in a pyramid.

There are many types of briouats in Morocco – this one – as well as one made with spiced ground beef or lamb, and a sweet version with almond paste.  I love them all!  However, this one might be my favorite.

Stacked Moroccan briouats wrapped in a cigar shape with lemons and dipping sauce in the background
Yield: 10-12 large briouats

Moroccan Shrimp Briouat Recipe

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

I love making these briouats for Ramadan iftars. Not only are they tasty but they are easy to make.


  • 1 packet (appx 12oz) dry vermicelli noodles
  • 1/2 cup chopped green olives
  • 1/2 - 3/4 lb cooked shrimp chopped
  • 1 Tbsp cumin
  • 1/2 tsp turmeric
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • small bunch of cilantro chopped finely
  • 1 pkg phyllo dough or egg roll wrappers
  • 1 egg beaten for sealing briouats


Soak the vermicelli noodles in hot water for about 5-10 minutes to soften and drain.  

In a bowl add the chopped, cooked shrimp, olives, noodles, spices and cilantro and mix well so that the spices combine with everything.  

The next step is to stuff and seal the briouats.

Lay phyllo or egg roll diagonally with the point facing you.  Fill with 1-2 tbsp of noodle and shrimp mixture.  

To roll them, fold over the triangle and roll a 1/2 turn.  Fold in the edges and continue rolling.

These will make an eggroll shape.  As you tuck the last roll, brush some egg wash onto the end piece to seal the briouat.  

Lay in a flat layer on a cookie sheet.

Stacked Moroccan briouats wrapped in a cigar shape with lemons and dipping sauce in the background

These can be partially baked (at 375F) and frozen - to be re-heated when ready to eat.

Or they can be deep fried (if using an egg roll wrapper this is a better option). Serve hot!  


Bake these at 375F until the outside of the wrapper is deep brown.

If deep frying cook just long enough until briouats are completely brown.

Because all of the ingredients are pre-cooked simply heating up will make them safe to eat.

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Saturday 18th of January 2020

I just made these ...and the LOUBIA salad and the spiced olives For a Moroccan dinner party. ALL DELICIOUS! Thank you MarocMama. I used Phyllo sheets with butter to hold together and egg wash at the end....I also made a throw together Tzakiki to dip them in ...just in case....


Tuesday 30th of May 2017

Assalam aiikum sister. Thank you so much for your great ideas. Much appreciated. Nora.

Gluten-Free Warka {Moroccan Phyllo} | marocmama.com

Monday 16th of July 2012

[...] take time but the results are worth it. Knowing that MarocBaba will be able to enjoy things like savory and sweet briouats as well as  b’stilla makes it all worth [...]


Tuesday 2nd of August 2011

YES! BRIOUAT RECIPES! :) And it sounds easier than I thought too-- i LOVE the idea of egg-roll wrappers. I guess you have to get creative over here, huh? :)

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