Sweet and Spicy Moroccan Shrimp

As an ignorant American I can barely point to Morocco on a map (it's right below Spain) but boy can I whip up some Moroccan shrimp in 15 minutes flat.  The one thing I was at a loss on was sides.  What do Moroccans eat with their shrimp? According to wiki, couscous. Although I don't think they would have been mad at this garlic bread either.

Sweet and Spicy Moroccan Shrimp
Serves 4
Adapted from Simply Whisked

• 1 tablespoon all purpose flour
• 2 teaspoons paprika
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon gound cumin
• 1/2 teaspoon chili power
• 1/2 teaspoon brown sugar
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ginger
• 1/4 teaspoon cinnamon
• 1/8 teaspoon cayenne pepper
• black pepper
• 1 1/2 pound of shrimp, deveined
• 2 tablespoons olive oil

Mix all dry ingredients (everything but the shrimp and olive oil) in a small bowl.  Toss the shimp with the mixture until evenly coated.

Heat the oil in a very large skillet (or do two batches) over medium heat.

Add shrimp and fry until cooked (turns pink) flipping once.