Entrees

Black Pepper Skillet Shrimp

Julie Sahni / September 2, 2016

Put an Indian twist on your seared shrimp with fresh ginger and black peppercorns!

Recipe author Julie Sahni suggests serving it with a green salad and sweet dinner rolls, “to mop up those spicy juices,” or a fragrant rice pilaf studded with raisins.

skillet with seared shrimp

Prep Time

15 minutes

Cook Time

5 minutes

Servings

4

Ingredients

  • 1 pound large shrimp
  • 2 tablespoons vegetable oil
  • 2 tablespoons peeled and shredded fresh ginger
  • 2 teaspoons ground coriander 
  • 1 1/2 teaspoons cracked black peppercorns
  • 1/2 teaspoon sugar 
  • Juice of 1/2 lime 
  • 1/2 teaspoon kosher salt, or to taste 
  • 2 tablespoons thinly sliced scallion greens 
skillet with seared shrimp

Preparation

  1. Peel and devein the shrimp, leaving the last shell segment and tail fin intact. 
  2. Heat the oil in a 9-inch Lodge cast iron skillet over high heat until very hot, about 3 minutes. Add the ginger and cook, stirring, until the shreds turn light brown and caramelized, about 2 minutes. Stir in the coriander, peppercorns, and sugar and let heat for 15 seconds. 
  3. Add the shrimp and cook, shaking and tossing, until they turn pink and curl up, about 2 minutes.
  4. Sprinkle with the lime juice, salt, and scallion greens. Gently mix together and serve from the skillet.
Julie Sahni

Contributed By

Julie Sahni

Julie Shani is the author of the acclaimed Classic Indian Kitchen and Classic Indian Vegetarian and Grain Cooking

Black Pepper Skillet Shrimp

By Julie Sahni

Prep Time: 15 minutes

Cook Time: 5 minutes

Servings: 4

Ingredients

  • 1 pound large shrimp
  • 2 tablespoons vegetable oil
  • 2 tablespoons peeled and shredded fresh ginger
  • 2 teaspoons ground coriander 
  • 1 1/2 teaspoons cracked black peppercorns
  • 1/2 teaspoon sugar 
  • Juice of 1/2 lime 
  • 1/2 teaspoon kosher salt, or to taste 
  • 2 tablespoons thinly sliced scallion greens 
Black Pepper Skillet Shrimp

Preparation

  1. Peel and devein the shrimp, leaving the last shell segment and tail fin intact. 
  2. Heat the oil in a 9-inch Lodge cast iron skillet over high heat until very hot, about 3 minutes. Add the ginger and cook, stirring, until the shreds turn light brown and caramelized, about 2 minutes. Stir in the coriander, peppercorns, and sugar and let heat for 15 seconds. 
  3. Add the shrimp and cook, shaking and tossing, until they turn pink and curl up, about 2 minutes.
  4. Sprinkle with the lime juice, salt, and scallion greens. Gently mix together and serve from the skillet.

Recipe by Julie Sahni for Lodge Cast Iron at http://lodgemfg.businesscatalyst.com/recipe/black-pepper-skillet-shrimp