Black Pepper Skillet Shrimp

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.

Level

Beginner

Prep time

15 minutes

Cook time

5 minutes

Serves

Cook it with our

Classic Cast Iron Skillet

Ingredients

1 pound large shrimp
2 tablespoons vegetable oil
2 tablespoons peeled and shredded fresh ginger
2 teaspoons ground coriander
1 ½ teaspoons cracked black peppercorns
½ teaspoon sugar
Juice of half a lime
½ teaspoon kosher salt, or to taste
2 tablespoons thinly sliced scallion greens

Directions

Peel and devein the shrimp, leaving the last shell segment and tail fin intact.
Heat the oil in a 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.
Add the shrimp and cook, shaking and tossing, until they turn pink and curl up, about 2 minutes.
Sprinkle with the lime juice, salt, and scallion greens. Gently mix together and serve from the skillet.