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.



Prep time

15 minutes

Cook time

5 minutes



Cook it with our

Classic Cast Iron Skillet


  • 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


  1. Peel and devein the shrimp, leaving the last shell segment and tail fin intact.
  2. 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.
  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.


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