These sautéed shrimp with fresh ginger and black pepper are an ideal dish for impressing at home. You can serve them as an appetizer or as a main course, accompanied by stir-fried rice or a green salad, to balance the aromatic, spiced notes of the ginger and pepper. Whether you use fresh or frozen shrimp, or prawns, the result is very tasty and has an Indian touch that I personally love.
I recommend making this dish in a cast iron frying pan such as the Lodge skillet. The great advantage of cast iron is its excellent heat retention, which lets us cook at high temperatures. It is fantastic for sautéing shrimp because they need very little cooking time. cast iron retains heat and it sears the shrimp quickly, without releasing too much water. They come out golden on the outside and juicy on the inside, with all their flavor.
You'll see how quickly you'll have the sautéed shrimp with fresh ginger and black pepper ready. Prepare some bread to dip in the sauce and enjoy the recipe, it's delicious!
Ingredients
- 450 g of shrimp (you can use prawns)
- 2 tablespoons extra virgin olive oil
- 2 level tablespoons of peeled fresh ginger cut into very thin julienne strips
- 2 teaspoons ground coriander
- 1 and a half teaspoons crushed black peppercorns
- 1/2 teaspoon sugar
- Juice of half a lemon or half a lime
- Salt to taste
- The green part of two scallions, thinly sliced
Preparation
- Heat the olive oil over medium-low heat in your Lodge cast iron skillet pan.
- While the oil heats, peel the shrimp (or prawns), leaving the last shell segment and the tail on, and devein them. Use a little paper towel to remove excess moisture. Set aside.
- Increase the heat slightly and add the julienned ginger. Stir and cook until it is lightly browned and caramelized (about 2 minutes).
- Add the coriander, the crushed black peppercorns, and the half teaspoon of sugar. Stir and let it heat through for about 10-15 seconds.
- With the pan very hot, add the shrimp and cook them, stirring constantly, until they change color and turn pink (it won't take long, about 2 minutes).
- Turn off the heat, salt to taste, add the lime or lemon juice and the scallion slices. Gently mix and serve straight from the pan to keep them warm. Enjoy!
Tips
- The ginger, cut into thin julienne strips and cooked before adding the shrimp, gives the dish an aromatic, spiced note. It doesn't leave as strong or sharp a flavor as it would if added fresh. However, if you want it milder and less noticeable, you can use a little less or cut the amount in half.
- The shrimp or prawns can be fresh or frozen. If you use frozen ones, let them thaw first and dry them well with paper towels so they lose as much water as possible. Cooking them in a very hot pan for a short time will make them perfect.
