Skip to main content

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.

Prep Time
15 minutes
Cook Time
5 minutes
Cook it With Our
skillet shrimp


  • 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.
Lodge Pan Logo
Lodge Pan Logo
Contributed By: Julie Sahni
Julie Shani is the author of the acclaimed Classic Indian Kitchen and Classic Indian Vegetarian and Grain Cooking


We hope you enjoy our stories and recipes! Follow us on InstagramFacebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed!

Complete Your Kitchen

We recommend these must-have products to help with this recipe.

Ratings background image.

How would you rate this recipe?

Thanks for rating

Recommended recipes you might like