Pink Peppercorn Shrimp

This is such a simple (and simply delicious) meal to prepare.  Succulent shrimp with those peppery, slightly florally pink peppercorns.  You can beef up the dish with some greens like kale or spinach or leave them out and just have the shrimp.

The great thing is that shrimp is such a quick cooking protein, so you're ready to eat in under 20 minutes.

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I use shrimp frequently for weeknight cooking due to it's roughly 4 minute cook time.  If you need a meal on the table in short order, consider that you can use shrimp to its full advantage here.

Amp up the dish with lots of greens, perhaps some golden kernels of corn or sweet pops of cherry tomatoes to make your meal more robust and filling.

THE STAR OF THE SHOW. PINK PEPPERCORNS ARE SUCH A UNIQUE SPICE, BUT EASY ENOUGH TO FIND ONLINE AND IN MANY GROCERY STORES

I crush my pink peppercorns in a pestle and mortar, but you can easily do the same in a zip lock bag and bash with a rolling pin or back of a skillet.  They crush very easily and release the most delicate, florally, smoky and peppery essence.  

Fun Fact - Pink Peppercorns are not actually a pepper, but a dried berry from Peruvian or Brazilian pepper trees.

I sear this all up in an iron skillet, which is my new favorite non-toxic way to cook.  So quick and easy.

Nothing beats some perfectly seared shrimp with loads of flavor.  We add lime zest and juice that seems to pair perfectly with the pink peppercorns.

As far as nutritious, speedy and flavorful meals go, this is a winner every time.  Dinner in 10? 
​Yes please!!

Use pink peppercorns in just about any way you'd use regular pepper.

​I love to use my iron skillets for cooking.

Pink Peppercorn Shrimp

Makes 2 generous portions 

12 ounce package shrimp, peeled & deveined
1 lime (you'll need both juice and zest)
1 Tablespoon pink peppercorns (crushed)  I use a mortar and pestle to crush
1 handful chopped cilantro
1/2 teaspoon sea salt
neutral oil for searing such as grapeseed or avocado oil 


Lime Dipping/Drizzling Sauce (optional)
1 lime (you'll need both juice and zest(
2 T approx. mayonnaise (according to taste & thickness desired)
agave or honey (just a small amount will do)
pinch of salt


Make sure you’ve rinsed and drained the shrimp and then pat them very dry.  This is an important step to get a great sear on them.  Toss the shrimp with crushed pink peppercorns and salt.

Zest the lime and set aside half of the zest to add to your shrimp at the end.

Heat a large skillet (iron is the best for this) until it’s quite hot and the oil you drizzle in begins to “shimmer” from the heat.  Place in the shrimp.  Sear on one side and then turn to sear on the other side.  Sprinkle over the lime zest and cilantro.  Serve with the lime drizzle and rice or zucchini noodles or whatever your heart desires.

For the lime drizzle I combine the remaining zest, mayo and the amount of lime juice needed to get it to the consistency you prefer (thick or thin)  Add a small squeeze of agave or honey and pinch of salt and mix well.