Description
Black Pepper Shrimp is a bold, savory dish featuring shrimp marinated with fennel, paprika, and garlic, then pan-fried with popping black peppercorns, onion, and garlic for a fragrant, low-carb meal.
Ingredients
- 15 large shrimp
- 1 tablespoon whole black peppercorns
- 1 teaspoon dried fennel seeds
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic salt
- 2 teaspoons olive oil
- 1 teaspoon balsamic vinegar
- Fine Himalayan salt (to taste)
- 1/2 small red onion, diced
- 1 head garlic, diced
- 1 tablespoon coconut oil (for frying)
Instructions
- In a bowl, mix the fennel seeds, paprika, garlic salt, olive oil, and balsamic vinegar. Add the shrimp, season with Himalayan salt to taste, and stir to coat. Let the shrimp marinate for about 10 minutes.
- Dice the red onion and garlic and set aside.
- Heat the coconut oil in a large skillet over medium to medium-high heat. Add the whole black peppercorns and cook for 1–2 minutes. The peppercorns may pop in the oil, so cover the pan with a lid while they cook.
- Remove the lid and add the diced onion and garlic to the skillet. Sauté with the peppercorns until the onion becomes soft and lightly caramelized.
- Add the marinated shrimp to the pan and cook for about 2–3 minutes per side, or until the shrimp are fully cooked and lightly browned. Serve immediately.
Notes
- Do not overcook the shrimp; they should turn pink and opaque when done.
- If whole peppercorns feel too strong, lightly crush them before cooking for a milder flavor.
- Serve with cauliflower rice or sautéed vegetables for a complete low-carb meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan Fry
- Cuisine: Seafood
Nutrition
- Serving Size: 1 shrimp
- Calories: 28 kcal
- Sugar: 0 g
- Sodium: 120 mg
- Fat: 1.6 g
- Saturated Fat: 0.6 g
- Unsaturated Fat: 0.8 g
- Trans Fat: 0 g
- Carbohydrates: 0.5 g
- Fiber: 0.1 g
- Protein: 3 g
- Cholesterol: 22 mg
