I’m not quite sure what to call this recipe. But since it uses a medley of spices that you’ll find in most Middle Eastern dishes, I’m calling it Spicy Middle Eastern Shrimp.
Or we can also call it Darn Good.
Or Shrimp That Rawks.
Or I Can’t Believe It’s Not Shrimp.
You’ll need: shrimp, fresh mint, Aleppo pepper flakes, black peppercorns, cardamom, cinnamon, coriander, dried ginger root, fennel seed, mustard seed, dried oregano and three secret ingredients. You’ll see.
You’ll notice that these shrimp still have the shells on. Am I the only one who rather enjoys cooking the shrimp with the shells still on?
But it has more flavor that way, I say.
But feel free to use peeled and deveined shrimp.
Now for the secret ingredients.
And for the third secret ingredient…
It adds a wonderful richness. But butter and oil will also do, my friends.
Get the pan hot and drop in the coconut oil in the meantime.
Raise your hand if you keep the shells on like me! Bueller?
This spice mixture also works well with other fish, lamb, chicken, and beef.
- 3 pounds shrimp, peels on or off
- 1 teaspoon aleppo pepper flakes
- 1 teaspoon dried oregano
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cardamom
- 1 teaspoon coriander
- 1 tablespoon mustard seed
- 1 tablespoon black peppercorns
- 1 teaspoon fennel seed
- 1 teaspoon dried ginger root
- Peel of 1 lemon
- Peel of 1 orange
- 2 tablespoons coconut oil
- 1/2 cup water
- 1/2 cup chopped fresh mint
- Rinse and drain the shrimp and add to a mixing bowl.
- Combine all of the spices in a coffee grinder and blend to a fine consistency. Pour on top of the shrimp.
- Add the orange and lemon peel to the coffee grinder and blend until course. Add to the shrimp and stir all of the ingredients thoroughly.
- In a large skillet, add the coconut oil and heat over medium-high heat.
- Add the shrimp and stir, making sure to scrape the bottom of the skillet with the spatula as you toss the shrimp.
- As the pan becomes dry, add a dash of water to help lift the spices form the pan. Continue to stir as the shrimp become pink and begin to curl. Add more water as necessary if the pan becomes too dry.
- Cook for about 10 minutes if the peels are on, slightly less if they are off, or until the shrimp are cooked through.
- Turn off the heat and let cool slightly. Add the fresh mint and stir. Serve warm or room temperature.