Enter your email address:

“Spicy Middle Eastern Shrimp”

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.

Start by throwing all of the spices into a coffee grinder or spice grinder.

Get them nice and fine.

Toss them into your bowl of shrimp.

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.

Orange and lemon peel!

Toss them in the spice grinder as well.

A course chop will do.

And for the third secret ingredient…

Coconut oil!

It adds a wonderful richness. But butter and oil will also do, my friends.

Give everything a nice toss. Incorporate those citrus peels well.

Get the pan hot and drop in the coconut oil in the meantime.

Toss, toss, toss.

As the pan dries, feel free to deglaze it with a dash of water.

Scrape up the bottom of the pan where all the flavor lies.

Pick your fresh mint leaves and give them a rinse.

Chop them finely.

Turn off the heat and add the mint.

Combine quickly and transfer to a bowl.

These are oh-so-tasty. It’s a little more work to peel the shrimp as you eat. But I think it’s more flavorful and juicy myself.

Raise your hand if you keep the shells on like me! Bueller?


“Spicy Middle Eastern Shrimp”

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 4 servings

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


  1. Rinse and drain the shrimp and add to a mixing bowl.
  2. Combine all of the spices in a coffee grinder and blend to a fine consistency. Pour on top of the shrimp.
  3. 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.
  4. In a large skillet, add the coconut oil and heat over medium-high heat.
  5. Add the shrimp and stir, making sure to scrape the bottom of the skillet with the spatula as you toss the shrimp.
  6. 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.
  7. Cook for about 10 minutes if the peels are on, slightly less if they are off, or until the shrimp are cooked through.
  8. Turn off the heat and let cool slightly. Add the fresh mint and stir. Serve warm or room temperature.

Pin It

“Spiced Key Limes in Oil”


Sometimes in the colder months, we need a little spice in life to keep things lively. And sometimes when I cook in these months, I get into a rut and feel like I’m making the same things over and over again. What I love about this recipe is that it is an instant way to …

“Homemade Gift: Preserved Salmon in a Jar”


I got a little makeover around here! We’re still working out a few kinks but there are a few new features that I want to point out now so you can start using them! My recipes page now has a visual recipe index as well as a way for you to search for recipes by …

“Pickled Peppers”


These are the peppers from my garden this year. You can call me Peter Piper. Thank you. The truth is, that they were planted by my brother’s mischievous friend Francesco. But Francesco dropped off the radar screen sometime in mid-summer when the weeds became unruly and it was time to separate the men from the …

“Pickled Swiss Chard”


On a scale of 1-5, how ambitious were you with your garden this year? I started out extremely ambitious. Like, I’m-the-best-farmer-in-the-world-ambitious. Then I had my ego handed to me on a platter made of corn stalk nubs, meticulously gnawed down by the chipmunks. But there were a few successes. In fact, there were many in …

“Pickled Turnips”


I’m pickling a lot these days. That seems to be the way it goes with summer gardening. You hoe and weed and till and sow and water and worry and then it all comes pouring in at once, faster than you can eat it. When I have this problem, I pickle. Folks, get ready for …

“Beurre Blanc”


Butter sauce, that is, in English speak. Butter is such a magical thing, don’t you think? I call it udder nectar. Sometimes. Only with people who know me well, like you for example. But I usually don’t call it that at a first encounter. You see, we get so caught up in recipes, but sometimes …

“Corned Venison”


When Lewis and Clark set out on their Corps of Discovery they struggled to find fresh meat, especially during the coldest winter months. The meat they obtained came from hunting and fishing, through trade, or through the kindness of American Indians. The Corps ate everything from dog, to whale, to horse, and because fresh meat …

“Duck Confit”


I spent all day yesterday recipe testing. My freezer had gotten unruly and I had declared that nothing else was allowed in it so that all of the game meat I had collected since September could have a proper home until I could test it all for the “Girl Hunter” book. That has been the …

“Wild Duck Terrine”


This is one of the many food items I made out of the gizzards and hearts and liver and legs from my New Orleans duck hunt. It is called a terrine. A terrine is a piece of architecture which takes several days of work. There are many components that go into it and a bit …