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“Spicy Middle Eastern Shrimp”

This spice mixture also works well with other fish, lamb, chicken, and beef.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Servings: 4 servings

Ingredients

  • 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

Instructions

  • 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.