Enjoy this wildly flavorful and healthy shrimp dish. Marinated in a delicious olive oil based sauce, and cooked over garlic, sweet onions, and whole black peppercorns that crack and pop as they cook. This Cracked Pepper Shrimp dinner is a weekly favorite dish in my home.
If you have been following me for a while, you know that I eat very low carb, and this Cracked Pepper Shrimp meal is one of my weekly favorites.It’s very easy and fast to make and it tastes so good! The shrimp is juicy and has just the right amount of spice that I like.
Cooking whole black peppercorns in hot oil makes them crack and pop, intensifying the pepper’s flavor and making them taste a little more mild. I never thought of eating whole black peppercorns like this, but cooking them this way somehow makes them delicious to crunch on. They give the shrimp a burst of flavor!
If you are not a fan of spicy food, you may still like this dish. I would suggest just adding a little less pepper, or not crunching on them as you eat the shrimp.
I hope you enjoy this recipe, and if you have requests for more dinner recipes like this, please comment below to let me know what they are.
Cracked Pepper Shrimp (Whole30, Paleo, Low-carb)
- In a bowl, stir the fennel seeds, paprika, garlic salt, olive oil, balsamic vinegar. Mix in the shrimp, add salt and pepper to taste, and let the shrimp marinate for about 10 minutes.
- Dice the onion and garlic.
- Heat the coconut oil in a large skillet over medium to medium-high heat. Add the black peppercorns and let them cook for 1 to 2 minutes. The pepper will pop in the hot oil, so cover your pan with the lid while they cook.
- Remove the lid from the pan and sautée the onion and garlic with the pepper until they caramelize, and are soft and brown. Then add the shrimp, and let them cook for about 2 to 3 minutes on each side.