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Hot black peppercorns and earthy-citrusy toasted coriander seeds meet sweet,
snappy shrimp in this punchy flavor fest. Quick to grill or pan-fry, Chef Cardoz's
addictively snackable shrimp make a savvy appetizer as well as a satisfying entrée
when paired alongside Tabla's Chickpea Masala or Coconut-Basmati Pilaf. For
lighter fare, toss atop a crisp green salad.
• No Hydrogenated Oils
• All Natural
Mix oil and spices in the cup to prepare the marinade. Toss in a bowl with the shrimp to evenly coat. Drizzle with lime juice when plating to serve.
Heat a heavy 12-inch skillet over moderately high heat, and lightly grease with canola (vegetable) oil to prevent sticking. When the oil begins to shimmer, carefully add the spiced shrimp in a single layer and cook undisturbed until golden brown, about 2 minutes. Flip shrimp and cook an additional 2 minutes. Rest shrimp on paper towels.
Heat grill over high heat. Clean the grill with a brush. Grill until just cooked through, about 2 minutes per side.