Delicious Peppercorn Shrimp Recipe: A 20-Minute Restaurant-Quality Dish

Hey there, fellow food lovers! I’m super excited to share my favorite peppercorn shrimp recipe with y’all today. As someone who’s always rushing to get dinner on the table I’ve perfected this quick yet incredibly tasty dish that’ll make you feel like a pro chef!

Why You’ll Love This Recipe

I’ve made this dish countless times, and here’s why it’s become my go-to:

• Ready in just 20 minutes
• Uses simple ingredients you probably have
• Restaurant-quality taste
• Perfect for both weeknight dinners and fancy dinner parties
• Customizable heat level

Essential Ingredients

Let me break down what you’ll need

For the Shrimp

• Large or jumbo shrimp (peeled and deveined)
• Whole black peppercorns
• Unsalted butter
• Neutral cooking oil
• Minced garlic
• Shallots
• Heavy cream
• Fresh herbs (parsley or cilantro)
• Salt to taste

Optional but Recommended:

• Oyster sauce
• Chinese rice wine
• Scallions
• Lemon or lime

Step-by-Step Cooking Guide

1. Prep Your Ingredients

First things first, let’s get everything ready:

1. Pat those shrimp dry with paper towels (super important!)
2. Crush your peppercorns (I like ’em coarse for extra texture)
3. Mince the garlic and shallots
4. Chop your herbs

2. The Cooking Process

Now for the fun part! Here’s how I make it:

1. Heat Your Pan

   • Get your skillet nice and hot
   • Add a mix of butter and oil (prevents butter from burning)

2. Cook the Aromatics

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   - Toss in garlic and shallots- Sauté for 1-2 mins until fragrant- Add crushed peppercorns

3. Cook the Shrimp

   • Add shrimp in a single layer
   • Cook 2-3 mins per side
   • Remove when pink and opaque

4. Make the Sauce

   • Pour in heavy cream
   • Add oyster sauce if using
   • Simmer until thickened
   • Return shrimp to pan

5. Finish the Dish

   • Toss everything together
   • Add herbs
   • Squeeze fresh lemon/lime
   • Season to taste

Pro Tips from My Kitchen

After making this dish like a bazillion times, here’s what I’ve learned:

1. Shrimp Selection: Fresh is best, but frozen works too! Just thaw completely and dry well.

2. Peppercorn Tips:

   • Crush just before cooking
   • Mix different peppercorns for complex flavor
   • Start with less, you can always add more!

3. Sauce Variations:

   • Traditional cream sauce
   • Coconut milk for dairy-free version
   • Asian-style with oyster sauce

Common Mistakes to Avoid

Learn from my oopsies:

• Don’t overcrowd the pan
• Don’t overcook the shrimp (they get rubbery!)
• Don’t use pre-ground pepper
• Don’t skip drying the shrimp

Serving Suggestions

I love serving this dish with:

• Fluffy white rice
• Crusty bread
• Pasta
• Zucchini noodles
• Steamed veggies

Storage and Leftovers

TBH, this dish is best fresh, but if you’ve got leftovers:

• Store in airtight container
• Keep in fridge up to 2 days
• Reheat gently with a splash of cream

FAQs

Q: Can I make this ahead?
A: The sauce? Yes! The shrimp? Cook just before serving.

Q: How spicy is it?
A: You control the heat! Start with less peppercorns and adjust.

Q: What’s the best pan to use?
A: I swear by my cast iron skillet, but any heavy-bottomed pan works.

Final Thoughts

Y’all, this peppercorn shrimp recipe is seriously a game-changer. It’s one of those dishes that looks fancy but is actually super easy to make. Trust me, once you try it, it’ll become your new fave too!

Would love to hear how yours turns out – drop me a comment below if you give it a try! And don’t forget to share your own tips and tricks with our cooking community. Happy cooking! ✨

Note: This recipe serves 4 people and can be easily doubled for larger groups.