Pink Picante Prawns

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10 min


4 to 6 appetizer servings

* PLUS Cooking time: 6 minutes


  • 1 to 1 1/2 tsp pink peppercorns
  • 1/4 tsp cardamom seeds , from about 4 pods
  • 1 egg white
  • 1/2 tsp smoked paprika
  • 1/4 tsp salt
  • 500 g uncooked peeled jumbo shrimp
  • 1 tbsp vegetable oil
  • shredded basil or chopped cilantro


  • Crush peppercorns with the bottom of a heavy pan. If using cardamom pods, split open. Use seeds inside. In a large bowl, using a fork, beat egg white until frothy. Then stir in crushed peppercorns, cardamom seeds, smoked paprika and salt. Add shrimp and toss until evenly coated.
  • Heat half the oil in a large non-stick frying pan set over medium-high heat. Pick up half the shrimp in handfuls, shaking off excess liquid. Add to pan. Stir often until shrimp turn pink, 3 to 5 min. Place on a platter. Repeat with remaining oil and shrimp. Sprinkle with basil.

Nutrition (per serving)

  • Calories
  • 95,
  • Protein
  • 12.2 g,
  • Carbohydrates
  • 1 g,
  • Fat
  • 4.4 g,
  • Sodium
  • 189 mg.

Prawns are a Brit word for really big shrimp. A package of jumbo (or large) shrimp will do the trick. Recipe from Nigella Lawson’s Feast: Food that Celebrates Life (Alfred A. Knopf Canada).