- 1 to 1-1/2 lbs large prawns (15 to 20 count), peeled and deveined with tails left on
- zest and juice of two oranges juice of one lime (zest optional, but a good choice)
- 1/3 cup olive oil
- 3 cloves garlic, pressed
- 1-1/2 tbsp fresh ginger root, grated
- 1 tsp fennel seeds, freshly ground
- 1/2 tsp sea salt
- 1/2 tsp paprika
- Peel the shrimp and devein them. My preferred tool is a semi-sharp “birds beak” paring knife, which will hook the shell connection on either side of the tail to break it loose, then slips inside the shell along one side following the natural curve of the shrimp and simply peels sideways to remove the swimmers and shell in one pull.
- Fine-grind the fennel seeds in a spice grinder or a mortar and pestle.
- Combine this with all of the remaining ingredients in a 2-cup prep bowl and mix well.
- Add everything to a gallon-size freezer bag and mix well. Press out most of the air, seal, and place in the fridge for about 20 to 30 minutes while you prep anything else you are having with your meal.
- After things have “soaked” for a while, remove from the fridge and drain the shrimp in a colander (discard the marinade down the drain).
- Heat a large sauté pan over medium heat. If using cast-iron or non-stick, you’ll be fine without some oil, as there’s a fair amount still sticking to the shrimp. If you’re using stainless or copper, you may want to add a tablespoon or so of coconut oil to the pan. Arrange the shrimp evenly across the pan, then cover.
- Cook, covered, just until they are opaque all the way through – about 3 to 4 minutes. Stir the pan halfway through cooking with a bamboo spoon or spatula to ensure even heating.
- When done, immediately remove the pan from heat and transfer the shrimp to a serving bowl to keep from over cooking.
- If you’re having these with steak, you can time things right by starting the shrimp just as you are pulling the steaks off the grill to rest – this will get everything ready to serve at the same time. If you’re having them over a fresh green salad, sprinkle a little fresh squeezed lemon juice over the top and dig in.
This recipe is quick to prepare, and can be used as a main course, an “accompanying” dish (think surf and turf), or over a mix of greens for an excellent lunch.
Gather Up:
- 1 to 1-1/2 lbs large prawns (15 to 20 count), peeled and deveined with tails left on
- zest and juice of two oranges
- juice of one lime (zest optional, but a good choice)
- 1/3 cup olive oil
- 3 cloves garlic, pressed
- 1-1/2 tbsp fresh ginger root, grated
- 1 tsp fennel seeds, freshly ground
- 1/2 tsp sea salt
- 1/2 tsp paprika
Peel the shrimp and devein them. My preferred tool is a semi-sharp “birds beak” paring knife, which will hook the shell connection on either side of the tail to break it loose, then slips inside the shell along one side following the natural curve of the shrimp and simply peels sideways to remove the swimmers and shell in one pull. Fine-grind the fennel seeds in a spice grinder or a mortar and pestle. Combine this with all of the remaining ingredients in a 2-cup prep bowl and mix well. Add everything to a gallon-size freezer bag and mix well. Press out most of the air, seal, and place in the fridge for about 20 to 30 minutes while you prep anything else you are having with your meal.
After things have “soaked” for a while, remove from the fridge and drain the shrimp in a colander (discard the marinade down the drain). Heat a large sauté pan over medium heat. If using cast-iron or non-stick, you’ll be fine without some oil, as there’s a fair amount still sticking to the shrimp. If you’re using stainless or copper, you may want to add a tablespoon or so of coconut oil to the pan. Arrange the shrimp evenly across the pan, then cover.
Cook, covered, just until they are opaque all the way through – about 3 to 4 minutes. Stir the pan halfway through cooking with a bamboo spoon or spatula to ensure even heating. When done, immediately remove the pan from heat and transfer the shrimp to a serving bowl to keep from over cooking. If you’re having these with steak, you can time things right by starting the shrimp just as you are pulling the steaks off the grill to rest – this will get everything ready to serve at the same time. If you’re having them over a fresh green salad, sprinkle a little fresh squeezed lemon juice over the top and dig in. Enjoy!
Purely Primal 