Pink Picante Prawns


  • Prep Time10 mins
  • Total Time10 mins
  • Makes4 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 12.2g, Carbohydrates 1g, Fat 4.4g, Sodium 189mg.

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).