Peel-and-Eat Pepper Shrimp

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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 4 to 6 servings
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Dipping Sauce:

1/4 cup low-fat buttermilk

1/4 cup reduced-fat Greek yogurt, such as Fage 2 percent 

2 tablespoons capers, chopped 

1 teaspoon agave nectar 

1 teaspoon grated lemon zest 

1/8 teaspoon cayenne pepper 

1/8 teaspoon kosher salt 


1 pound large shell-on shrimp

2 tablespoons olive oil 

1 tablespoon cracked black pepper 

1 tablespoon pink peppercorns, cracked or chopped 

1/4 teaspoon kosher salt 

5 rosemary sprigs 

Lemon wedges, for serving 


  1. Preheat the oven to 500 degrees F.
  2. For the dipping sauce: In a small bowl, whisk together the buttermilk, yogurt, capers, agave, lemon zest, cayenne and salt. Set aside to let the flavors marry.
  3. For the shrimp: In a medium bowl, mix together the shrimp, olive oil, black pepper, pink pepper and salt. Toss well to coat. Spread the rosemary sprigs on a rimmed baking sheet and pour the shrimp on top. Bake until the shrimp are pink and opaque throughout, 8 minutes.
  4. Serve the shrimp alongside the dipping sauce, with lemon wedges and a separate bowl for the shells.