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Salt-and-Pepper Garnelen in gusseiserner Pfanne über dem Lagerfeuer mit Limetten-Koriander-Dip, daneben ein Glas Claymore Joshua Tree Riesling aus dem Clare Valley, Australien, Sonnenuntergang über Wüstenlandschaft

Salt-and-Pepper Shrimp Cooked on a Camping Stove with Lime-Cilantro Dip & Flatbread

Crispy salt-and-pepper shrimp from a cast-iron skillet, cooked over a camping stove or campfire—served with a fresh lime-cilantro dip and warm flatbread. A dish for two that’s at its best when enjoyed outdoors. A wine from Australia—specifically the Claymore “Joshua Tree” Riesling 2025 from the Watervale region of the Clare Valley—is the perfect pairing: its citrusy minerality and floral freshness complement the spicy kick of the shrimp and the creamy lime dip perfectly.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Fingerfood
Cuisine Asian, Australian
Servings 2 people
Calories 420 kcal

Equipment

  • Gusseiserne Pfanne
  • Kleine Schüssel für den Dip
  • Schneidebrett und Messer
  • Zange zum Wenden der Garnelen

Ingredients
  

FOR THE SALT-AND-PEPPER SHRIMP:

  • 300 g Shrimp raw, peeled, size 16/20, with tail fin attached
  • 1 teaspoon of coarse sea salt
  • 1 teaspoon of white pepper freshly ground
  • ½ tsp black pepper freshly ground
  • ½ teaspoon of chili flakes
  • ½ teaspoon of garlic powder
  • 2 garlic cloves fresh, finely chopped
  • 1 red chili pepper finely chopped
  • 2 tablespoon sesame oil

FOR THE LIME-CILANTRO DIP:

  • 4 Tablespoons of crème fraîche
  • 2 tablespoon of lime juice freshly squeezed
  • 1 teaspoon of lime zest Bio
  • 2 tbsp fresh cilantro finely chopped
  • Salt to taste

FOR THE FLATBREAD:

  • 2 A piece of flatbread or pita

FOR THE GARNISH:

  • Fresh cilantro coarsely chopped
  • 1 lime cut into strips
  • 1 red chili pepper into thin rings

Instructions
 

PREPARATION:

  • Peel the shrimp and remove the vein, leaving the tail fin on for presentation.
  • Combine the salt, white and black pepper, chili flakes, and garlic powder in a bowl.
  • Rub the shrimp evenly with the spice mixture.
  • To make the lime-cilantro dip, mix together the crème fraîche, lime juice, lime zest, and chopped cilantro, and season with salt to taste.
  • Wrap the flatbread in aluminum foil to reheat it later.
  • Coarsely chop the cilantro and cut the lime into wedges.

COOKING STEPS:

  • Heat the cast-iron skillet on the camping stove or over a campfire on high heat.
  • Add the sesame oil—it should start to smoke slightly.
  • Arrange the shrimp in a single layer—do not stack them on top of each other.
  • Cook for 90 seconds per side until they are deep pink and lightly browned.
  • In the last 30 seconds, add the fresh garlic and the chili pepper and sauté briefly.
  • Briefly warm the flatbread directly on the grill or in a pan.

SERVE:

  • Serve the shrimp directly in the cast-iron skillet—rustic and authentic.
  • Place the lime-cilantro dip in a small camping cup or bowl next to it.
  • Tear the flatbread into rough pieces and arrange them loosely on top.
  • Sprinkle fresh cilantro over the shrimp.
  • Serve with lime wedges.
  • Pour the chilled Joshua Tree Riesling into a glass—and enjoy the sunset over the Joshua Trees.

SIDE DISHES:

  • Chilled Cucumber Salad with Rice Vinegar & Sesame Seeds
  • Avocado with Fleur de Sel & Lime
  • Crispy Flatbread from the Campfire

Nutrition

Calories: 420kcalCarbohydrates: 32gProtein: 36gFat: 16g
Keyword Campfire Shrimp, Camping Recipe: Shrimp, Clare Valley Riesling, Claymore Joshua Tree Riesling, Salt and Pepper Shrimp Recipe, Shrimp and Riesling Pairing, Watervale Riesling, Wine from Australia
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