Garlic Black Pepper Shrimp Recipe by Joseph Walong Wamango

Chefs Delight Lemon Garlic Black Pepper Shrimp By Joseph Walong Wamango




Garlic Black Pepper Shrimp Lemon – This week’s try it at home recipe sponsored by Chefs Delight Awards is brought to you by Chef Joseph Walong Wamango



  • 2 tablespoons olive oil
  • 4 tablespoons unsalted grass-fed butter (you can also use ghee or additional olive oil, here)
  • 1½ pounds medium wild-caught shrimp sea salt, to taste
  • 1 tablespoon cracked black peppercorns (or coarsely ground black pepper)
  • 4 cloves garlic, minced
  • ¼ cup chicken or vegetable stock
  • Juice and zest of 1 lemon, or more, to taste
  • 2 tablespoons chopped fresh parsley leaves



  1. Peel and devein the shrimp, leaving the last shell segment and the tail fin intact. Pat the shrimp dry with paper towels and lightly salt.
  2. Add 2 olive oil in a large skillet (I prefer cast iron) over medium-high heat.
  3. Add the shrimp to the pan. Cook until pink, about 3 minutes; take out of the pan and set aside.
  4. Add the minced garlic and peppercorns to the skillet, and cook, stirring frequently, until very aromatic, about 1 minute, but don’t allow the garlic to brown or burn. Add the chicken stock and lemon juice and lemon zest. Allow to cook and reduce by at around half. Add in the remaining butter (ghee or olive oil), 1 tablespoon at a time. Stir in the shrimp. Toss gently to combine.
  5. Serve right away, garnished with parsley leaves and lemon wedges, if desired




Meet Chef Joseph Walong Wamango


Chefs Delight Lemon Garlic Black Pepper Shrimp By Joseph Walong Wamango


Sous chef and Concept Chef, I Healthy International, Dubai, United Arab Emirates.

The aroma, taste and texture of food mesmerized Joseph Walong at a young age. “Every dish had its own distinct personality and [cooking] was like learning a new way of life for me. I find cooking for others extremely fulfilling and satisfactory, mostly when the table is all set and the smiles around the dining table, and the sounds of how the fork and knives interact with the plates — that silent look of joy in their eyes makes me feel incredibly accomplished and proud so fulfilling.”

Walong, pursued Hospitality Management in Maseno University, in Kenya, which led to an internship at Hotel Africana, Kampala, Uganda. Later worked at Imperial Group of Hotels, in Kampala, as a Chef De Partie. “This was an important step for me,” says Walong’, which later led me to work to different top profile restaurants in Kampala, Uganda that led me to travel in different parts of the world.

Walong is Sous Chef, in I Healthy International, Dubai. “We are in a philosophy to show respect to each other and to the product and celebrate memories, similarly we are dedicated to sourcing quality ingredients produced as close by as possible to ensure our dishes are consumed at their best,” he says. “Supporting local produce is the main goal, indeed across the region, its important, as we want to live and work in a thriving community as well and share the skills back home (Kenya).”

The dishes at I Healthy International are with techniques with worldly flavors: contemporary Italian, contemporary Asian with a modern twist of touch of different cuisines. “Seafood dishes are my favorite to prepare, this is coz you can recreate the dish in a million ways including having them raw. For instance, one of my favorites, Lemon Garlic Black Pepper Shrimp, serve with rice of your choice. It’s a simple dish that is technical to execute.

Walong’s style is designed to please every desire your palate needs. My dream is to grow without limit! I want this to share my whole culinary journey to the world. In the future I plan to feed the world! How? By more travelling, appreciating culture from all over the world. I want to TEASE everyone!! Tease also provides culinary education to inner city youth in Kenya and Africa as whole and the world. My mission is to offer the youth the opportunity to taste beyond their city limits. The world has taste, Africa has more taste.

Having had the privilege to travel often, I visited restaurants in most countries (mostly local restaurants this is because you will find the real flavors and understand the taste of each item of the plate)— as I am always looking to elevate cuisine and develop my own knowledge. The next natural phase for me will be to collaborate with different chefs across world.

Chef Joseph Walong Wamango
Creative Culinary Artist

A Chefs Delight Awards Nominated Chef

This recipe is sponsored by Chefs Delight Awards


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