Pan Seared Shrimp with Peanuts, Black Pepper and Lime

Starting the shrimp in a cold pan heats the shrimp gradually so they brown uniformly and don’t overcook. The flavorful spice mixture is quickly sautéed and then tossed with the shrimp, along with lime juice and chopped cilantro. Serve as an appetizer or main course with a green salad.

Recipe

1-1/2 lbs. extra large shrimp (21-25 per pound), peeled, deveined, tails removed
1 tsp. Kosher salt, divided
2 tsp. coriander seeds
1 tsp. black peppercorns
1 tsp. paprika
1 garlic clove, minced
1-1/8 tsp. sugar, divided
1/8 tsp. red pepper flakes
4 tsp. vegetable oil, divided
1/2 c. cilantro leaves and tender stems, chopped
1 T. lime juice, plus lime wedges for serving
3 T. dry-roasted peanuts, coarsely chopped

Toss shrimp and 1/2 tsp. salt in a bowl and set aside for 15-30 minutes.

For the spice mixture, grind coriander seeds and peppercorns using a spice grinder or mortar and pestle until coarsely ground. Transfer to a small bowl and add paprika, garlic, 1 tsp. sugar, pepper flakes and remaining 1/2 tsp. salt and stir until combined.

Pat shrimp dry with paper towels and put in a bowl. Add 1 T. oil and remaining 1/8 tsp. sugar and toss to coat. Place shrimp in a cold 12-inch nonstick skillet in a single layer. Turn the heat to high and cook until undersides of shrimp are spotty brown and edges turn pink, about 4 minutes. Remove skillet from heat, and working quickly turn the shrimp over and let stand for 2 minutes until the second side is opaque, letting the residual heat from the pan cook them. Transfer shrimp to a platter.

Return the empty skillet to the burner over medium heat and add the remaining 1 tsp. oil. Add the spice mixture and heat until fragrant, about 30-60 seconds, stirring with a rubber spatula. Off heat, return shrimp to the skillet. Add cilantro and lime juice and toss to combine. Transfer to a platter, sprinkle with peanuts and serve, along with lime wedges.