Pan-Seared Shrimp with Peanuts, Black Pepper, and Lime
Shrimp cook so quickly that it's difficult to brown them before they become dry and rubbery. That's why we start them in a cold skillet and sprinkle them with sugar. Shrimp are so small that it's hard to brown them before they overcook. We started by briefly salting them so that they retained moisture even as they were seared over high heat. Sprinkling sugar on the shrimp (patted dry after salting) and waiting to add the sugar until just before searing them boosted browning and underscored the shrimp's sweetness. To cook them, we arranged the shrimp in a single layer in a cold skillet (nonstick or carbon-steel to ensure that the flavorful browning would stick to the shrimp, not the pan) so that they made even contact with the surface. They heated up gradually with the skillet, so they didn't buckle and thus browned uniformly; slower searing also created a wider window for ensuring that they didn't overcook. Once the shrimp were spotty brown and pink at the edges on the first side, we removed them from the heat and quickly turned each one, letting residual heat gently cook them the rest of the way. A flavorful spice mixture for seasoning the shrimp came together in the same pan used to cook them.
Nutrition Information
Ingredients
- 1 1/2 pounds extra-large shrimp, peeled, deveined, and tails removed
- 1 teaspoon kosher salt, divided
- 2 teaspoons coriander seed
- 1 teaspoon black peppercorn
- 1 teaspoon paprika
- 1 garlic clove, minced
- 1 1/8 teaspoons sugar, divided
- 1/8 teaspoon red pepper flakes
- 4 teaspoons vegetable oil, divided
- 1/2 cup fresh cilantro leaves and tender stems, chopped
- 1 tablespoon lime juice, plus lime wedges for serving
- 3 tablespoons dry-roasted peanut, chopped coarse
Instructions
- 1Note: We prefer untreated shrimp; if yours are treated with additives such as sodium tripolyphosphate, skip the salting in step 1. You can substitute jumbo shrimp (16 to 20 per pound) for the extra-large shrimp; if substituting, increase the cooking time by 1 to 2 minutes. To use the plain seared shrimp as a neutral protein in rice bowls or salads, skip steps 2 and 4.
- 2Toss shrimp and ½ teaspoon salt together in bowl; set aside for 15 to 30 minutes.
- 3Meanwhile, grind coriander seeds and peppercorns using spice grinder or mortar and pestle until coarsely ground. Transfer to small bowl. Add paprika, garlic, 1 teaspoon sugar, pepper flakes, and remaining ½ teaspoon salt and stir until combined.
- 4Pat shrimp dry with paper towels. Add 1 tablespoon oil and remaining ⅛ teaspoon sugar to bowl with shrimp and toss to coat. Add shrimp to cold 12-inch nonstick or well-seasoned carbon-steel skillet in single layer and cook over high heat until undersides of shrimp are spotty brown and edges turn pink, 3 to 4 minutes. Remove skillet from heat. Working quickly, use tongs to flip each shrimp; let stand until second side is opaque, about 2 minutes. Transfer shrimp to platter.
- 5Add remaining 1 teaspoon oil to now-empty skillet. Add spice mixture and cook over medium heat until fragrant, about 30 seconds. Off heat, return shrimp to skillet. Add cilantro and lime juice and toss to combine. Transfer to platter; sprinkle with peanuts; and serve, passing lime wedges separately.