Pan-Seared Shrimp with Peanuts, Black Pepper, And Lime
TIME 45 MINUTES
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.
1 ½ pounds extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed
1 teaspoon kosher salt, divided
2 teaspoons coriander seeds
1 teaspoon black peppercorns
1 teaspoon paprika
1 garlic clove, minced
1 ⅛ teaspoons sugar, divided
⅛ teaspoon red pepper flakes
4 teaspoons vegetable oil, divided
½ cup fresh cilantro leaves and tender stems, chopped
1 tablespoon lime juice, plus lime wedges for serving
3 tablespoons dry-roasted peanuts, chopped coarse
1. Toss shrimp and ½ teaspoon salt together in bowl; set aside for 15 to 30 minutes.
2. Meanwhile, grind coriander seeds and pepper-corns using spice grinder or mortar and pestle until coarsely ground. Transfer to small bowl. Add paprika, garlic, 1 teaspoon sugar, pepper f lakes, and remaining ½ teaspoon salt and stir until combined.
3. Pat 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.
4. Add 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.
You can watch past episodes of America’s Test Kitchen on WSKG Passport.
For more information about WSKG Passport, please visit our support page.
To see other recipes from America’s Test Kitchen and other shows, visit Cooking with WSKG.
Photo Credit: America’s Test Kitchen