55 minutes
A delicious and zesty shrimp dish complemented by the crunch of peanuts and the zing of lime.
Extra-large Shrimp, peeled, deveined, tails removed
0 lb
teaspoons
Coriander Seeds
teaspoons
Black Peppercorns
teaspoons
teaspoons
Garlic Clove, minced
each
teaspoons
teaspoons
teaspoons
Fresh Cilantro Leaves And Tender Stems, chopped
cups
tablespoons
Lime Wedges
each
Dry-roasted Peanuts, chopped coarse
tablespoons
1. Prepare the Shrimp
Toss the shrimp with 0.5 teaspoon of kosher salt in a bowl and let them sit for 15 to 30 minutes.
2. Grind the Spices
Grind the coriander seeds and black peppercorns using a spice grinder or a mortar and pestle until finely ground. Transfer to a bowl and mix in the paprika, minced garlic, 1 teaspoon of sugar, red pepper flakes, and the remaining 0.5 teaspoon of salt.
3. Dry and Season the Shrimp
Pat the shrimp dry thoroughly with paper towels. Toss with 1 tablespoon of vegetable oil and the remaining 0.125 teaspoon of sugar to coat.
4. Cook the Shrimp
Place the shrimp in a cold, 12-inch nonstick or carbon-steel skillet in a single layer. Cook over medium heat for about 3 to 4 minutes until the undersides are spotty brown and the edges start to turn pink. Remove from heat and flip the shrimp. Let stand for about 2 minutes until the second side becomes opaque. Transfer to a platter.
5. Cook the Spice Mixture
Add the remaining teaspoon of vegetable oil to the now-empty skillet and heat over medium heat. Add the spice mixture and cook, stirring constantly, until fragrant, about 30 seconds.
6. Combine and Serve
Off the heat, return the shrimp to the skillet and add the chopped cilantro and lime juice. Toss to combine. Transfer to a serving platter and sprinkle with chopped peanuts. Serve immediately with lime wedges on the side.
While shrimp is the star, you could swap it out for scallops or a firm white fish like cod or snapper cut into bite-sized pieces. If you want to keep it vegetarian, firm tofu cubes or tempeh can be excellent substitutes.
Opt for thinly sliced beef, maintain lime and black pepper, keep cilantro, and try macadamia nuts for a buttery crunch.
Use extra-firm tofu as your protein, add a fresh chili for a different heat profile, substitute mint for cilantro, and use cashews instead of peanuts.
Introduce a new element to the sauce by adding a splash of fish sauce for umami depth or tamarind paste for tangy complexity. A hint of coconut milk could also mellow out the acidity and add a tropical note.
Replace lime with another citrus such as lemon for a more mellow acidity or try grapefruit for a bitter-sweet twist. Yuzu or calamondin could also offer an exotic flavor profile if available.
Cook just until pink and opaque to avoid rubberiness, and remove from heat to stop further cooking.
Use wild-caught shrimp with shells on for the freshest taste and save shells for a quick stock.
Use freshly squeezed lime juice, good quality fish sauce, and adjust sweetness and heat to preference.
Release the essential oils of ground black pepper by blooming in oil with garlic for maximum flavor.
Enhance flavor and crunch by lightly toasting peanuts in a dry skillet until golden brown.
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