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Pan Seared Shrimp with Peanut and Lime

Our pan-seared shrimp cooks with peanuts, freshly ground coriander, and black pepper before being tossed with warm spices like paprika and cayenne. You can eat the shrimp as is with a nice fresh vegetable side or enjoy it as a noodle or rice bowl. Either way, you will love the flavor and texture of this shrimp!

WHAT YOU NEED TO MAKE THIS RECIPE

  • Shrimp: Use any size shrimp you have on hand, and adjust the cooking time accordingly. I recommend using large, extra-large, or even colossal shrimp to make this recipe.
  • Spices: We season the shrimp with a tasty combination of salt, paprika, cayenne, sugar, red pepper flakes, and freshly ground black peppercorns and coriander seeds.
  • Avocado Oil: Pan-sear shrimp in avocado oil or another neutral cooking oil with a high smoke point.
  • Cilantro: Cilantro is a game-changer; it adds color and finishes the meal perfectly. Many people are cilantro-averse, and if that’s you, feel free to skip it. You can replace it with parsley, but it may alter the overall taste of the dish.
  • Lime Juice: Complete the dish with a bit of acidity using fresh lime juice.
  • Peanuts: Peanuts add the perfect textural richness to complement the shrimp.

HOW TO MAKE PAN-SEARED SHRIMP

PREPARE THE SHRIMP– Peel and devein the shrimp. Then, toss the them with salt in a mixing bowl. Set aside for 15 minutes.

GRIND AND GATHER- Meanwhile, grind the black peppercorns and coriander seeds in a spice grinder until coarsely ground. Transfer to a small bowl and stir in paprika, cayenne, minced garlic, 1 teaspoon of sugar, red pepper flakes, and salt, to taste.

DRY– Pat dry the reserved shrimp to remove any excess moisture. Add 1 tablespoon of oil and the remaining sugar to the shrimp and toss to coat.

PAN SEAR- Add a teaspoon of oil to a skillet, then warm the butter. Add the shrimp in a single layer and cook over medium- high heat until the edges turn pink. Cook for about 1-2 minutes, depending on the size of your shrimp. Be careful not to overcrowd your pan.

FLIP AND SEAR- Use tongs to flip each shrimp and cook the other side for 1-2 minutes. Transfer the shrimp to a plate and repeat with the remaining ingredients.

TOAST- Add one teaspoon of oil to the skillet, followed by the reserved spice mixture and peanuts. Cook over medium heat until fragrant, about 30 seconds.

TOSS- Return the shrimp to the skillet along with the cilantro and lime juice. Toss to combine.

SERVE- Transfer the shrimp to a platter, and garnish with lime wedges; serve with rice, cauliflower rice, or mixed greens.

SEARCHING FOR MORE LIKE THIS? 

If you love this recipe, we hope you will try one of our other seafood-centered meals! 

Freshly ground peppercorn and coriander enhance the flavor of the shrimp.

COOKING TIPS

When preparing delicate meat like shrimp, it all comes down to the details; here are a few cooking tips for mealtime success.

  1. Salt the shrimp to draw out any moisture, then pat them dry.
  2. Add sugar right before they sear to encourage the browning process.
  3. Wait for the non-stick skillet to warm before adding the shrimp and butter.
  4. Watch the heat to ensure the shrimp sears and does not char or burn; we want gold, not black.
  5. Cook the shrimp in small batches and do not overcrowd the pan. Pan-searing too many shrimp at one time causes them to release too much water; this will boil the shrimp, and they will never develop a beautiful golden brown sear.
  6. Shrimp only need to cook for 1-2 minutes and 3 minutes for larger shrimp varieties. Once on the pan, allow them to cook undisturbed before turning them. If you go to turn the shrimp and it sticks, wait a little longer for the shrimp to release on its own.

SERVING SUGGESTIONS 

WHAT TO DO WITH LEFTOVERS 

  • FRIDGE –  Leftovers will keep in the fridge for 2-4 days in an air-tight container.
  • FREEZE – I don’t recommend freezing cooked shrimp
  • REHEAT – The best way to reheat shrimp is on the stovetop or oven. The reheating time varies based on the size of the shrimp you cooked. It doesn’t take much to bring them to temperature.
  • REPURPOSE –  Turn them into a taco or a wrap; you can also use the shrimp to top a salad.
There is a bowl of shrimp with peanut and lime over cauliflower rice with limes in the background.

FREQUENTLY ASKED QUESTIONS


How many minutes to fully cook pan-seared shrimp?

Shrimp don’t require long cooking times, so the duration varies based on the size of shrimp you’re using. We use large, raw shrimp in this recipe; they cook them for 1-2 minutes. Colossal shrimp may require 3 minutes, and smaller cooked shrimp will only need 30 seconds to a minute.

YOU SHOULD ALSO TRY: 

There is a serving of pan-seared shrimp over cauliflower rice with a tossed salad in the background.

Pan Seared Shrimp with Peanut and Lime

Tressa Jamil
Pan-sear shrimp and toss them with toasted peanuts, spices, and lime for a tasty weeknight meal that's ready in 30 minutes!
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine American
Servings 4 people
Calories 272 kcal

Ingredients
  

  • 2 pounds large shrimp, raw, peeled, and deveined
  • ½ teaspoon kosher salt
  • 1 teaspoon black peppercorns
  • 2 teaspoons coriander seeds
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne powder
  • 2 cloves garlic, minced
  • 1 ⅛ teaspoons sugar, divided
  • teaspoon red pepper flakes
  • 4 teaspoons avocado oil, divided
  • 1 tablespoon butter
  • ½ cup cilantro, chopped
  • 1 tablespoon lime juice, about 2 limes, plus lime wedges to garnish
  • 3 tablespoons peanuts, coarsely chopped

Optional:

  • serrano chilis, thinly sliced, to garnish

Instructions
 

  • Peel and devein the shrimp. Then, toss the them with salt in a mixing bowl. Set aside for 15 minutes.
  • Meanwhile, grind the black peppercorns and coriander seeds in a spice grinder until coarsely ground. Transfer to a small bowl and stir in paprika, cayenne, minced garlic, 1 teaspoon of sugar, red pepper flakes, and salt, to taste.
  • Pat dry the reserved shrimp to remove any excess moisture. Add 1 tablespoon of oil and the remaining sugar to the shrimp and toss to coat.
  • Add a teaspoon of oil to a skillet, then warm the butter. Add the shrimp in a single layer and cook over medium- high heat until the edges turn pink. Cook for about 1-2 minutes, depending on the size of your shrimp.Be careful not to overcrowd your pan.
  • Use tongs to flip each shrimp and cook the other side for 1-2 minutes. Transfer the shrimp to a plate and repeat with the remaining ingredients.
  • Add one teaspoon of oil to the skillet, followed by the reserved spice mixture and peanuts. Cook over medium heat until fragrant, about 30 seconds.
  • Return the shrimp to the skillet along with the cilantro and lime juice. Toss to combine.
  • Transfer the shrimp to a platter, and garnish with lime wedges; serve with rice, cauliflower rice, or mixed greens.

Notes

  • Add Oil as Needed: As you fry in batches you may need to add more oil depending on how much shrimp you make. 
 
  • Nutrition Disclosure: The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
 
  • Web Story: Check out our web story for pan-seared shrimp with peanut and lime!

Nutrition

Serving: 1 ServingCalories: 272kcalCarbohydrates: 5gProtein: 34gFat: 13gSodium: 1506mgFiber: 3gSugar: 2g
Keyword pan seared shrimp
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Recipe Rating




Smith

Thursday 23rd of June 2022

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