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A plate of pan-seared shrimp over cauliflower rice.

Pan Seared Shrimp

Tressa Jamil
Pan seared shrimp cooks with peanuts, lime, and warm spices; enjoy it with fresh vegetables or feature it in a noodle or rice bowl.
5 from 4 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4 Servings
Calories 272 kcal
Equipment
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
  • ¼ teaspoon red pepper flakes
  • 2 cloves garlic, minced
  • 1 teaspoon sugar
  • 6 teaspoons avocado oil, divided
  • 1 tablespoon butter
  • 4 tablespoons peanuts, coarsely chopped
  • ½ cup cilantro, chopped
  • 1 tablespoon lime juice, about 2 limes, plus lime wedges to garnish
Instructions
 
  • Peel and devein the shrimp. Then, toss 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 them to a small bowl and stir in the smoked paprika, cayenne, red pepper flakes, salt, and minced garlic. Set it aside.
  • Pat dry the reserved shrimp to remove any excess moisture. Add one tablespoon of avocado oil and the sugar to the shrimp and toss to coat.
  • Add one teaspoon of avocado oil to a skillet, followed by 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.
  • 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 avocado oil to the skillet with the reserved spice mixture and the peanuts. Cook over medium heat for 30 seconds.
  • Return the shrimp to the skillet along with the cilantro and lime juice. Toss to combine.
  • Transfer the shrimp to a serving dish and garnish with lime wedges.
Notes
Adapted From:
Expert Tips: 
  • Salt the shrimp to draw out any moisture, then pat them dry.
  •  Add the sugar right before the shrimp sears to encourage the browning process.
  • Wait for the skillet to warm before adding the shrimp and butter.
  • Watch the heat to ensure the shrimp sears and doesn't char or burn.
  • Cook the shrimp in small batches, and do not overcrowd the pan. Searing too many shrimp will cause them to release water resulting in boiled shrimp, and they will never develop a beautiful golden brown sear.
  • Shrimp only need to cook for 1-2 minutes and 3 minutes for larger shrimp varieties like extra large or colossal. Once you have placed them in the pan, let them cook undisturbed before turning them. If you go to turn the shrimp and it sticks, wait a little longer, and the shrimp will release on its own.
  • 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.
Nutrition
Serving: 1 Serving | Calories: 272 kcal | Carbohydrates: 5 g | Protein: 34 g | Fat: 13 g | Sodium: 1506 mg | Fiber: 3 g | Sugar: 2 g
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!