Pan-Seared Shrimp with Peanuts, Black Pepper, and Lime

Name: Pan-Seared Shrimp with Peanuts, Black Pepper, and Lime
Ingredients: 1 1/2 pounds, extra-large shrimp, 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 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 peanuts, chopped coarse

Main Courses
Fish & Seafood
Weeknight

By Andrew Janjigian ･ Appears in Cook's Illustrated November/December 2020, America's Test Kitchen TV

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.

SERVES 4

TIME 45 minutes

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