Pan-Seared Shrimp with Peanuts, Black Pepper, and Lime (Ep 2207)

wskg.org

Gerald Shafer

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

Directions at wskg.org

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