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

A bold, zesty shrimp dish featuring a satisfying crunch from peanuts, a peppery kick, and a bright citrus finish. This gluten-free recipe delivers restaurant-worthy flavor in under an hour.

Why You’ll Love This Recipe

• Perfectly seared, moist shrimp thanks to a cold-pan start and a pinch of sugar
• Flavorful spice blend featuring coriander, peppercorns, garlic, paprika, and chili flakes
• Bright finish with fresh cilantro, lime juice, and crunchy roasted peanuts

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1½ lb extra-large shrimp (21–25 per lb), peeled, deveined, tails removed
• 1 tsp kosher salt, divided
• 2 tsp coriander seeds
• 1 tsp black peppercorns
• 1 tsp paprika
• 1 garlic clove, minced
• 1⅛ tsp sugar, divided
• ⅛ tsp red pepper flakes
• 4 tsp vegetable oil, divided
• ½ cup cilantro leaves and tender stems, chopped
• 1 Tbsp fresh lime juice, plus lime wedges for serving
• 3 Tbsp dry-roasted peanuts, coarsely chopped

directions

this recipe

1. Toss shrimp with ½ tsp salt and let rest 15–30 minutes.
2. Grind coriander and peppercorns coarsely. Mix with paprika, garlic, 1 tsp sugar, chili flakes, and remaining salt.
3. Pat shrimp dry. Toss with 1 Tbsp oil and ⅛ tsp sugar. Place in a cold skillet. Cook over high heat undisturbed for 3–4 minutes until browned. Remove from heat, flip, and let stand for ~2 minutes. Transfer to a platter.
4. In the same pan, heat 1 tsp oil. Toast the spice blend for 30 seconds over medium heat. Remove from heat.
5. Return shrimp to pan, add cilantro and lime juice, toss well. Transfer to serving platter, top with peanuts. Serve with lime wedges.

Servings and timing

• Serves: 4
• Prep time: 15–30 minutes
• Cook time: 10 minutes
• Total time: 45 minutes

Variations

• Substitute shrimp with scallops, fish, tofu, or tempeh
• Try cashews or almonds in place of peanuts
• Use parsley or mint instead of cilantro
• Add fish sauce or coconut milk for different flavor twists
• Swap lime juice for lemon, yuzu, or grapefruit

storage/reheating

• Store in an airtight container for 2–4 days
• Reheat gently on the stovetop
• Enjoy leftovers cold in salads, wraps, or rice bowls

FAQs

How do I keep the shrimp from overcooking?

Sear quickly on high heat and finish off-heat just until opaque.

Can I use frozen shrimp?

Yes, just thaw completely and pat dry before cooking.

Is this dish spicy?

It has mild heat. Adjust chili flakes to your preference.

What’s the purpose of sugar in this recipe?

Sugar helps with browning and enhances the flavor.

Can I make this dish ahead of time?

Prep ingredients ahead, but cook just before serving for best texture.

What kind of pan works best?

Use a nonstick or carbon-steel skillet to prevent sticking and ensure even browning.

What sides pair well with this dish?

Serve with rice, sautéed veggies, or a fresh salad.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free.

What if I don’t have coriander seeds?

Use pre-ground coriander, but freshly ground spices offer better flavor.

Can I skip the peanuts?

Yes, but you’ll lose the crunch. Try seeds or crispy shallots as alternatives.

Conclusion

Pan-Seared Shrimp with Peanuts, Black Pepper, and Lime is a fast, flavorful recipe that brings brightness, crunch, and spice to your table. It’s perfect for busy weeknights or casual entertaining — easy to make, endlessly adaptable, and always satisfying.

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