Pan-seared Shrimp

1 ½ pounds extra-large shrimp, peeled and deveined (about 16-25)
1 teaspoon kosher salt, divided
1 garlic clove, minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
Two dashes cayenne pepper
2 tablespoons extra-virgin olive oil, divided
⅛ teaspoon sugar
¼ cup chopped fresh cilantro leaves and stems
¼ cup chopped fresh parsley leaves and stems
Juice and zest ½ lemon
¼ cup shelled pistachios, chopped
  Yield: Serves 4-6.

Toss shrimp with ½ teaspoon salt in bowl
Set aside for 15-30 minutes.
Combine garlic, cumin, paprika, cayenne and remaining ½ teaspoon salt in small bowl.
Pat shrimp dry with paper towels.
Add 1 tablespoon oil and sugar to bowl with shrimp and toss to coat.
Add shrimp to a cold 12-inch nonstick skillet in single layer
Cook over high heat until undersides of shrimp are spotty brown and edges are pink, 3-4 minutes.
Remove skillet from heat.
Use tongs to flip each shrimp, working speedily.
Let sit until second side is opaque, about 2 minutes.
Transfer shrimp to plate.
Add remaining 1 tablespoon oil to now-empty skillet.
Add spice mixture and cook over medium heat until fragrant, about 30 seconds.
Off heat, return shrimp and any accumulated juices to skillet.
Add cilantro, parsley and lemon juice and zest, and toss to combine.
Transfer to serving platter, sprinkle with pistachios and serve with toothpicks (as an appetizer) or steamed rice (as an entree).

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