How to Make Pan-Seared Shrimp with Peanuts, Black Pepper, and Lime
How to Make Pan-Seared Shrimp with Peanuts, Black Pepper, and Lime is a medium American recipe that serves 4. 250 calories per serving. Recipe by America's Test Kitchen on YouTube.
Prep: 40 min | Cook: 8 min | Total: 1 hr 3 min
Cost: $19.59 total, $4.90 per serving
Ingredients
- 1.5 pounds Extra Large Shrimp (peeled, deveined, tails removed)
- 1 teaspoon Kosher Salt (½ tsp for pre‑salting, ½ tsp for spice mix)
- 1.5 tablespoons Vegetable Oil (neutral oil for coating shrimp and sautéing spice mix)
- 2 teaspoons Coriander Seed (lightly crushed in mortar for citrus flavor)
- 1 teaspoon Black Pepper (freshly ground)
- 1 teaspoon Paprika (adds mild sweetness and color)
- 1 clove Garlic (minced)
- 1.25 teaspoons Granulated Sugar (½ tsp in spice mix, ⅛ tsp for shrimp coating)
- 0.125 teaspoon Crushed Red Pepper Flakes (adds a hint of heat)
- 0.5 cup Cilantro (chopped)
- 1 tablespoon Lime Juice (freshly squeezed)
- 3 tablespoons Roasted Salted Peanuts (coarsely chopped)
Instructions
Peel and Devein Shrimp
Remove legs, peel shells using your thumb, cut off tails, then run a tip of a paring knife along the back of each shrimp to lift and pull out the vein.
Time: PT10M
Pre‑Salt Shrimp
Place the cleaned shrimp in a bowl, sprinkle ½ teaspoon kosher salt, toss to coat, and let rest for 15–30 minutes.
Time: PT20M
Prepare Spice Mixture
In a mortar, combine 2 tsp coriander seed, 1 tsp black pepper, 1 tsp paprika, 1 clove minced garlic, 1 tsp sugar, ½ tsp kosher salt, and ⅛ tsp pepper flakes. Lightly crush until coarse, then transfer to a small bowl.
Time: PT5M
Dry the Shrimp
Spread the salted shrimp on a paper‑towel‑lined plate and pat the tops dry with more paper towels.
Time: PT2M
Oil and Lightly Sweeten Shrimp
Drizzle 1½ Tbsp vegetable oil and sprinkle ⅛ tsp sugar over the shrimp, tossing to coat evenly.
Time: PT2M
Cold‑Pan Start – First Side
Place the coated shrimp in a cold large skillet in a single layer. Turn heat to high and cook for about 3 minutes until the first side shows spotty brown color and the edges begin to turn pink.
Time: PT3M
Temperature: high heat
Finish Shrimp with Residual Heat
Turn off the burner, flip the shrimp, and let the residual heat finish cooking for another 2 minutes.
Time: PT2M
Remove Shrimp from Heat
Transfer the cooked shrimp to a serving platter to stop further cooking.
Time: PT1M
Cook Spice Mixture
Return the skillet to high heat, add 1 tsp vegetable oil, then add the prepared spice mixture. Sauté for about 30 seconds until fragrant and the garlic is cooked.
Time: PT0.5M
Temperature: high heat
Combine Shrimp with Aromatics
Turn off the heat, return the shrimp to the skillet, add ½ cup chopped cilantro and 1 Tbsp fresh lime juice. Toss gently to coat.
Time: PT2M
Finish and Serve
Transfer the coated shrimp back to the serving platter, sprinkle 3 Tbsp roasted salted peanuts over the top, and serve with lime wedges.
Time: PT1M
Nutrition Facts
- Calories
- 250
- Protein
- 20 g
- Carbohydrates
- 6 g
- Fat
- 12 g
- Fiber
- 2 g
Dietary info: Gluten‑Free, Dairy‑Free, Pescatarian
Allergens: Shellfish, Peanuts
Ingredient Substitutions
- Instead of Extra Large Shrimp: large shrimp
- Instead of Kosher Salt: sea salt
- Instead of Vegetable Oil: canola oil, grapeseed oil
- Instead of Coriander Seed: ground coriander
- Instead of Black Pepper: white pepper
- Instead of Paprika: smoked paprika
- Instead of Garlic: garlic powder (¼ tsp)
- Instead of Granulated Sugar: honey (¼ tsp)
- Instead of Crushed Red Pepper Flakes: cayenne pepper (pinch)
- Instead of Cilantro: parsley
- Instead of Lime Juice: lemon juice
- Instead of Roasted Salted Peanuts: cashews, almonds
Equipment Needed
- Cutting Board
- Paring Knife
- Mortar and Pestle
- Mixing Bowl
- Paper Towels
- Large Skillet
- Rubber Spatula
- Measuring Spoons
- Serving Platter
Critical Steps — Do Not Skip
- Peeling and deveining the shrimp completely
- Pre‑salting and allowing time for the salt to penetrate
- Patting the shrimp dry before searing
- Starting the shrimp in a cold skillet to ensure even contact
- Turning off the heat before the final toss to avoid overcooking
Chef Tips from the Video
- Starting the shrimp in a cold pan gives them a uniform sear without overcooking the first pieces.
- Coarsely ground coriander adds a bright citrus note that pairs well with lime.
- A pinch of sugar on the shrimp helps achieve a subtle caramelized crust.
Troubleshooting
Shrimp turn out watery and do not brown.
Make sure the shrimp are thoroughly patted dry after salting; excess moisture prevents searing.
Shrimp become rubbery.
Do not exceed the total cooking time; the cold‑pan method plus residual heat should only take about 5‑6 minutes.
Spice mixture tastes raw.
Sauté the mixture for the full 30 seconds over high heat; do not skip this step.
Peanuts become soggy.
Add the peanuts after the shrimp are tossed with cilantro and lime, just before serving.
Storage
Refrigerator: Store leftovers in an airtight container for up to 2 days.
Freezer: Not recommended; texture will degrade.
Room temperature: Do not leave out more than 2 hours.
Make-Ahead Tips
- Peel, devein, and pre‑salt the shrimp up to 4 hours ahead; keep refrigerated and covered.
- Prepare the spice mixture and store in a small jar for up to 2 days.
- Toast and chop peanuts in advance; keep in an airtight container.
Frequently Asked Questions
What is the cultural significance and history of Pan‑Seared Shrimp with Peanuts, Black Pepper, and Lime in American cuisine?
While shrimp is a staple of coastal American cooking, this recipe reflects modern American fusion by combining classic seafood technique with bright Latin‑inspired flavors like cilantro, lime, and peanuts, showcasing the country’s love for bold, quick‑cook dishes.
What are the traditional regional variations of shrimp dishes in the United States that relate to this recipe?
In the Gulf Coast, shrimp is often served with Cajun spices; in the Pacific Northwest, it appears in garlic‑butter sauces; and in California, lime‑cilantro marinades similar to this dish are popular, highlighting regional preferences for heat and acidity.
How is Pan‑Seared Shrimp with Peanuts, Black Pepper, and Lime traditionally served in American gatherings?
It is commonly presented as a finger food on a platter with lime wedges, making it ideal for casual parties, barbecues, or as a starter at dinner tables where guests can eat it straight from the plate.
What occasions or celebrations is this shrimp dish associated with in American culture?
The bright, fresh flavors make it a popular choice for summer cookouts, holiday appetizers, and weekend family meals where quick, impressive seafood is desired.
What authentic ingredients are essential for this American‑style shrimp recipe versus acceptable substitutes?
Key ingredients include raw, untreated extra‑large shrimp, fresh cilantro, lime juice, and roasted salted peanuts. Substitutes can be parsley for cilantro, lemon juice for lime, and toasted almonds or cashews for peanuts without drastically changing the flavor profile.
What other American dishes pair well with Pan‑Seared Shrimp with Peanuts, Black Pepper, and Lime?
It pairs nicely with a crisp mixed green salad, corn on the cob, or a light quinoa pilaf, and can be served alongside other seafood appetizers like crab cakes or oysters for a surf‑and‑turf style spread.
What makes this shrimp dish special or unique in American cuisine?
The cold‑pan start is an unconventional technique that yields an even sear without overcooking, while the combination of coriander, peanuts, and lime provides a texture‑rich, bright flavor not typical of classic American shrimp recipes.
What are the most common mistakes to avoid when making Pan‑Seared Shrimp with Peanuts, Black Pepper, and Lime?
Common errors include not drying the shrimp after salting, overcrowding the pan, cooking the shrimp too long, and adding the peanuts too early, which can make them soggy.
Why does this recipe use a cold skillet to start the shrimp instead of a hot pan?
Starting cold allows the shrimp to make full contact with the pan surface as it heats, preventing the first pieces from overcooking while the later ones catch up, resulting in uniform browning and texture.
Can I make the spice mixture for Pan‑Seared Shrimp with Peanuts, Black Pepper, and Lime ahead of time and how should I store it?
Yes, the spice blend can be prepared up to two days in advance. Store it in an airtight jar in the refrigerator; bring it to room temperature before using so it mixes easily with the shrimp.
What does the YouTube channel America's Test Kitchen specialize in?
America's Test Kitchen specializes in rigorously tested, science‑based cooking recipes and equipment reviews, delivering reliable, step‑by‑step instructions that help home cooks achieve consistent results.
How does the YouTube channel America's Test Kitchen's approach to American seafood recipes differ from other cooking channels?
America's Test Kitchen emphasizes precise technique, such as the cold‑pan start in this shrimp recipe, and backs each method with testing data, whereas many other channels rely more on intuition or visual cues alone.
Last updated: September 6, 2026
