Pan Seared Shrimp with Black Pepper and Lime

Lime, coriander, and peppercorns come together in this quick delicious shrimp meal. The spices and herbs take a few minutes to prepare, but once your mise is set, the dish comes together very rapidly. I found this on America's Test Kitchen.

Ingredients

• 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 teaspoons sugar
• 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
• 1 tablespoon peanuts, chopped (optional)

Instructions

1. Toss shrimp and ½ teaspoon salt together in bowl; set aside for 15 to 30 minutes.
2. Meanwhile, grind coriander seeds and peppercorns using spice grinder or mortar and pestle until coarsely ground. Transfer to small bowl. Add paprika, garlic, 1 teaspoon sugar, pepper flakes, and remaining ½ teaspoon salt and stir to combine.
3. Pat shrimp dry with paper towels. Add 1 tablespoon oil to shrimp and toss to coat. Add shrimp to cold 12-inch nonstick skillet in single layer and cook over high heat until undersides of shrimp are spotty brown and edges turn pink, 3 to 4 minutes. Remove skillet from heat. Working quickly, use tongs to flip each shrimp; let stand until second side is opaque, about 2 minutes. Transfer shrimp to platter.
4. Add remaining 1 teaspoon oil to now-empty skillet. Add spice mixture and cook over medium heat until fragrant, about 30 seconds. Off heat, return shrimp to skillet. Add cilantro and lime juice and toss to combine. 
5. Transfer to platter, sprinkle with peanuts, and serve with extra lime wedges.

Serves 2-4.