Pan-Seared Shrimp with Pistachio, Cumin, and Parsley
By Andrew JanjigianPublished on September 29, 2020
Time
45 minutes
Yield
Serves 4
Ingredients
Before You Begin
We prefer untreated shrimp; if yours are treated with additives such as sodium tripolyphosphate, skip the salting in step 1. You can substitute jumbo shrimp (16 to 20 per pound) for the extra-large shrimp, if desired; if substituting, increase the cooking time by 1 to 2 minutes. If pistachios are unavailable, whole almonds can be substituted. To use the plain seared shrimp as a neutral protein in rice or noodle bowls or salads, skip steps 2 and 4.
Instructions
- Toss shrimp and ½ teaspoon salt together in bowl; set aside for 15 to 30 minutes.
- Meanwhile, 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 cold 12-inch nonstick or well-seasoned carbon-steel 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.
- 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 to skillet. Add cilantro, parsley, and lemon juice and toss to combine. Transfer to platter, sprinkle with pistachios, and serve.
Time
45 minutesYield
Serves 4Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
Shrimp are so small that it's hard to brown them before they overcook. We started by briefly salting them so that they retained moisture even as they were seared over high heat. Sprinkling sugar on the shrimp (patted dry after salting) and waiting to add the sugar until just before searing them boosted browning and underscored the shrimp's sweetness. To cook them, we arranged the shrimp in a single layer in a cold skillet (nonstick or carbon-steel to ensure that the flavorful browning would stick to the shrimp, not the pan) so that they made even contact with the surface. They heated up gradually with the skillet, so they didn't buckle and thus browned uniformly; slower searing also created a wider window for ensuring that they didn't overcook. Once the shrimp were spotty brown and pink at the edges on the first side, we removed them from the heat and quickly turned each one, letting residual heat gently cook them the rest of the way. A flavorful spice mixture for seasoning the shrimp came together in the same pan used to cook them.
Before You Begin
We prefer untreated shrimp; if yours are treated with additives such as sodium tripolyphosphate, skip the salting in step 1. You can substitute jumbo shrimp (16 to 20 per pound) for the extra-large shrimp, if desired; if substituting, increase the cooking time by 1 to 2 minutes. If pistachios are unavailable, whole almonds can be substituted. To use the plain seared shrimp as a neutral protein in rice or noodle bowls or salads, skip steps 2 and 4.
Instructions
- Toss shrimp and ½ teaspoon salt together in bowl; set aside for 15 to 30 minutes.
- Meanwhile, 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 cold 12-inch nonstick or well-seasoned carbon-steel 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.
- 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 to skillet. Add cilantro, parsley, and lemon juice and toss to combine. Transfer to platter, sprinkle with pistachios, and serve.
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