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

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Appears in Cook's Illustrated November/December 2020, America's Test Kitchen TV

Shrimp cook so quickly that it's difficult to brown them before they become dry and rubbery. That's why we start them in a cold skillet and sprinkle them with sugar.

SERVES 4

TIME 45 minutes

has video

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 ...

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