- 1½ lbs Shrimp, large, (31/35 count)
- ½ tsp Salt
- 1½ cups Water
- 1 cup White rice, long grain
- ½ tsp Salt
- 1 tsp Coriander , ground
- 1 tsp Black pepper, freshly ground
- 1 tsp Paprika , sweet
- 1 clove Garlic, minced
- 1 tsp Sugar, white
- ½ tsp Red pepper flakes
SAUCE AND GARNISH
- 1 tbsp Neutral oil
- ½ tsp Sugar, white
- 1 tsp Neutral oil
- ½ cup Cilantro , chopped
- 1 tbsp Lime juice
- 3 tbsp Peanuts , dry roasted, chopped course
- For garnish Lime , wedges
- In a large bowl, toss shrimp with salt and set aside for 20 to 30 minutes.
- In a saucepan, bring water to a boil. Stir in rice and salt and return to a boil over medium-high heat.
- Reduce heat to a simmer, cover, and cook until rice is tender and has absorbed all the liquid, about 16 to 18 minutes.
- Remove from heat and let steam, covered, for 10 minutes.
- In a small bowl, combine coriander, black pepper, paprika, garlic, sugar, red pepper flakes and salt. Set aside.
- Pat shrimp dry with paper towel. Add neutral oil and sugar to bowl with shrimp and toss to coat.
- Add shrimp to a large, cold skillet in single layer and cook over high heat until undersides of shrimp are lightly brown and edges turn pink, about 3 minutes.
- Remove skillet from heat. Use tongs to flip each shrimp; let stand until second side is opaque, about 2 minutes. Transfer shrimp to plate and set aside.
- Add neutral oil to the same skillet. Add spice mixture from step 5 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. Sprinkle with peanuts.
- Using a fork, fluff the rice. Serve with shrimp, garnished with lime wedges.
- If your shrimp are treated with additives, skip the salting in step 1
- If you prefer to grind your own spices, you can use fresh coriander
- You can substitute sweet paprika for smoked paprika