Persian Style Sauteed Shrimp


Sautéed shrimp gets taken to the next level with this perfect mix of herbs and spices.  The inspiration for this recipe came from the Maygu Polow recipe in a Persian cookbook I have (link below).  I just  wasn’t up for the elaborate rice dish that went with the original recipe.  Instead I cooked up the shrimp and served with simple dill rice.  You could easily make this a quick weeknight meal with a little quinoa or rice or go all out Persian feast with Sabzi Khordan, Shirazi Salad, Mast or Musir and Barbari Bread.


You’ll need:

  • 2 tablespoons butter, oil or ghee
  • 1 pound raw shrimp,  peeled and deveined
  • 1 teaspoon lime zest
  • 0.5 teaspoon turmeric
  • 0.5 teaspoon ground coriander
  • 0.5 teaspoon ground cardamom
  • 0.5 teaspoon sea salt
  • 1 tablespoon fresh chopped cilantro (optional: extra cilantro for garnish)


To Make:

  1. Heat two tablespoons oil in a wide skillet until very hot.  Toss shrimp with the mixture of lime zest, turmeric, coriander, cardamom, salt and cilantro.  Sear shrimp for 1 minute on each side until the shrimp change color.  Don’t overcook!

Inspired by Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies


One thought on “Persian Style Sauteed Shrimp

  1. Pingback: Chelow with Tahdig- Persian Rice with Crispy Crust | Roxana's Kitchen

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