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.
- 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)
- 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!