Home Restaurant's Pan-Smoked Shrimp

Makes: 8 appetizer servings. Prep: 5 minutes. Cook: about 4 minutes per batch.

Home Restaurant's Pan-Smoked Shrimp
Servings: 8 Prep 5 mins Cook 4 mins per batch


  • 2 tablespoons cumin seeds
  • 2 tablespoons coriander seeds
  • 2 tablespoons yellow mustard seeds
  • 1 1/2 teaspoons cayenne pepper
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • 1 1/2 pounds medium-sized shrimp, peeled and deveined, with tails left on
  • 3 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 1/4 cup chopped fresh parsley

Make It

1. Crush the cumin, coriander and mustard seeds in a spice grinder or in a mortar with a pestle. Toss the shrimp with crushed spices, cayenne, salt and pepper in a large bowl. (Can be prepared ahead and chilled until ready to cook.)

2. Heat the olive oil in a large skillet over medium-high heat. Add just enough shrimp for a single layer; cook until shrimp is pink and spices are toasted and smoky, 1 to 2 minutes on each side.

3. Place the cooked shrimp in a large bowl. Cook remaining shrimp. Squeeze lemon juice over shrimp, toss with parsley and transfer to a large serving platter.