Sauteed Shrimp With Peanuts

I wanted a lickety split recipe as I had thawed shrimp a day ahead of time, and then unexpectedly was going out of town and it was a relative imperative that I make them that day, but I had also just gotten my most recent COVID booster, and as is typical for me, was achy and tired as a result. So a no fuss no muss recipe was ideal, and I had already salted them ahead of time so could skip that step. These were good, but probably not going on repeat--unless I find myself in the same situation again! 1 ½ pounds extra-large shrimp, peeled, deveined, and tails removed 1 teaspoon kosher salt, divided 2 teaspoons coriander seeds 1 teaspoon black peppercorns 1 teaspoon paprika 1 garlic clove, minced 1 ⅛ teaspoons sugar, divided ⅛ teaspoon red pepper flakes 4 teaspoons vegetable oil, divided ½ cup fresh cilantro leaves and tender stems, chopped 1 tablespoon lime juice, plus lime wedges for serving 3 tablespoons dry-roasted peanuts, chopped coarse BEFORE YOU BEGIN We prefer untreated shrimp; if yours are treated with additives such as sodium tripolyphosphate, skip the salting in step 1. You can substitute jumbo shrimp (16 to 20 per pound) for the extra-large shrimp; if substituting, increase the cooking time by 1 to 2 minutes. To use the plain seared shrimp as a neutral protein in rice bowls or salads, skip steps 2 and 4. 1 INSTRUCTIONS Toss shrimp and ½ teaspoon salt together in bowl; set aside for 15 to 30 minutes. 2 Meanwhile, grind coriander seeds and peppercorns using spice grinder or mortar and pestle until coarsely ground. Transfer to small bowl. Add paprika, garlic, 1 teaspoon sugar, pepper flakes, and remaining ½ teaspoon salt and stir until combined. 3 Pat shrimp dry with paper towels. Add 1 tablespoon oil and remaining ⅛ teaspoon sugar to bowl with shrimp and toss to coat. Add shrimp to cold 12-inch nonstick or well-seasoned carbon-steel skillet in single layer and cook over high heat until undersides of shrimp are spotty brown and edges turn pink, 3 to 4 minutes. Remove skillet from heat. Working quickly, use tongs to flip each shrimp; let stand until second side is opaque, about 2 minutes. Transfer shrimp to platter. 4 Add remaining 1 teaspoon oil to now-empty skillet. Add spice mixture 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. Transfer to platter; sprinkle with peanuts; and serve, passing lime wedges separately.