Pan Seared Rosemary Coriander Shrimp Cocktails

I thought I’d take a new twist on shrimp cocktails today.  I decided to pan sear the shrimp instead of boiling.  I figured this would enhance the flavors well by not watering down any of the spices or shrimp itself.  I liked the results; the shrimp texture was firm and the spices easily clung to the surface but I think I will change up my spice mixture a bit for the next batch ~ still pretty tasty though.

Shrimp Rub

  • 1 tsp rosemary
  • 1/2 tsp salt
  • 1/4 tsp garlic powder
  • 1/4 tsp black pepper
  • 1 tsp whole coriander
  • 1/4 tsp brown crushed mustard seed
  • 1 large bay leaf

Combine all ingredients in mortar.  Crush together well with pestle and set aside.

Cocktail Sauce

  • 1/2 tsp shrimp rub
  • 1/3 cup ketchup
  • 1 tsp horseradish
  • 1 tsp lemon juice

Combine 1/2 tsp of spice blend with ketchup, horseradish,  lemon juice. Refrigerate until ready to serve; this will be your cocktail sauce.

Shrimp

  • Shrimp Rub
  • 12 o.z. large peeled shrimp
  • 1/2 lemon

Combine remaining spice mixture with 12 o.z. large shrimp.  I used 26 – 30 count peeled shrimp with tails on.

Heat large non-stick skillet over medium high heat.  Add shrimp and begin cooking for about 2 minutes until shrimp begins to pink up.

Squeeze 1/2 lemon onto shrimp and stir or flip shrimp over.  Continue cooking about 2 minutes longer until shrimp is cooked through. Chill for at least an hour before serving.

Enjoy ~ Kimberly

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