Cumin-Lime Shrimp With Ginger

1-1/2  pounds shrimp, peeled and deveined (16 to 20 count)
1  teaspoon cumin (coriander or curry powder)
 Kosher salt
3  tablespoons olive oil
1-1/2  teaspoons grated ginger
1  teaspoon grated garlic
 Pinch of red-pepper flakes (optional)
1/4  cup lime juice (lemon)
1  teaspoon lime zest
3  tablespoons roughly chopped cilantro
 Flaky salt (optional)

In a large bowl, toss together the shrimp and the cumin until well coated. Season with kosher salt and toss again.
Heat the olive oil in a 12-inch skillet over medium heat. Add half the shrimp to the pan in one layer and cook undisturbed until they just start turning pink, about 1 minute. Flip and cook for about 1 minute more, then remove from the pan and set aside. They may not be fully cooked at this time, and that’s O.K. Repeat with remaining shrimp and leave in the pan.

Add the reserved shrimp back to the pan with any juices that have accumulated. Stir in the ginger, garlic and red-pepper flakes, if using, and cook for about 30 seconds, stirring to make sure the garlic doesn’t burn. Add the lime juice to pan and scrape up any brown bits that have formed at the bottom of the pan. Cook until the mixture is reduced by about half, about 1 minute more. Stir in the lime zest and scatter with the cilantro. Season with flaky salt, if desired.