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Peel-and-Eat Red Curry Shrimp with Thai Tartar Sauce

  • SERVINGS: 8 to 10 first-course servings

These shrimp have superb heat from store-bought curry paste and are delightful dipped in the tangy Thai-flavored tartar sauce.

  1. 1 1/2 pounds unpeeled medium shrimp
  2. 1 tablespoon Thai red curry paste
  3. 1/4 cup plus 1 tablespoon canola oil
  4. 1 tablespoon ground coriander
  5. 1/2 tablespoon kosher salt
  6. 3/4 cup mayonnaise
  7. 1/4 cup chopped cilantro
  8. 1 jalapeño, minced
  9. 1 garlic clove, minced
  10. 2 tablespoons fresh lime juice
  11. 1 tablespoon Asian fish sauce
  1. Using kitchen scissors, cut along the tops of the shrimp through the shells and remove the intestinal veins. In a medium bowl, combine the curry paste with 1/4 cup of the oil and the coriander and salt. Add the shrimp and toss to coat. Let stand for 15 minutes.
  2. In a small bowl, whisk the mayonnaise with the cilantro, jalapeño, garlic, lime juice and fish sauce.
  3. Heat a large skillet until very hot. Add the remaining 1 tablespoon of oil along with the shrimp and cook over high heat, tossing occasionally, until the shrimp are just cooked through, 3 to 4 minutes. Transfer the shrimp to a platter and serve with the tartar sauce.


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