My F&W
quick save (...)

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

  • TOTAL TIME: 30 MIN
  • 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.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(1)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.