These shrimp have superb heat from store-bought curry paste and are delightful dipped in the tangy Thai-flavored tartar sauce.
Slideshow:Fast and Easy Thai Dishes
1 1/2 pounds unpeeled medium shrimp
1 tablespoon Thai red curry paste
1/4 cup plus 1 tablespoon canola oil
1 tablespoon ground coriander
1/2 tablespoon kosher salt
3/4 cup mayonnaise
1/4 cup chopped cilantro
1 jalapeño, minced
1 garlic clove, minced
2 tablespoons fresh lime juice
1 tablespoon Asian fish sauce
How to Make It
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.
In a small bowl, whisk the mayonnaise with the cilantro, jalapeño, garlic, lime juice and fish sauce.
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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