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
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.