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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 

Grace Parisi
December 2012

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Recipe Summary

total:
30 mins
Yield:
8 to 10 first-course servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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