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

1. 1

   Using kitchen scissors, cut along the tops of the shrimp through the shells and remove the intestinal veins.

2. 2

   In a medium bowl, combine the curry paste with 1/4 cup of the oil and the coriander and salt.

3. 3

   Add the shrimp and toss to coat.

4. 4

   Let stand for 15 minutes.

5. 5

   In a small bowl, whisk the mayonnaise with the cilantro, jalapeno, garlic, lime juice and fish sauce.

6. 6

   Heat a large skillet until very hot.

7. 7

   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.

8. 8

   Transfer the shrimp to a platter and serve with the tartar sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.