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

Name: Peel-and-Eat Red Curry Shrimp with Thai Tartar Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 jalapeno, minced; 1 garlic clove, minced; 2 tablespoons fresh lime juice; 1 tablespoon Asian fish sauce

Servings: persons

1
Using kitchen scissors, cut along the tops of the shrimp through the shells and remove the intestinal veins.
2
In a medium bowl, combine the curry paste with 1/4 cup of the oil and the coriander and salt.
3
Add the shrimp and toss to coat.
4
Let stand for 15 minutes.
5
In a small bowl, whisk the mayonnaise with the cilantro, jalapeno, garlic, lime juice and fish sauce.
6
Heat a large skillet until very hot.
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
Transfer the shrimp to a platter and serve with the tartar sauce.

650

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Peel-and-Eat Red Curry Shrimp with Thai Tartar Sauce falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

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

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions