Shrimp, quickly seared in a hot pan, are served with a Thai curry aioli.
| Level: | Easy |
| Total: | 35 min |
| Active: | 35 min |
| Yield: | 6-8 |
Ingredients
- 2 tablespoons fresh lime juice
- 2 large egg yolks
- 1/2 cup plus 3 tablespoons canola oil
- 1 tablespoon plus 1 teaspoon Thai red curry paste
- Kosher salt and freshly ground black pepper
- 1 pound (21 to 25) tail-on shrimp, peeled and deveined
- 2 scallions, thinly sliced
Instructions
- Whisk the lime juice and egg yolks in a large bowl. Slowly whisk in 1/2 cup of the oil, a few drops at a time, whisking constantly until all the oil is incorporated and the mixture is emulsified. Whisk in the curry paste. Sprinkle with salt and pepper.
- Heat the remaining 3 tablespoons oil in a large saute pan over medium-high heat. Sprinkle the shrimp liberally with salt and pepper. In two batches, add the shrimp to the pan in a single layer and cook until lightly browned and the edges turn pink, 1 to 2 minutes. Flip and cook until the shrimp are cooked through, 1 to 2 minutes more.
- Transfer the shrimp to a serving platter and garnish with the scallions. Serve with the curry aioli.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 235 |
| Total Fat | 20 g |
| Saturated Fat | 2 g |
| Carbohydrates | 1 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 12 g |
| Cholesterol | 138 mg |
| Sodium | 209 mg |