Pan-Seared Shrimp with Curry Aioli

  0.0 – 0 reviews  • Gluten Free
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

  1. 2 tablespoons fresh lime juice
  2. 2 large egg yolks
  3. 1/2 cup plus 3 tablespoons canola oil
  4. 1 tablespoon plus 1 teaspoon Thai red curry paste
  5. Kosher salt and freshly ground black pepper
  6. 1 pound (21 to 25) tail-on shrimp, peeled and deveined
  7. 2 scallions, thinly sliced

Instructions

  1. 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.
  2. 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.
  3. 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

 

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