Curried Shrimp with Cucumber Vinaigrette

Total Time:
16 min
Prep:
10 min
Cook:
6 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 1 English cucumber, halved lengthwise, seeded, and chopped
  • 1/4 cup seasoned rice vinegar
  • 1 tablespoon Asian sesame oil
  • 1 pound large shrimp (20 to 24), shelled and deveined
  • 1/2 tablespoon curry powder
  • 1 to 2 tablespoons vegetable oil
  • Accompaniment: small cucumber sticks
Directions

Puree cucumber with vinegar in a blender until very smooth. Add sesame oil and blend until emulsified. Season with salt and pepper.

Pat shrimp dry and sprinkle with curry powder, salt and pepper, to taste.

Heat 1 tablespoon vegetable oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then saute shrimp in 2 batches, turning them, until golden brown and just cooked through, 2 to 3 minutes. (If necessary, add more vegetable oil to skillet for second batch.) Transfer shrimp to a plate to cool.

Serve shrimp at room temperature with vinaigrette for dipping.


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