Pan-Seared Shrimp with Curry Aioli
- Level: Easy
- Yield: 6-8
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 235
- Total Fat
- 20
- Saturated Fat
- 2
- Carbohydrates
- 1
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 12
- Cholesterol
- 138
- Sodium
- 209
- Total: 35 min
- Active: 35 min
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
Directions
- 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.
Cook’s Note
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served use shell eggs that have been treated to destroy Salmonella, by pasteurization or another approved method.