This Thai Red Curry Shrimp recipe was just the thing I needed to film this week. With Independence day just around the corner, I thought a spin on the traditional “Shrimp on the Barbee” was in order. Though I pan fry in this video recipe, there’s no reason why you couldn’t take these straight to the grill after the Prawns are marinated.
I lucked out at the super market when I found these whole jumbo shrimp with heads. That’s not normally how I buy them. But they give that Awe and Wow effect when they’re served this way. And just so you know, you don’t have to have whole jumbo’s . Just use what you’ve got and what’s available.
Also, if curry and/or spicy shrimp recipes are you’re thing, you might want to check out the Curry Chicken Salad and the Firecracker Shrimp recipes I’ve listed below!
CLICK HERE for Curry Chicken Salad
CLICK HERE for Firecracker Shrimp
Thai Red Curry Shrimp Ingredients:
1 lbs Jumbo Shrimp, Whole (8 to 10)
MARINADE
2 Garlic Cloves, chopped
2 tbsp Thai Red Curry Paste
1/4 cup Fish Sauce
1 Lime, juiced
1 tsp Kosher Salt
Splash of Sherry or White Wine when cooking the shrimp (about 2 tbsp)
Topping
3 tbsp Butter, melted
2 tbsp Thai Red Curry Paste
1 tsp Fresh Thai Basil, chopped
1/2 tsp Red Chili Flakes
For the Topping, combine the melted butter with the curry paste, add a pinch of Kosher salt, the Chili flakes and chopped Basil.
