Peel and Eat Thai Red Curry Shrimp

Be sure to have plenty of napkins on hand when you serve this Thai-inspired peel and eat shrimp dish at your next dinner. Simple Thai ingredients like red curry paste and fish sauce, found in most grocery stores, come together to create something greater than the sum of its parts.

• 1 pound spot shrimp, side-striped shrimp, or medium Gulf shrimp in their shells 
• 3 teaspoons Thai red curry paste, or to taste
• 3 tablespoons neutral oil, such as avocado or grapeseed
• 1 teaspoon ground coriander
• 1 teaspoon kosher salt
• ½ cup mayonnaise
• 2 tablespoons chopped fresh cilantro
• 1 to 2 teaspoons seeded and minced jalapeño
• 1 small garlic clove, minced
• 2 teaspoons Asian fish sauce
• 1 tablespoon lime juice, plus wedges for serving

Using kitchen scissors, cut along the tops of the shrimp through the shells and remove the veins if visible. In a medium bowl, combine the curry paste with 2 tablespoons of the oil, coriander, and salt. Add the shrimp and toss to evenly coat. Let sit at room temperature for 15 minutes.

Meanwhile, in a small bowl, whisk together the mayonnaise, cilantro, jalapeño, garlic, fish sauce, and lime juice.

Heat a large skillet over high heat until very hot to the touch. Add the remaining 1 tablespoon oil along with the shrimp and cook, turning once or twice, until pink, curled, and cooked through, 2 to 3 minutes. Transfer the shrimp to a platter and serve with the dipping sauce, lime wedges, and plenty of napkins.

An off-dry riesling with tropical fruit flavors and subtle sweetness is a perfect choice to cut the spice in this Thai-inspired dish. For beer drinkers, a citrusy and crisp IPA is just the ticket.

Stir 1 teaspoon Sriracha into the dipping sauce for an extra kick.