Use a quality curry powder for the best results. Purchase the shrimp already peeled and deveined as a time-saver.
Serves: 4Hands-on: 10 minutesTotal: 10 minutesDifficulty: Easy
- 1½ lbs. medium shrimp, peeled and deveined
- 1½ Tbsp. curry powder
- ⅛ tsp. chili powder
- 3 Tbsp. vegetable oil
- ¼ cup sliced scallions
- ½ cup chili sauce
- ¼ tsp. seasoned salt
- Freshly cracked black pepper, to taste
- Pat the shrimp dry with paper towels and transfer to a medium-sized mixing bowl. Add the curry and chili powder, and toss to coat evenly.
- Heat the oil in a large nonstick skillet over medium heat. Shake off excess curry and chili powder and add the shrimp and cook, stirring often, until the shrimp starts to turn pink, about 2 minutes. Add the scallions and stir to mix. Stir in the chili sauce. Cook until heated through, about 3 minutes. Season to taste with salt and pepper. Serve hot.