Shrimp with Scallions and Crispy Potatoes
Recipe GLPRa926b630af098a
A vibrant stir-fry featuring succulent shrimp paired with tender scallions and crispy potatoes, seasoned with aromatic curry powder. This quick-cooking dish combines tender seafood with vegetables in a light, flavorful preparation that's ready in minutes.
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Ingredients
1 lb Frozen large shrimp, thawed and patted dry
3 tbsp Olive oil
2 tsp Curry powder
4 medium Fresh scallions, cut into 2-inch pieces
1½ lb Potatoes, cut into small cubes and fried until golden
Sea salt
Black pepper
Directions
Heat a large wok or skillet over medium-high heat. Add 1½ tablespoons of olive oil and allow it to shimmer. Add the thawed shrimp in a single layer and season generously with salt and black pepper. Cook for 1½ to 2 minutes until the bottom turns pink, then flip and cook for another 1 to 1½ minutes until the shrimp are fully pink and cooked through (they should reach an internal temperature of 145°F or be opaque throughout). Transfer the cooked shrimp to a clean plate.
In the same wok, add the remaining 1½ tablespoons of olive oil over medium heat. Stir in the curry powder and toast for about 30 seconds until fragrant. Add the potato cubes (prepare these ahead by frying until golden and crispy) and the scallion pieces. Toss everything together to coat well with the oil and curry powder, cooking for 2 to 3 minutes until the scallions are just beginning to soften.
Return the cooked shrimp to the wok with the potatoes and scallions. Toss gently to combine all ingredients and cook together for 1 to 2 minutes, stirring frequently, until everything is heated through and the flavors meld together. Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately while the potatoes are still crispy and the shrimp is warm.
