Shrimp is a favorite in many cuisines and particularly in my kitchen. Its immense popularity and fabulous taste are matched by its ease of preparation. This dish involves two simple steps: marinating and quick frying. The best pan to use is a wok, which heats up quickly and gives strong, even heat distribution. This is my adaptation of a recipe from the accomplished Maya Kaimal and her book Curried Favors.

Ingredients

• 2 teaspoons ground ­coriander
• 1 teaspoon ground ­cumin
• 1/2 teaspoon cayenne ­pepper
• 1/2 teaspoon ground ­turmeric
• 2 teaspoons minced ­garlic
• 2 teaspoons minced peeled fresh ­ginger
• 2 pounds large shrimp (U15 to U20; see Note below), shelled and deveined
• 4 tablespoons peanut oil (or, for an interesting flavor twist, toasted sesame oil)
• 1 teaspoon ­salt
• 1/2 teaspoon pepper
• Juice of 1 large lemon (about 2 tablespoons)
• 2 whole scallions, white and green parts, thinly sliced on the bias

Instructions

1. In a medium bowl, combine the coriander, cumin, cayenne, turmeric, garlic, and ginger. Place the shrimp in a glass dish, rub well with the spices, cover the dish with plastic wrap, and refrigerate for at least 1 ­hour.

2. Heat the peanut oil in a wok or large frying pan over high flame until it is nearly smoking. Add half the shrimp, along with half the salt and pepper, to the pan and cook, stirring continually, until the shrimp are almost opaque, about 2 minutes; do not overcook. Repeat the process for the second batch. (Cook the shrimp in two batches so they can remain in one layer in the pan.) Add the lemon juice and scallions, and continue cooking for an additional 30 seconds. Remove the pan from the heat, transfer the shrimp to bowls, and ­serve.

Note: The size of shrimp is given by the number of them per pound; the larger the shrimp, the smaller the number per pound. Jumbo shrimp are generally under 15 per pound; large are 20 to 30 per pound; medium are up to 35 per pound; and small up to 45. Their sizes are often labeled as U30 (under 30 per pound), U20, U15, and so ­forth.

Other Seafod Recipes

Corn-And-Crab Fritters
Escabeche of Swordfish
Grilled Shrimp and Scallops
Peri-Peri Prawns
Salmon Cakes
Seafood Paella
Spicy Crab Rolls
Grilled Fish Tacos