Shrimp in curry marinade

Ingredients:

• 1/4 cup lightly salted soy sauce
• 1 tbsp chopped fresh green onions
• 1 tbsp. honey
• 1 tsp curry powder
• 4 cloves garlic, chopped
• 700 g large shrimp, peeled, deveined and tails on
• 3 tbsp. rapeseed oil (kaonol) or any neutral vegetable oil
• 1 tablespoon chopped fresh cilantro, for serving, optional
• Additionally: bowl of ice

Preparation:

1. In a small saucepan, combine soy sauce, green onions, honey, curry powder, and garlic. Bring to a simmer over low heat. Immediately remove from heat and let cool in a bowl of ice.
2. Combine the cooled marinade and shrimp in a large bowl, stirring thoroughly to coat. Cover and marinate for at least 10 minutes or up to 1 hour.
3. Drain the shrimp. Heat a large skillet over high heat. Once hot, add the oil, then the shrimp; cook until pink and nicely browned around the edges, 2–3 minutes per side.
4. Transfer the shrimp to a serving platter and garnish with cilantro, if desired. Serve immediately.
   
   
   This recipe can be flavored with fresh curry leaves, and the shrimp can be fried with them. Serve with rice. This recipe is perfect for a light dinner, a bachelorette party, or an evening get-together. As Daphne says, her menu is organized so guests don't have to interrupt their holiday preparations without leaving hungry: Chicken sausages in dough, Crispy Chickpea Appetizer And Chocolate Peanut Butter Brownies.