Bangkok Shrimp Recipe

Prepare cucumbers

If using a whole English cucumber, trim ends and slice thinly on a bias into 1/8-inch rounds or half-moons to yield approximately 1 cup. Place in a bowl and lightly salt; let sit 5 minutes, then drain any excess liquid and pat dry with paper towel.

Whisk together rice vinegar, sugar, curry powder, lime juice and sesame oil until sugar dissolves. Taste and adjust salt or lime. Toss cucumbers with the dressing and fold in chopped cilantro. Refrigerate while you prepare the rest so flavors marry (at least 10 minutes).

In a small bowl combine mayonnaise, Sriracha, grated garlic, lime juice and fish sauce (if using). Whisk until smooth. If too thick, thin with up to 1 teaspoon water to a spreadable consistency. Chill until ready to serve.

In a small saucepan or skillet over medium heat combine soy sauce, honey, rice vinegar and toasted sesame oil. Warm and stir until honey dissolves. Mix cornstarch with 1 teaspoon water to make a slurry; add to the pan and stir constantly for 30–60 seconds until glaze thickens slightly. Remove from heat and keep warm.

Pat shrimp very dry with paper towels. Season with kosher salt, black pepper and minced garlic.

Heat 1 tablespoon neutral oil in a large skillet over medium-high heat until shimmering. Add shrimp in a single layer without crowding (cook in two batches if necessary). Sear shrimp 1.5–2 minutes on the first side until pink at the edges and opaque; flip and cook another 30–60 seconds until just cooked through.

Lower heat to medium and pour 2–3 tablespoons of warm sesame glaze over the cooked shrimp in the pan. Toss quickly to coat and allow glaze to thicken and cling to shrimp, about 30 seconds. Remove shrimp to a plate to avoid overcooking. If you reserved extra glaze, spoon a small amount over the shrimp when plating.

Divide curried cucumbers among serving plates or a shared platter. Arrange glazed shrimp on top of cucumbers.

Drizzle or dot chili aioli over the shrimp (use a squeeze bottle or a spoon to make attractive streaks). Sprinkle toasted sesame seeds and sliced scallions over the dish. Serve with lime wedges on the side for additional brightness.

Serve immediately while shrimp are warm and cucumbers are cool for contrast.