Rinse the shrimp and then pat them dry. In a bowl, sprinkle the cayenne/paprika, turmeric and cumin over them and toss.
Then sprinkle them with the lemon/lime juice and toss again, to evenly distribute the juice and spices. Cover and chill for 30 minutes.
Heat a large nonstick skillet over high heat with the vegetable oil in it. When it is hot, add the mustard seeds and curry leaves.
After the mustard seeds finish popping, add the shrimp and fry them, stirring, for 30-60 seconds, until they are pink, opaque and curled. Do not overcook .
Add the finely chopped scallion, toss, and serve with lemon or lime wedges.
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