CURRY SHRIMP SALAD STUFFED AVOCADOS RECIPE - (4.2/5)
Provided by Pattywak
Number Of Ingredients 10
Steps:
- Mix mayonnaise, curry powder, cilantro and salt in a medium bowl to combine. Mix in the shrimp, celery, bell pepper and green onion. Cut each avocado in half lengthwise; remove the pits. Trim a little from the bottom of each avocado so that they sit straight. Set a half avocado on each of 4 plates; brush with the lime juice. Divide and mound the shrimp mixture on top of the avocados and serve. Looking for something different? Divide and stuff the shrimp salad into four ripe papaya halves, seeds removed. Or, make shrimp and crab stuffed avocados by replacing half the shrimp with fresh crabmeat.
CURRIED BAKED SHRIMP
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a shallow baking dish with cooking spray.
- Layer shrimp in the bottom of the prepared pan.
- Mix butter, Dijon mustard, lemon juice, honey, curry powder, salt, and paprika together in a bowl. Pour over shrimp.
- Bake in the preheated oven until shrimp are no longer transparent, stirring twice, about 20 minutes.
Nutrition Facts : Calories 139.5 calories, Carbohydrate 3.2 g, Cholesterol 184.3 mg, Fat 5.4 g, Fiber 0.1 g, Protein 18.6 g, SaturatedFat 3 g, Sodium 468.6 mg, Sugar 2.2 g
SHRIMP SALAD APPETIZERS
This refreshing hors d'oeuvre has gained a big following since a friend shared her family recipe with me. My son says it best: The celery and shrimp are so good together. -Solie Kimble, Kanata, Ontario
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 2 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, combine shrimp, crab and celery. Add mayonnaise blend; toss to coat. To serve, top each leaf with about 2 tablespoons shrimp mixture. If desired, top with chopped parsley.
Nutrition Facts : Calories 31 calories, Fat 0 fat (0 saturated fat), Cholesterol 35mg cholesterol, Sodium 115mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 5g protein.
CURRIED SHRIMP SALAD
The recipe is easy to prepare and tastes great as a main dish. The water chestnuts and celery give it just enough crunch.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a bowl, combine the shrimp, water chestnuts, celery and onions. In a small bowl, combine the Miracle Whip, soy sauce and curry powder. Stir into shrimp mixture. Cover and refrigerate for at least 2 hours. Serve in a lettuce-lined bowl. Sprinkle;with almonds.
Nutrition Facts :
CURRIED SHRIMP SALAD APPETIZER
Courtesy of Shawn Sidey and Celebrity Kitchens. During the demo, Shawn forgot the coconut milk - didn't even miss it. THIS is FABULOUS (and fabulously EASY). Perfect appetizer, light lunch, or light dinner (if portions are increased). Best served at room temp. Can add a dash of cayenne if you like the heat (and you know *I* do ;)
Provided by nomnom
Categories Lunch/Snacks
Time 25m
Yield 5 serving(s)
Number Of Ingredients 9
Steps:
- heat a sprayed large skillet over medium-high heat.
- add onion, saute until soft (4 minutes).
- add ginger and curry; saute 1 minute.
- add shrimp; stir to incorporate.
- kill the heat and remove from heat source.
- stir in cilantro and season with black pepper.
- Arrange salad greens on salad plates.
- divide shrimp mixture between 5.
- sprinkle bell pepper around for garnish.
- Savor the flavor.
Nutrition Facts : Calories 100.7, Fat 1.2, SaturatedFat 0.3, Cholesterol 176.7, Sodium 204.4, Carbohydrate 2.4, Fiber 0.7, Sugar 0.7, Protein 19.3
SHRIMP SALAD
Using plenty of lemon - both the zest and juice - is the secret to this tangy, creamy shrimp salad. If you're using this to make sandwiches, chop the shrimp into pieces before adding them to the dressing. You can also leave the shrimp whole for an elegant salad, served with lettuce, avocado, and other vegetables if you like. If you're starting with precooked shrimp, you can skip the first step entirely.
Provided by Melissa Clark
Time 15m
Yield 2 to 4 servings
Number Of Ingredients 9
Steps:
- Bring a medium pot of salted water to a simmer. Slice one of the lemons and add to the pot, along with the shrimp. Simmer, never letting the water boil if you can help it, until the shrimp turn opaque, 2 to 4 minutes, depending on their size. Drain well, and discard the lemon slices. If you like, you can chop the cooked shrimp into smaller pieces.
- Grate the zest from the remaining lemon into a large bowl. Halve the naked lemon and squeeze the juice into the bowl. Whisk in the mayonnaise and oil.
- Add the celery, onion, herbs and cooked shrimp, tossing to combine. Season to taste with salt and pepper. Cover and refrigerate until ready to eat. Serve with lettuce and avocado, if you like.
CURRIED-SHRIMP SKEWERS WITH RICE SALAD
This dish plays with exotic and fragrant flavors like madras curry powder, cilantro, and mint for an easy, healthy meal that's a cinch to put together.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Number Of Ingredients 10
Steps:
- Heat grill until very hot. Place rice and 1 3/4 cups water in a small saucepan, and bring to a boil. Reduce heat to low, and simmer, covered, about 20 minutes. Let sit 5 minutes, fluff with a fork, and let cool.
- Grate zest from 1 lemon into a large bowl; squeeze both lemons to yield 6 tablespoons juice. Add to the bowl, then add rice, mint, cilantro, parsley, 1 tablespoon olive oil, salt, and pepper; toss to combine.
- Leaving tails intact, peel and devein shrimp; transfer to a medium bowl. Add remaining 1/2 tablespoon olive oil and curry powder. Toss until shrimp are well coated. Thread shrimp onto skewers, and place on hot grill. Cook until pink and opaque; serve over rice.
Nutrition Facts : Calories 371 g, Cholesterol 172 g, Fat 8 g, Protein 27 g, Sodium 574 g
MANGO-CURRY SHRIMP SALAD IN WONTON CUPS
Categories Bake Cocktail Party Mayonnaise Shrimp Jam or Jelly Bon Appétit
Yield Makes 48
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F. Place wonton squares on work surface; brush lightly with oil. Press each into miniature muffin cup, oiled side down. Bake until wonton cups are golden brown, about 10 minutes. Cool completely in tins. (Can be made 3 days ahead. Remove cups from tins and store airtight at room temperature.)
- Whisk mayonnaise, chopped fresh cilantro, lime juice, chutney, and curry paste in medium bowl to blend. Stir in shrimp. Season salad to taste with salt and pepper. (Salad can be prepared up to 1 day ahead. Cover and refrigerate.)
- Place wonton cups on serving platter. Spoon 1 teaspoon shrimp salad into each cup. Garnish with cilantro leaves.
- *Thai green curry paste is available at Asian markets and in the Asian foods section of some supermarkets.
CURRIED SHRIMP SALAD
Make and share this Curried Shrimp Salad recipe from Food.com.
Provided by Danny Beason
Categories Lunch/Snacks
Time 2h
Yield 1 lb
Number Of Ingredients 8
Steps:
- Defrost shrimp according to package directions.
- Drain thoroughly and remove tails.
- Toss shrimp, water chestnuts, celery and onions.
- Mix mayonnaise, soy sauce and curry and pour over shrimp mixture and toss to coat.
- Cover and refrigerate at least 2 hours.
- Serve on fresh, crisp lettuce and sprinkle with almonds.
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- Heat the olive oil in a small skillet. Add the scallions and garlic and cook over high heat, stirring, until softened, 1 to 2 minutes. Add the curry powder and cook, stirring, for 1 minute. Scrape into a medium bowl and let cool slightly. Stir in the shrimp, cucumber and drained yogurt, and season with salt and pepper. Sprinkle the sunflower seeds over the salad and serve.
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