Curried Shrimp Salad Recipes

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CURRIED SHRIMP SALAD



Curried Shrimp Salad image

Absolutely scrumptious party perfect salad. Especially grand for luncheons. Best if made at least one day before serving so the flavors meld.

Provided by KTDances

Categories     Lunch/Snacks

Time 30m

Yield 16 serving(s)

Number Of Ingredients 12

3 cups shrimp, cooked
3 cups rice, cooked
2 cups peas
2 cups celery, chopped
1/2 cup chutney
1 1/2 teaspoons salt
3/4 cup French dressing
1 teaspoon curry powder
1 (3 ounce) jar pimientos
8 ounces slivered raw almonds
1 dash garlic salt
1 head butter lettuce

Steps:

  • Cook the shrimp and rice (not together).
  • Chop celery.
  • Toast the slivered almonds on a baking sheet in your oven.
  • Set aside half the slivered almonds.
  • When everything has cooled, mix together and add your dash of garlic salt.
  • Refrigerate until serving day (1-2 days later).
  • Serve on butter lettuce.
  • Sprinkle with reserved slivered almonds.

Nutrition Facts : Calories 347.1, Fat 14.1, SaturatedFat 1.4, Cholesterol 89.7, Sodium 781.9, Carbohydrate 38.8, Fiber 3.7, Sugar 4.3, Protein 16.7

CURRIED SHRIMP SALAD



Curried Shrimp Salad image

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

1 pound cooked large shrimp, peeled and deveined
1 can (8 ounces) sliced water chestnuts, drained
1 celery rib, thinly sliced
2 green onions, thinly sliced
3/4 cup Miracle Whip
2 tablespoons soy sauce
1/2 teaspoon curry powder
Leaf lettuce
1/4 cup slivered almonds, toasted

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 :

CITRUS SHRIMP SALAD



Citrus Shrimp Salad image

Provided by Ayesha Curry

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 14

2 large navel oranges
1 tablespoon heavy cream
1 tablespoon rice vinegar or white wine vinegar
2 teaspoons Dijon mustard
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 1/4 pounds extra-large shrimp, peeled and deveined, tails removed
1/2 teaspoon Old Bay seasoning
Kosher salt
2 tablespoons extra-virgin olive oil
1 large ripe avocado, pitted and diced
1 Persian cucumber, thinly sliced into half moons
1 medium bulb fennel, trimmed, quartered, cored and very thinly sliced (on a mandoline or by hand), fronds reserved for garnish
2 heads butter lettuce, trimmed and torn into bite-size pieces

Steps:

  • For the dressing: Cut the top and bottom from an orange so it sits flat. Working from the top down, cut away the peel and pith to expose the flesh. Cut out the orange segments, leaving the membrane behind. Squeeze any juice from the membrane into a large bowl. Repeat with the remaining orange. You should have about 1/4 cup juice. Reserve the segments.
  • Whisk the cream, vinegar, mustard, 1/2 teaspoon salt and several grinds of black pepper into the orange juice. While whisking, pour in the olive oil in a slow, steady stream to make a creamy, slightly thick dressing. Chill while you make the salad.
  • For the salad: Sprinkle the shrimp with the Old Bay and 1/2 teaspoon salt. Heat the olive oil in a large skillet over medium-high heat. Sear the shrimp in two batches until just cooked through, about 3 minutes per batch. Remove to a plate to cool slightly, about 5 minutes.
  • Combine the shrimp, reserved orange segments, avocado, cucumber and fennel in the bowl with the dressing and toss gently. Mound the lettuce on a platter or individual plates and top with the salad. Garnish with fennel fronds.

CURRIED SHRIMP SALAD



Curried Shrimp Salad image

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

1 lb food club peeled cooked frozen shrimp
1 (8 ounce) can sliced water chestnuts, drained
2 stalks celery, sliced very thin
2 green onions, sliced thin
3/4 cup mayonnaise
2 tablespoons soy sauce
1 teaspoon curry powder
1/4 cup toasted slivered almonds (optional)

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.

SHRIMP RICE SALAD



Shrimp Rice Salad image

This easy-to-prep salad is perfect to take to luncheons or bridal showers-and it makes a refreshing meal on a hot day. It's just as tasty with chicken for non-seafood lovers. -Joyce Pappert, Mars, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 8 servings

Number Of Ingredients 14

1 pound cooked medium shrimp, peeled and deveined
1 package (10 ounces) frozen peas, thawed
3 cups cooked rice
1-1/2 cups chopped celery
1/4 cup chopped onion
1/2 cup vegetable oil
3 tablespoons cider vinegar
2 tablespoons brown sugar
1 tablespoon soy sauce
2 teaspoons curry powder
1/2 teaspoon celery seed
1/2 teaspoon salt
Leaf lettuce
Cherry tomatoes, optional

Steps:

  • In a bowl, combine the first five ingredients; toss gently. In a jar with a tight-fitting lid, combine the oil, vinegar, brown sugar, soy sauce and seasonings; shake well. Add to shrimp mixture; toss. Cover and refrigerate for several hours or overnight. Serve on lettuce; garnish with tomatoes if desired.

Nutrition Facts : Calories 307 calories, Fat 15g fat (2g saturated fat), Cholesterol 86mg cholesterol, Sodium 408mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 3g fiber), Protein 16g protein.

CURRY SHRIMP SALAD STUFFED AVOCADOS RECIPE - (4.2/5)



Curry Shrimp Salad Stuffed Avocados Recipe - (4.2/5) image

Provided by Pattywak

Number Of Ingredients 10

1/3 cup light mayonnaise
1 teaspoon mild, medium or hot curry powder
2 tablespoons fresh cilantro or mint, chopped
Salt, to taste
1/2 pound salad shrimp, cooked
1 celery rib, finely chopped
1/2 small red bell pepper, finely chopped
2 green onions, thinly sliced
2 medium ripe avocados
1 tablespoon lime juice

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



Curried Baked Shrimp image

This is a baked shrimp recipe with a curry and honey-mustard sauce. Great for appetizers at a party or a main dish.

Provided by JKHILL

Categories     Seafood     Shellfish     Shrimp

Time 40m

Yield 8

Number Of Ingredients 9

1 serving cooking spray (such as Pam®)
2 pounds large shrimp, peeled and deveined
3 tablespoons melted butter
2 tablespoons Dijon mustard
1 tablespoon lemon juice
1 tablespoon honey
1 teaspoon curry powder
½ teaspoon salt
½ teaspoon paprika

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

CURRIED-SHRIMP SKEWERS WITH RICE SALAD



Curried-Shrimp Skewers with Rice Salad image

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

1 cup basmati rice
2 lemons
1/3 cup chopped fresh mint leaves
1/3 cup chopped fresh cilantro leaves
1/3 cup chopped fresh flat-leaf parsley leaves
1 1/2 tablespoons olive oil
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 pound (about 24) large shrimp
2 teaspoons curry powder, preferably madras

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

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