Curry Shrimp Pasta Salad Recipes

CURRIED SHRIMP PASTA

Steps:

• Cook pasta according to package directions, adding snap peas during the last 1-2 minutes of cooking. Drain, reserving 1/2 cup pasta water., In a large skillet, heat oil over medium-high heat; saute shrimp 2 minutes. Add seasonings and green onions; cook and stir until shrimp turn pink, 1-2 minutes. Add pasta and peas; heat through, tossing to combine and adding reserved pasta water if desired.

DUFF'S CURRIED PASTA SALAD

Steps:

• Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente; drain and toss with the milk in a large bowl.
• Meanwhile, toast the curry powder in a small dry skillet over medium heat until fragrant, about 1 minute. Whisk in the peanut oil and cook until the oil is curry-colored; let cool. Whisk the mayonnaise, chutney and curry oil in a large bowl, then whisk in the vinegar to make a smooth dressing. Season with 1/4 teaspoon salt, and pepper to taste.
• Add the broccoli slaw mix, scallions and cilantro to the dressing and toss until combined. Stir in the pasta and toss to coat. Cover and refrigerate until serving.

CURRY SHRIMP PASTA SALAD

Steps:

• Boil pasta till al dente about 7 minutes.
• drain, rinse, and put in large bowl.
• also put all veggies, shrimp and bacon in bowl as well.
• In another bowl add mayo, milk, lemon juice,curry and bacon drippings mix well and pour over salad toss to coat chill (overnight is better for all the flavors to soak in.).
• If the next day your pasta is a liitle dry then just add some more mayo and milk combo and it will freshen it up. Sometimes the pasta will suck up all the dressing over night.

CURRY SHRIMP CAKES ENTREE SALAD

Steps:

• Peel and section oranges and grapefruit over a bowl to reserve juices.
• Add oranges, grapefruit, jicama, and radishes to reserved juice. Chill until ready to assemble salad.
• Make dressing by stirring together lime rind, lime juice, yogurt, mayo, honey, and black pepper.
• To make shrimp cakes chop shrimp, then stir together curry powder, breadcrumbs, coconut, red bell pepper, green onions, ginger, coconut milk, soy sauce, shrimp, eggs, and garlic. Refrigerate for an hour.
• Spray a large skillet with cooking spray and heat to medium-high.
• Form 16 patties from shrimp mixture and flatten to approximately 1/2 thickness.
• Brown 8 shrimp cakes at a time for 4-6 minutes on each side. Remove pan from heat, cover pan, and let cakes sit in pan for 5 minutes. Remove shrimp cakes from pan and repeat cooking with remaining 8 raw shrimp cakes.
• To plate entree salad, add romaine lettuce to 8 plates. Using a slotted spoon, evenly divide the orange mixture between the 8 plates. Place 4 shrimp cakes on each salad. Drizzle each salad with 1 tablespoon of dressing.

CURRIED SHRIMP SALAD

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.

CURRIED CRAB AND SHRIMP PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain well and transfer to a serving bowl and keep warm.
• While pasta is cooking, melt butter in a large skillet over medium heat. Add onion, garlic, and 1/2 cup parsley; cook until onion is tender and has turned translucent, about 5 minutes.
• Stir in curry powder. Add shrimp and crabmeat. Cook and stir for 4 minutes. Stir in cream, Parmesan, salt, and pepper. Bring to a gentle boil and cook until sauce thickens, 2 to 3 minutes. Pour sauce over pasta and toss to coat. Garnish with remaining parsley.

CURRY SHRIMP & SPAGHETTI RECIPE BY TASTY

Steps:

• Dry season the shrimps by rubbing them with, curry powder, garlic powder, fish seasoning, salt, and Lawry's seasoning salt.
• Pour olive oil in a deep frying pot, place shrimps in the pot while stirring continuously. To this pot, add butter, parsley flakes, and crushed red pepper flakes.
• Add bell peppers and ¾ of the prepared onion pieces to the pot and stir to combine. Cook until slightly softened.
• Pour the water in the pot and add the spaghetti. Cover and let simmer until spaghetti is cooked and water has combined with spices and veggies to achieve a gravy-like consistency.
• Simmer further, adding remaining onions. If the sauce is too thick, thin out with milk or cream.
• Serve warm.

CURRY CHICKEN PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook chicken breasts in the boiling water until no longer pink in the center and the juices run clear, 12 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Rinse chicken in cold water to cool, cut into small chunks, and refrigerate to cool completely.
• Bring a large pot of lightly salted water to a boil. Cook shell pasta in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes; drain. Rinse pasta with cold water until cool; drain.
• Stir mayonnaise, yogurt, and curry powder together in a large bowl. Add cold chicken, cold pasta, peas, radish slices, and green onion slices; stir to combine.
• Cover bowl with plastic wrap and refrigerate at least 3 hours before serving.