Shrimp Curry Shell Salad Recipes

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SHRIMP SHELL SALAD



Shrimp Shell Salad image

My mother came up with this lovely salad when she lived in Anchorage, Alaska, and I modified it to make it lower in fat. Instead of buying small shrimp and chopping them, I often use salad shrimp. -Adrienne Barbe of Litchfield, Connecticut

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 5 servings.

Number Of Ingredients 13

1 cup fat-free mayonnaise
1/2 cup seafood cocktail sauce
1 teaspoon prepared horseradish
1/2 teaspoon dried tarragon
1/2 teaspoon dried basil
1/4 teaspoon celery seed
1/8 teaspoon pepper
2 hard-boiled large eggs
2 cups cooked small shrimp, divided
2 cups cooked small pasta shells
3 celery ribs with leaves, chopped
3 green onions, thinly sliced
5 lettuce leaves

Steps:

  • For dressing, in a bowl, whisk the first seven ingredients. Cover and refrigerate until chilled. Cut eggs in half; discard yolks or save for another use. Chop egg whites. Set aside 10 shrimp for garnish; chop remaining shrimp., In a bowl, combine the chopped shrimp, pasta, celery, egg whites and green onions. Add dressing and toss to coat. Serve on lettuce. Garnish with reserved shrimp.

Nutrition Facts : Calories 214 calories, Fat 1g fat (0 saturated fat), Cholesterol 89mg cholesterol, Sodium 835mg sodium, Carbohydrate 35g carbohydrate (0 sugars, Fiber 1g fiber), Protein 16g protein. Diabetic Exchanges

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.

SHRIMP AND PASTA SHELL SALAD



Shrimp and Pasta Shell Salad image

When I want to make a macaroni salad just a little bit extra-special, nothing does the trick like some small, sweet shrimp. This is one of my favorite summer salads, and it's oh-so-easy.

Provided by Chef John

Categories     Salad     Seafood Salad Recipes     Shrimp Salad Recipes

Time 2h35m

Yield 8

Number Of Ingredients 15

1 ¼ cups mayonnaise, or more if needed
2 teaspoons Dijon mustard
2 teaspoons ketchup
¼ teaspoon Worcestershire sauce
1 teaspoon salt, or to taste
1 pinch cayenne pepper, or to taste
1 lemon, juiced
⅓ cup chopped fresh dill
1 (12 ounce) package small pasta shells
1 pound cooked, peeled, and deveined small shrimp - cut in half
½ cup finely diced red bell pepper
¾ cup diced celery
salt and ground black pepper to taste
1 pinch paprika, for garnish
3 sprigs fresh dill, or as desired

Steps:

  • Whisk 1 1/4 cup mayonnaise, Dijon mustard, ketchup, Worcestershire sauce, salt, and cayenne pepper together in a bowl; add lemon juice and 1/3 cup chopped dill. Whisk until thoroughly combined. Refrigerate.
  • Bring a pot of well-salted water to a boil and stir in pasta shells; cook until tender, 8 to 10 minutes. Drain and rinse with cold water to cool pasta slightly; drain again. Transfer to a large bowl.
  • Toss shrimp with pasta; add red bell pepper, celery, and dressing to pasta and shrimp. Mix thoroughly to coat and fill shells with dressing. Cover bowl with plastic wrap and refrigerate until chilled, 2 to 3 hours.
  • Stir salad again before serving and season to taste with more salt, black pepper, lemon juice, and cayenne pepper if desired. If salad seems a little dry, mix in a little more mayonnaise. Garnish with paprika and sprigs of dill.

Nutrition Facts : Calories 450.9 calories, Carbohydrate 33.8 g, Cholesterol 99.3 mg, Fat 28.8 g, Fiber 1.9 g, Protein 15.4 g, SaturatedFat 4.4 g, Sodium 663.8 mg, Sugar 2.8 g

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 :

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.

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

MANGO-CURRY SHRIMP SALAD IN WONTON CUPS



Mango-Curry Shrimp Salad in Wonton Cups image

Categories     Bake     Cocktail Party     Mayonnaise     Shrimp     Jam or Jelly     Bon Appétit

Yield Makes 48

Number Of Ingredients 9

12 wonton wrappers (from one 12-ounce package), each cut into 4 squares
Vegetable oil
1/2 cup mayonnaise
2 tablespoons chopped fresh cilantro
5 teaspoons fresh lime juice
2 teaspoons mango chutney
3/4 teaspoon Thai green curry paste*
12 ounces peeled cooked medium shrimp, coarsely chopped
Fresh cilantro leaves

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.

SHRIMP CURRY SHELL SALAD



Shrimp Curry Shell Salad image

The ingredients sound a bit strange but the flavor and presentation is wonderful. Lots of color and very easy to prepare.

Provided by tamibic

Categories     Melons

Time 35m

Yield 6 serving(s)

Number Of Ingredients 10

1/4 cup mayonnaise
2 teaspoons curry powder (more to taste)
1/2 cup honeydew, cut into balls
1/2 cup cantaloupe, cut into balls
1/2 cup slivered water chestnut
3 cups cooked small shell pasta
1 lb cooked baby shrimp (small/med)
3/4 cup frozen tiny peas
2 green onions, sliced
salt and pepper

Steps:

  • Mix curry powder and mayo set aside.
  • Mix remaining ingredients and toss with dressing.
  • Chill for at least 2 hours.
  • I like to reserve about 1/4 cup of the shimp and top the salad.

Nutrition Facts : Calories 311.6, Fat 2.3, SaturatedFat 0.3, Cholesterol 159.4, Sodium 761.8, Carbohydrate 46, Fiber 3.9, Sugar 5.8, Protein 25.5

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