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Curried Shrimp Salad

Curried Shrimp Salad

When I made this salad, I had been craving curry for days.  It has been over a week, and I am now still craving more of this dressing.  I mean, it is perfect with the salad, but I could eat the dressing right by itself with a spoon.  I guess I am just going to have to make it again…

The shrimp are super easy to prepare as they are just sauteed in a bit of olive oil and seasoned with curry powder and salt.  I let mine cool a bit before topping the salad because I have this weird dislike of warm lettuce.  Yes, that is right, no lettuce on my burgers, etc.  In my opinion, lettuce is supposed to be a cold thing, but if you like warm meat on your lettuce, then you don’t have to wait for the shrimp to cool.  It is not included in the recipe, but I really wanted to add avocado to this.  Unfortunately, I went to the grocery store the day I wanted to make it, and all the avocados there were hard as rocks (not ripe).  I didn’t include it, because I didn’t try it that way, but I really think avocado would be a great addition if you want to try it.

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Curried Shrimp Salad

  • Author: Michelle @From Calculus to Cupcakes

Scale

Ingredients

  • Shrimp
  • 1 lb. medium shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 1/4 tsp. salt
  • 1/2 tsp. curry powder
  • Dressing
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 3/4 teaspoon curry powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon onion powder
  • 2 tablespoons ketchup
  • Salad
  • 10 cups green leaf lettuce, torn or chopped
  • 2 cups cilantro (You don’t really even need to chop this, but you can if you want.)
  • 1 red bell pepper, sliced
  • 2 plum tomatoes, chopped
  • 1/2 cup sliced almonds

Instructions

  1. Shrimp
  2. In a large skillet, saute shrimp in olive oil just until cooked through. Toss with salt and curry powder.
  3. Dressing
  4. Stir together all ingredients until well blended. Refrigerate until ready to use.
  5. Salad
  6. Place lettuce on each plate.
  7. Top with cilantro, red bell pepper, tomato, and shrimp.
  8. Drizzle with dressing.
  9. Sprinkle with almonds.


Nutrition

  • Serving Size: 4
  • Calories: 587
  • Sugar: 8
  • Sodium: 1992
  • Fat: 44
  • Saturated Fat: 9
  • Unsaturated Fat: 33
  • Trans Fat: 0
  • Carbohydrates: 16
  • Protein: 33
  • Cholesterol: 269
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About the author

From Calculus to Cupcakes

I am a Calculus teacher who just happens to love to cook and blog about it.

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