Curried Shrimp Salad Recipe

Name: Curried Shrimp Salad Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Ingredients: ½ avocado; ¼ cup non-fat plain yogurt; 3 Tbsp rice vinegar; 2 Tbsp water; zest of 1 lime; 1 clove garlic; 2 tsp pure maple syrup; 1/4 tsp salt; 1 Tbsp avocado oil; 2 cloves garlic; ¾ pound raw shrimp; 1 tsp yellow curry powder; ¼ tsp paprika; salt and pepper; 5 ounces red leaf lettuce; 1/2 cup ear corn; 1/3 cup red onion; 1 ripe mango

User Reviews

5.0

54 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings
4 servings
Calories
225 kcal
Course
Salad
Cuisine
American

Curried Shrimp Salad Recipe

Tyler Espinosa

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This Curried Shrimp Salad recipe comes with a with Creamy Avocado Dressing and makes a refreshing, filling dinner recipe with plenty of protein!

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Ingredients

Servings

Creamy Avocado Dressing:

½ avocado
¼ cup non-fat plain yogurt
3 Tbsp rice vinegar or cider vinegar
2 Tbsp water
zest of 1 lime
1 clove garlic minced
2 tsp pure maple syrup
1/4 tsp salt or to taste

For the Curry Shrimp Chopped Salad:

1 Tbsp avocado oil or olive oil
2 cloves garlic minced
¾ pound raw shrimp peeled
1 tsp yellow curry powder
¼ tsp paprika
salt and pepper
5 ounces red leaf lettuce or greens of choice, chopped
1/2 cup ear corn fresh or canned
1/3 cup red onion sliced
1 ripe mango peeled and diced

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Instructions

Make the Creamy Avocado Dressing:

Add all ingredients to a small blender such as a Magic Bullet and blend until smooth.
Taste dressing and add salt as desired. Place in the refrigerator until ready to serve salad.

Make the Salad:

Add oil to a large skillet and heat to medium. Add the garlic and sauté for 1 to 2 minutes until very fragrant.
Add the shrimp and cook about 1 minute on one side before flipping them to the other side. Sprinkle shrimp with curry powder, paprika, salt and pepper. Continue cooking until shrimp are pink and cooked all the way through, about an additional 1 to 2 minutes. Set aside.
Wash and pat dry the red lettuce leaves. Chop the leaves and place them in a salad bowl.
Cook the corn by either boiling it in water for 3 to 5 minutes or grilling it. Carefully remove the kernels with a knife.
Add the corn, red onion and mango to the salad and toss with desired amount of creamy avocado dressing. Serve salad with shrimp on top and enjoy!

Notes

You will not need all of the creamy avocado dressing for this salad, so store leftovers in the refrigerator for up to 5 days. Use for other delicious salads!