Curried Shrimp Salad Recipe
User Reviews
5
Curried Shrimp Salad Recipe
Description
The Curried Shrimp Salad begins with a creamy avocado dressing made by blending avocado, non-fat plain yogurt, rice vinegar, water, lime zest, garlic, maple syrup, and salt until smooth. This dressing adds a rich yet fresh component to the salad without overwhelming the other ingredients.
Shrimp are sautéed with garlic, then seasoned with yellow curry powder, paprika, salt, and black pepper, lending warm spices and color. The cooked shrimp are placed atop chopped red leaf lettuce tossed with corn kernels, sliced red onion, and diced ripe mango, contributing sweetness and crunch.
The salad is tossed with the creamy avocado dressing to unify the flavors while preserving individual texture and brightness. Served dressed and topped with the spiced shrimp, the salad offers a layered experience of creamy, spicy, sweet, and crisp. It works well as a light lunch or a flavorful starter.
Leftover avocado dressing can be refrigerated for up to five days and used on other salads, providing versatility beyond this recipe.
Ingredients
Creamy Avocado Dressing:
- ½ avocado
- ¼ cup yogurt non-fat plain
- 3 Tbsp rice vinegar or cider vinegar
- 2 Tbsp water
- lime zest of 1
- 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 Shrimp peeled, raw
- 1 tsp yellow curry powder
- ¼ tsp paprika
- salt
- black pepper
- 5 ounces red leaf lettuce or greens of choice, chopped
- 1/2 cup corn on the cob fresh or canned
- 1/3 cup red onion sliced
- 1 Mango peeled and diced, ripe
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
- Store leftover creamy avocado dressing in the refrigerator for up to 5 days and use it on other salads.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 225 kcal
% Daily Value*
| Serving | 1Serving (of 4) | |
| Calories | 225kcal | 11% |
| Carbohydrates | 14g | 5% |
| Protein | 19g | 38% |
| Fat | 9g | 14% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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