Best Curried Shrimp Skewers With Rice Salad Recipes

CURRIED RICE WITH SHRIMP

Steps:

• Heat the oil in a large skillet over medium heat. Add the onion and carrots and cook, stirring occasionally, until soft, 6 to 8 minutes.
• Add the garlic and curry and cook, stirring, until fragrant, 2 minutes.
• Add the rice, 2 1/2 cups water, 1/2 teaspoon salt, and 1/2 teaspoon pepper and bring to a boil. Reduce heat to medium-low, cover, and simmer for 15 minutes.
• Season the shrimp with 1/2 teaspoon salt and 1/4 teaspoon pepper and nestle them in the partially cooked rice. Cover and cook until the shrimp are opaque throughout, 4 to 5 minutes. Fold in the basil and serve.

MANGO RICE SALAD WITH GRILLED SHRIMP

Steps:

• Combine first 6 ingredients in a medium bowl. Add shrimp; toss to coat. Cover and chill 1 hour.
• Bring water and coconut milk to a boil in a medium saucepan; add rice. Cover, reduce heat, and simmer 15 minutes or until the liquid is absorbed. Add carrot and next 7 ingredients (through salt); tosss gently to combine.
• Prepare grill or grill pan to medium-high heat.
• Thread 3 shrimp onto each of 12 skewers. Place skewers on grill rack or grill pan coated with cooking spray; grill 3 minutes on each side or until shrimp are done. Serve skewers over salad.

CURRIED ARTICHOKE SHRIMP SALAD

Steps:

• 1. Cook Rice-a-roni as directed on pkg using only 1 tablespoon butter to brown rice.Remove from heat and let cool.
• 2. Drain artichoke hearts and reserve marinade. Chop artichokes and mix with shrimp, green onions and olives, add to rice.
• 3. Make dressing by combining, the artichoke marinade, mayonnaise and curry powder. Mix dressing into rice mixture and chill overnight Before serving garnish with lemon slices

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.

RICE-A-RONI SALAD WITH ARTICHOKES AND SHRIMP!

Steps:

• Prepare RICE-A-RONI as box directs.
• Remoce from heat and place in a large bowl to cool off. Lift with a large spoon a few times to help speed up the cooling process.
• Get all your vegetables prepared.
• Make the dressing by combining the Mayo with the marinade, lemon juice, curry powder, pepper.
• Add everything to the bowl. Pour over the dressing last, and combine well.
• Serve right away. or refrigerate and serve at another time. This is a wonderful lunch treat or a supper worthy of company! :-).
• (I used frozen salad shrimp from SAM'S Club).

BASMATI RICE SALAD WITH SHRIMP, CURRY AND CASHEWS

Steps:

• Place the curry powder and stock in a pot. Bring to a boil over high heat, add rice and turn the heat to low. Cover and cook until tender, about 18-20 minutes. Fluff the rice with a spoon; cool quickly and place in bowl.
• Whisk together oil, lime juice and brown sugar.
• Add remaining ingredients to the rice, drizzle with dressing and combine.
• Chill well before serving.
• Enjoy!

CURRIED-SHRIMP SKEWERS WITH RICE SALAD

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.