Best Shrimp Curry Rice Salad Recipes

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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 RICE WITH SHRIMP



Curried Rice With Shrimp image

One-pot cooking helps heighten flavor. In this recipe, rice, carrots, and shrimp simmer in delicious curry seasoning.

Provided by JackieOhNo

Categories     Curries

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil
1 large onion, chopped
2 carrots, chopped
2 garlic cloves, chopped
2 teaspoons curry powder
1 cup long-grain white rice
kosher salt and pepper
1 1/2 lbs large shrimp, peeled and deveined
1/2 cup fresh basil

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.

Nutrition Facts : Calories 354, Fat 5.7, SaturatedFat 0.8, Cholesterol 214.9, Sodium 991.1, Carbohydrate 46.2, Fiber 2.5, Sugar 3.1, Protein 27.6

BASMATI RICE SALAD WITH SHRIMP, CURRY AND CASHEWS



Basmati Rice Salad With Shrimp, Curry and Cashews image

Make and share this Basmati Rice Salad With Shrimp, Curry and Cashews recipe from Food.com.

Provided by Shannon 24

Categories     Rice

Time 45m

Yield 8 serving(s)

Number Of Ingredients 13

2 cups basmati rice
1 tablespoon curry powder
3 cups chicken stock
3 tablespoons oil
1/4 cup lime juice
1 tablespoon brown sugar
150 g shrimp
1/4 English cucumber, grated
1 cup carrot, grated
1 cup cashews, roasted, unsalted
1/4 cup fresh cilantro, chopped
12 cherry tomatoes, halved
salt, to taste

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!

Nutrition Facts : Calories 386.5, Fat 15.9, SaturatedFat 3, Cholesterol 26.9, Sodium 277.5, Carbohydrate 50.1, Fiber 3.2, Sugar 5.9, Protein 12.4

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

SHRIMP CURRY RICE



Shrimp Curry Rice image

Provided by Food Network

Categories     main-dish

Time 55m

Yield 10 servings

Number Of Ingredients 14

2 cups jasmine rice, rinsed
4 cups water
1 cup coconut milk
2 tablespoons butter
2 tablespoons curry powder
1 pound (21 to 25 count per pound) cooked tiger shrimp, peeled and deveined
2 Thai chiles, minced
1/2 cup chopped greens onions
1 cup medium diced plum tomatoes
1 cup medium diced pineapple
1/2 cup roughly chopped cilantro leaves
1/2 cup medium diced papaya
1/2 teaspoon ground allspice
Salt and freshly cracked black pepper

Steps:

  • Place clean rice, water, coconut milk, butter, and curry powder in a saucepot.* Bring to a simmer, cover and cook rice, for about 15 minutes, then remove from the heat and allow to steam, covered, for 5 minutes.
  • Uncover and add cooked shrimp, chiles, onions, tomatoes, pineapple, cilantro, papaya, and allspice. Season with salt and freshly cracked black pepper, to taste. Gently fold all together. Allow all the ingredients to set and marry for 3 to 5 minutes before serving.

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