Best Shrimp Curry Salad Recipes

MANGO-CURRY SHRIMP SALAD IN WONTON CUPS

Steps:

• Preheat oven to 325°F. Place wonton squares on work surface; brush lightly with oil. Press each into miniature muffin cup, oiled side down. Bake until wonton cups are golden brown, about 10 minutes. Cool completely in tins. (Can be made 3 days ahead. Remove cups from tins and store airtight at room temperature.)
• Whisk mayonnaise, chopped fresh cilantro, lime juice, chutney, and curry paste in medium bowl to blend. Stir in shrimp. Season salad to taste with salt and pepper. (Salad can be prepared up to 1 day ahead. Cover and refrigerate.)
• Place wonton cups on serving platter. Spoon 1 teaspoon shrimp salad into each cup. Garnish with cilantro leaves.
• *Thai green curry paste is available at Asian markets and in the Asian foods section of some supermarkets.

CURRY SHRIMP PASTA SALAD

Steps:

• Boil pasta till al dente about 7 minutes.
• drain, rinse, and put in large bowl.
• also put all veggies, shrimp and bacon in bowl as well.
• In another bowl add mayo, milk, lemon juice,curry and bacon drippings mix well and pour over salad toss to coat chill (overnight is better for all the flavors to soak in.).
• If the next day your pasta is a liitle dry then just add some more mayo and milk combo and it will freshen it up. Sometimes the pasta will suck up all the dressing over night.

MANGO-CURRY SHRIMP SALAD IN WONTON CUPS

Steps:

• Preheat oven to 325°F
• Place wonton squares on work surface; brush lightly with oil.
• Press each into miniature muffin cup, oiled side down.
• Bake until wonton cups are golden brown, about 10 minutes.
• Cool completely in tins. (Can be made 3 days ahead. Remove cups from tins and store airtight at room temperature.)
• Whisk mayonnaise, chopped fresh cilantro, lime juice, chutney, and curry paste in medium bowl to blend.
• Stir in shrimp.
• Season salad to taste with salt and pepper. (Salad can be prepared up to 1 day ahead. Cover and refrigerate.)
• Place wonton cups on serving platter.
• Spoon 1 teaspoon shrimp salad into each cup.
• Garnish with cilantro leaves.

GLUTEN-FREE CASHEW CURRY SHRIMP SALAD

Steps:

• In small bowl, mix all dressing ingredients.
• Cook and drain peas as directed on bag. Rinse with cold water; drain. In medium bowl, place shrimp, celery and peas. Add dressing; toss to coat. Cover; refrigerate at least 2 hours to blend flavors.
• Just before serving, gently stir shoestring potatoes and cashews into shrimp mixture. Arrange endive leaves, pointed ends out, around edge of medium serving platter or 4 plates. Spoon shrimp mixture into center of platter or divide among 4 plates. Sprinkle with additional cashews and shoestring potatoes if desired.

MANGO-CURRY SHRIMP SALAD IN WONTON CUPS

Steps:

• 1. Preheat oven to 325°F.
• 2. Place wonton squares on work surface; brush lightly with oil. Press each into miniature muffin cup, oiled side down.
• 3. Bake until wonton cups are golden brown, about 10 minutes. Cool completely in tins. (Can be made 3 days ahead. Remove cups from tins and store airtight at room temperature.)
• 4. Whisk mayonnaise, chopped fresh cilantro, lime juice, chutney, and curry paste in medium bowl to blend.
• 5. Stir in shrimp. Season salad to taste with salt and pepper. (Salad can be prepared up to 1 day ahead. Cover and refrigerate.)
• 6. Place wonton cups on serving platter. Spoon 1 teaspoon shrimp salad into each cup. Garnish with cilantro leaves.

THAI-STYLE SPRING ROLL SALAD WITH RED CURRY SHRIMP

Steps:

• Note: These ingredients should be easy to find in a well-stocked grocery store. Failing that, any Asian market would have them.
• MARINATING THE SHRIMP:.
• Mix the curry paste, sugar, oil and salt in a medium bowl. Add shrimp and stir to coat. Marinate shrimp for 15 minutes while you prepare the rest of the components of the dish.
• VINAIGRETTE:.
• Combine all the vinaigrette ingredients except for the oil in a mixing bowl. Using a whisk, gradually mix in the oil. Set aside.
• NOODLES:.
• Bring a pan of water to boiling and remove from heat. Soak the dry noodles in the boiling water until soft (approximately 3-4 minutes). Drain softened noodles and rinse, making sure that noodles are not clumped together.
• VEGETABLES:.
• If salad vegetables are not already prepared and chopped, do so now. Do not toss them together at this point, but keep them separate.
• COOKING THE SHRIMP:.
• Heat cooking oil in a skillet or grill pan over medium-high heat, Saute marinated shrimp (cooking both sides) until firm, approximately 5 minutes.
• FRIED WONTON STRIPS:.
• If desired, slice a small stack of wonton wrappers into thin strips. Fry in hot oil until golden brown and crispy. Drain and set aside. Purchased chow mein noodles can be added in place of the crispy wonton strips for crunch.
• ASSEMBLY:.
• Divide salad components evenly between two plates. Top with cooked shrimp and optional garnishes. Toss with the vinaigrette to taste.

SPICY CURRY GRILLED SHRIMP WITH CUCUMBER SALAD

Steps:

• http://www.foodandwine.com/recipes/may-2008-spicy-curry-grilled-shrimp-with-cucumber-salad

SHRIMP CURRY RICE SALAD

Steps:

• 1. Cook rice according to box directions. Cool completely.
• 2. Mix rice, shrimp, green pepper, celery, pimentos and peas.
• 3. Mix sour cream, mayonnaise and curry powder.
• 4. Combine rice mixture with dressing mixture.
• 5. Refrigerate at least two hours. Better made day before to chill overnight.

CURRY SHRIMP SALAD STUFFED AVOCADOS RECIPE - (4.2/5)

Steps:

• Mix mayonnaise, curry powder, cilantro and salt in a medium bowl to combine. Mix in the shrimp, celery, bell pepper and green onion. Cut each avocado in half lengthwise; remove the pits. Trim a little from the bottom of each avocado so that they sit straight. Set a half avocado on each of 4 plates; brush with the lime juice. Divide and mound the shrimp mixture on top of the avocados and serve. Looking for something different? Divide and stuff the shrimp salad into four ripe papaya halves, seeds removed. Or, make shrimp and crab stuffed avocados by replacing half the shrimp with fresh crabmeat.

SHRIMP CURRY SALAD

Steps:

• add curry powder, parsley, salt & pepper to mayo - mix add shrimp, sliced onions, sliced celery & almonds and mix together. Place on salad greens & add garnish of olives and hearts of palms