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Cashew Curry Shrimp Salad

Daly's picture
Here is an easy and healthy cashew curry shrimp salad recipe just for you. My mother is very sincere about cooking . When we come home during holidays, she generally prepare this dish for lunch. It is very healthy and my whole family enjoys it. You must try this cashew curry shrimp salad recipe.
Ingredients
  Low fat mayonnaise/Salad dressing 1⁄2 Cup (8 tbs)
  Lemon juice 2 Tablespoon
  Milk 1 Tablespoon
  Curry powder 1 Teaspoon
  Pepper 1⁄8 Teaspoon
  Frozen sweet peas 1 Cup (16 tbs)
  Frozen cooked deveined peeled shrimp 12 Ounce (thawed)
  Celery stalks 3⁄4 Cup (12 tbs), thinly sliced (2 medium sized)
  Canned shoestring potatoes 1 3⁄4 Ounce (1 1/4 cups)
  Cashew halves 1⁄2 Cup (8 tbs)
  Belgian endive head 1
Directions

1. In small bowl, mix all dressing ingredients.
2. 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.
3. 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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Taste: 
Sour
Feel: 
Smooth
Method: 
Stir Fried
Occasion: 
Christmas
Interest: 
Holiday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
135 Minutes
Ready In: 
150 Minutes
Servings: 
4

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2 Comments

Swatym's picture
Another excellent Shrimp recipe...
shantihhh's picture
Beautiful presentation! Looks sooo yummy!