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Curried Shrimp And Vegetable Salad

Microwaverina's picture
Ingredients
  Onion 1 Small, thinly sliced
  Broccoli florets 2 Cup (32 tbs)
  Carrot 1 , shredded
  Garlic 1 Clove (5 gm), minced
  Honey 1 Tablespoon
  Canola oil 1 Tablespoon
  Lemon juice 1 Teaspoon
  Soy sauce 1 Teaspoon
  Curry powder 1⁄2 Teaspoon
  Paprika 1⁄4 Teaspoon
  Whole cumin seeds 1⁄8 Teaspoon
  Ground black pepper 1⁄8 Teaspoon
  Ground red pepper 1 Pinch
  Large shrimp 1 Pound, peeled and deveined
  Peanuts 1⁄4 Cup (4 tbs)
  Lettuce leaves 4
Directions

Place the onions in a 2-quart casserole.
Cover with a lid and microwave on high for 2 minutes, or until translucent.
Stir in the broccoli, carrots, and garlic.
In a cup, combine the honey, oil, lemon juice, soy sauce, curry powder, paprika, cumin seeds, black pepper, and red pepper.
Pour over the vegetables.
Cover with a lid and microwave on high for 2 minutes.
Stir, cover, and microwave on high for 2 to 3 minutes, or until the vegetables are crisp-tender.
Uncover and set aside to cool.
Place the shrimp in a 1 1/2-quart casserole.
Cover with a lid and microwave on high for 2 minutes.
Stir, then cover and microwave on high for 1 1/2 to 2 minutes, or until the shrimp just begin to turn opaque.
Drain.
Add to the vegetables.
Cover and chill, stirring occasionally.
Add the peanuts just before serving.
Serve on a platter lined with the lettuce leaves.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Main Dish
Method: 
Microwaving
Ingredient: 
Shrimp
Interest: 
Healthy

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