Curried Shrimp Salad

Curried Shrimp Salad Recipe with Jicama and Lemon Mayonnaise

Preparation time: 15 minutes | Cooking time: 0 minutes | Servings: 4

Introduction

Curried Shrimp Salad is a flavorful and refreshing dish that is perfect for a light lunch or dinner. The combination of succulent shrimp, crunchy jicama, and aromatic curry powder creates a unique and delicious flavor profile that is sure to impress your taste buds.

History

Curried Shrimp Salad is a modern twist on traditional shrimp salad recipes. The addition of curry powder adds a bold and exotic flavor to the dish, making it a popular choice for those looking to spice up their meals.

Ingredients

0.33 cup mayonnaise
1 tbsp lemon juice
2 tsp curry powder
1.25 lb (567 g) Cooked Medium shrimp, cut into 0.5-inch pieces
0.5 jicama, peeled and diced in 0.33-inch cubes (about 1 cup)
salt and pepper

How to prepare

1. In a large bowl, combine mayonnaise, lemon juice, and curry powder until the mixture is smooth. Add shrimp and jicama; toss them to evenly coat with the dressing. Season with salt and pepper to taste.

Variations

Add diced avocado for a creamy texture and extra heart-healthy fats.
Substitute Greek yogurt for mayonnaise for a lighter dressing option.
Mix in diced red bell pepper or cherry tomatoes for added color and flavor.

Cooking Tips & Tricks

Be sure to cook the shrimp until they are just opaque and firm to the touch. Overcooking can result in tough and rubbery shrimp.

- For a more intense curry flavor, toast the curry powder in a dry skillet before adding it to the mayonnaise mixture.

- Feel free to customize the salad with your favorite mix-ins, such as diced mango, chopped cilantro, or toasted coconut.

Serving Suggestions

Serve Curried Shrimp Salad on a bed of mixed greens or with a side of crusty bread for a complete meal. It also pairs well with a refreshing cucumber salad or a tangy mango salsa.

Cooking Techniques

To cook shrimp, bring a pot of salted water to a boil and add the shrimp. Cook for 2-3 minutes until they turn pink and opaque. Drain and rinse with cold water to stop the cooking process.

Ingredient Substitutions

Substitute cooked chicken or tofu for shrimp for a vegetarian option.

- Use diced celery or water chestnuts instead of jicama for a similar crunchy texture.

Make Ahead Tips

Curried Shrimp Salad can be made ahead of time and stored in the refrigerator for up to 2 days. Just be sure to wait to add the shrimp until ready to serve to prevent them from becoming rubbery.

Presentation Ideas

Garnish Curried Shrimp Salad with a sprinkle of chopped fresh herbs, such as cilantro or parsley, for a pop of color and flavor. Serve in a decorative bowl or on a platter for an elegant presentation.

Pairing Recommendations

Curried Shrimp Salad pairs well with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio. For a non-alcoholic option, try serving with a refreshing iced tea or sparkling water with a splash of citrus.

Storage and Reheating Instructions

Store any leftover Curried Shrimp Salad in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm in the microwave or enjoy cold straight from the fridge.

Nutrition Information

Calories per serving

250

Carbohydrates

- Total Carbohydrates: 10g

- Dietary Fiber: 2g

- Sugars: 2g

Fats

- Total Fat: 15g

- Saturated Fat: 2g

- Trans Fat: 0g

Proteins

- Protein: 25g

Vitamins and minerals

Vitamin C: 20% DV

- Iron: 15% DV

Alergens

Contains shellfish (shrimp)

- Contains eggs (mayonnaise)

Summary

Curried Shrimp Salad is a nutritious dish that is rich in protein and vitamin C. It is a great source of lean protein and healthy fats, making it a satisfying and balanced meal option.

Summary

Curried Shrimp Salad is a delicious and nutritious dish that is perfect for a light and refreshing meal. With its bold flavors and crunchy texture, it is sure to become a new favorite in your recipe rotation. Enjoy!

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for Curried Shrimp Salad. It was a warm summer day, and I was visiting my dear friend Margaret in her quaint little cottage by the sea. Margaret was an excellent cook, and she had a knack for creating dishes that were both comforting and adventurous.

On that particular day, Margaret had decided to prepare a special lunch for us, and she asked me to assist her in the kitchen. As she gathered the ingredients for the salad, I couldn't help but be intrigued by the combination of flavors and spices she was using. The aroma of curry powder filled the air, and I knew that this was going to be a meal to remember.

Margaret explained to me that she had learned the recipe for Curried Shrimp Salad from a friend she had met on her travels to India. She had spent several months exploring the vibrant and diverse cuisine of the country, and this particular dish had become one of her favorites. As she shared stories of her adventures and the people she had met along the way, I felt a deep sense of admiration for her sense of curiosity and willingness to step out of her comfort zone.

As we prepared the salad together, Margaret guided me through each step with patience and grace. She showed me how to devein and peel the shrimp, how to marinate them in a fragrant blend of spices, and how to create a creamy dressing with coconut milk and yogurt. I watched in awe as she expertly mixed the ingredients together, her hands moving with a fluidity that only comes from years of practice and passion for cooking.

Once the salad was assembled, Margaret and I sat down at her rustic wooden table overlooking the ocean. The sun was beginning to set, casting a warm golden glow over the water. We savored each bite of the Curried Shrimp Salad, the flavors exploding on our tongues in a symphony of sweet, spicy, and savory notes. I could taste the memories of Margaret's travels in every bite, and I felt a deep connection to the people and places that had inspired this dish.

As we finished our meal, Margaret leaned back in her chair with a contented sigh. She looked at me with a twinkle in her eye and said, "Cooking is more than just following a recipe, my dear. It's about embracing new experiences, learning from others, and creating something beautiful to share with the ones you love." Those words resonated with me deeply, and I knew that this recipe for Curried Shrimp Salad would always hold a special place in my heart.

Years have passed since that day at Margaret's cottage by the sea, but the memory of that meal and the lessons I learned from her have stayed with me. I have continued to explore new recipes and flavors, drawing inspiration from the people I meet and the places I visit. Each time I make Curried Shrimp Salad, I am transported back to that moment of wonder and discovery, grateful for the gift of cooking and the joy it brings to my life.

So, the next time you taste a dish that fills you with a sense of wonder, remember to savor not just the flavors, but the stories and experiences that have shaped it. And perhaps, like me, you will find that cooking is not just about creating delicious meals, but about creating lasting memories and connections that nourish the soul.