This Shrimp Curry Salad is creamy, zesty, and packed with fresh crunch in every bite. Tender shrimp, crisp veggies, herbs, and a bold curry-lime dressing make it delicious on crackers, tucked in a wrap, or enjoyed straight from the bowl.
This blog post is sponsored by Best Foods Facts and the United Soybean Board. All thoughts and opinions are my own. Thank you for supporting A Paige Of Positivity.
Why You’ll Love this Shrimp Salad
I never thought I’d love a seafood salad until I made this shrimp curry version—and now I can’t stop! It’s bold, creamy, and has the perfect mix of crunch and spice that makes every bite exciting.
The curry dressing takes it to the next level, giving the shrimp zesty, slightly sweet, and totally irresistible thai flavors. Whether you’re scooping it on crackers, piling it into a wrap, or just eating it straight from the bowl, this one’s a keeper.
It’s also a super versatile recipe—you can swap in your favorite herbs, toss in extra nuts, or adjust the spice to fit your taste. Perfect for meal prep or a quick lunch, it’s the kind of recipe you’ll find yourself making again and again.
And if you’re a shrimp lover, also try my Shrimp and Mango Salad, One Pot Lemon Garlic Shrimp Pasta or these Honey Teriyaki Shrimp Lettuce Wraps, too! All healthy recipes that you toss shrimp into for a protein packed meal.
Recipe Ingredients
- Shrimp: Peeled, de-veined, and tails removed.
- Veggies: Carrots, bell peppers, carrots and herbs.
- Crunch: We’ll add slivered almonds, cranberries + green apple for extra texture and flavor.
- Dressing: Made with mayo, greek yogurt, sriracha, hot honey, curry powder and lime juice.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- Swap the shrimp for another protein! Canned tuna, shredded chicken, or a can of chickpeas for a vegetarian option. This recipe makes a great chicken salad, too.
- Veggies: Water chestnuts or celery would go great in this recipe for extra crunch. Green onions, snow peas or cherry tomatoes for more color and flavor.
- Dressing: If you like it extra spicy add more hot sauce/sriracha. If you prefer it richer, you don’t have to combine mayonnaise with the greek yogurt, instead use strictly mayo.
Farm-Raised Shrimp
Recently, I had the opportunity to explore yet another US based Aquaculture farm raising shrimp (RDM Aquaculture outside of Indianapolis). As a consumer, I think it is our responsibility to learn about where our food comes from and how it’s raised! Check out my Hot Honey Shrimp Bowls made in partnership with them, too.
Aquaculture is essentially farming in water. It’s the breeding, raising, and harvesting of fish, shellfish and aquatic plans. Some key take aways about aquaculture:
- It’s incredibly efficient!
- US Soy provides a sustainable, high-quality protein source for aquaculture, reducing reliance on fishmeal while supporting healthy growth and ocean conservation.
- Oceans cannot keep up with the demand. We can produce fish where wild fish cannot survive; often in a cleaner, healthier environment.
- Focused on doing more, with less!
How to Make This Recipe
1. In a large bowl, make the curry dressing. Stir the dressing ingredients together until smooth.
2. Cook the shrimp (ensure it’s deveined, peeled, and tails removed before). Heat a large skillet to medium heat with a splash of olive oil. Once warm, place shrimp in a pan. Cook for 90 seconds on each side.
3. Once the shrimp has cooled, dice it bite sized – a nice balance between minced and small pieces! We want shrimp in every bite, so smaller is better.
4. Let the shrimp cool to room temperature while you chop the red onion, red pepper, apple, carrot and herbs.
5. Add all the salad ingredients to the large mixing bowl with the dressing. Stir together until everything is covered. Taste test and adjust anything to your liking (i.e. make it more creamy with extra mayo, more veggies, a little more heat – this salad is totally customizable to you!)
6. Serve it up! Spoon shrimp mixture into lettuce wraps, between two slices of sourdough, with crackers, etc!
PRO TIPS
- Dice all of the ingredients finely! This curry shrimp salad is packed with flavor and it’s important to get a little bit of everything in each bite.
Recipe FAQs
Store this shrimp salad recipe in an airtight container in the fridge for up to 4 days. This shrimp salad keeps well if you want to make it for meal prep!
There’s multiple options when it comes to buying shrimp. I go for quality and convenience: peeled, tails removed, and deveined. Always look for the credentials: ASC, VAP, or MSC!
Peeled: The shell covers the entire shrimp. You’ll need to peel the shrimp before cooking them. Buying peeled shrimp significantly cuts down on prep time.
Tails Removed: Peeled shrimp doesn’t necessarily mean the tail is removed. With tails removed too, you can eat the entire thing.
De-veined: If your shrimp have a little brown string down the middle of their bodies, it needs to be deveined. Watch this short video on deveining shrimp if you need help.
Frozen vs. Fresh: Either will work. To quickly thaw frozen shrimp, submerged in a bowl of warm water. It should only take about 20 minutes or so, change the water out once to speed up the process.
Raw vs. Cooked: Again either work. Shrimp take minimal time to cook (3-5 min) so it’s really personal preference here. If you’ve got access to fresh, raw shrimp, go for it!
We want to avoid overcooking the shrimp in this recipe for optimal texture. Raw shrimp are translucent gray. When fully cooked, they turn pink and opaque with bright red tails.
Perfectly cooked shrimp curl into a loose “C” shape. If they’re tightly curled into an “O,” they’re usually overcooked.
On land, they can be grown and harvested in 3-4 months, whereas in the ocean, it takes 9 months. 1-2% of total shrimp/prawns make it in the wild, whereas 60-70% of the shrimp/prawns make it when sustainably farmed!
Serving suggestions
Serve your curried shrimp salad in lettuce wraps or endive leaves, on a sandwich, in a tortilla, on salad greens (arugula would be tasty!) or all on its own with a fork! I also like scooping this with chips or a seedy cracker, similar to how I’d eat a tuna salad. I like an extra squeeze of lime juice on top before serving!
More Recipes You’ll Love
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating and comment in the recipe card below. Thanks for visiting!
Shrimp Curry Salad
Equipment
- Mixing Bowl
- skillet
- Rubber Spatula
- measuring cups / spoons
- knife & cutting board
Ingredients
- 1 lbs Shrimp, peeled and deveined, tails removed
- 1/2 tbsp olive oil
- 1/2 small red onion, diced
- 1 red bell pepper, diced
- 1/2 green apple, diced
- 1 cup carrots, matchsticks or finely diced
- 1/2 cup cilantro / mint, finely chopped
- 1/4 cup almonds/cashews, chopped
- 2 tbsp Thai basil, finely chopped
Dressing
- 1/2 cup Light mayo
- 1/3 cup Greek yogurt
- 1 tsp sriracha
- 1/2 tbsp hot honey
- 1 tbsp Curry powder
- 1 Lime, juiced
- 1/2 tsp Salt
- 1/2 tsp pepper
For Serving
- Sourdough Bread, lettuce wraps, w/ rice thins
Instructions
- In a large bowl, make the curry dressing. Stir the dressing ingredients together until smooth.
- Cook the shrimp (ensure it’s deveined, peeled, and tails removed before). Heat a large skillet to medium heat with a splash of olive oil. Once warm, place shrimp in a pan. Cook for 90 seconds on each side.
- Let the shrimp cool to room temperature while you chop the red onion, red pepper, apple, carrot and herbs.
- Once the shrimp has cooled, dice it bite sized – a nice balance between minced and small pieces! We want shrimp in every bite, so smaller is better.
- Add all the salad ingredients to the large mixing bowl with the dressing. Stir together until everything is covered.
- Taste test and adjust anything to your liking (i.e. make it more creamy with extra mayo, more veggies, a little more heat – this salad is totally customizable to you!)
- Serve it up! Spoon shrimp mixture into lettuce wraps, between two slices of sourdough, with crackers, etc!
Nutrition
Video
Notes
Looking for this in MyFitnessPal?
If you’re using MyFitnessPal, search ‘A Paige Of Positivity’ and find SHRIMP CURRY SALAD calories and nutrition facts. Disclaimer: for most accurate macronutrients and caloric breakdown, it is recommended that you input each ingredient into your MyFitnessPal food diary.
I’d love to hear your thoughts in the comments below. It’s my passion to create dishes that can be shared with others. Tell me something you loved or just say hi!
this is such a good recipe – an excellent change up from chicken salad too!
Such a yummy change up from chicken salad but with a similar vibe
Great Flavor!
This is such a good and easy recipe! I love tuna salad and this is a nice change with the shrimp and tangy curry dressing. Perfect for a sandwich or to eat with crackers for lunches for the week!