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–+ servings
two halves of shrimp curry salad sandwiches stacked on top of one another on white plate.
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5 from 4 votes

Shrimp Curry Salad

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.
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: lunch
Servings: 4
Calories: 425kcal
Author: Courtney Paige

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.
    ingredients for creamy curry dressing in glass mixing bowl.
  • 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.
    shrimp cooking in black skillet.
  • 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.
    shrimp curry salad ingredients in galss mixing bowl.
  • 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!
    two halves of shrimp curry salad sandwiches stacked on top of one another on white plate.

Video

Notes

Tip for cooking shrimp: we want them to look like soft ‘c’s instead of tight ‘o’s.
Store in an airtight container in the fridge for up to 4 days.

Nutrition

Serving: 1serving | Calories: 425kcal | Carbohydrates: 36g | Protein: 24g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 8g | Cholesterol: 165mg | Sodium: 1003mg | Potassium: 682mg | Fiber: 7g | Sugar: 15g