Curry Shrimp Salad

Name: Curry Shrimp Salad
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Ingredients: 1 pound cooked large shrimp, peeled and deveined; 1 can (8 ounces) sliced water chestnuts, drained; 1 celery rib, thinly sliced; 2 green onions, thinly sliced; 3/4 cup Miracle Whip; 2 tablespoons soy sauce; 1/2 teaspoon curry powder; 1/4 cup slivered almonds, toasted

Total Time Prep: 10 min. + chilling

Yield 4 servings

Test Kitchen Approved

This curry shrimp salad gets its savory flavor from soy sauce and its satisfying crunch from toasted almonds, water chestnuts and celery. Serve it over a bed of greens, or turn it into a filling for a lettuce wrap or croissant sandwich.

Ingredients

1 pound cooked large shrimp, peeled and deveined
1 can (8 ounces) sliced water chestnuts, drained
1 celery rib, thinly sliced
2 green onions, thinly sliced
3/4 cup Miracle Whip
2 tablespoons soy sauce
1/2 teaspoon curry powder
1/4 cup slivered almonds, toasted

Directions

In a bowl, combine the shrimp, water chestnuts, celery and onions. In a small bowl, combine the Miracle Whip, soy sauce and curry powder. Stir into shrimp mixture. Cover and refrigerate for at least 2 hours. Sprinkle with almonds before serving.

The recipe is easy to prepare and tastes great as a main dish. The water chestnuts and celery give it just enough crunch.

Recipe Creator