Curriedshrimpsaladappetizer Recipes

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EASY CURRIED SHRIMP

This is my mom's recipe - it's very quick to make. I used to make this in college every Friday during Lent. You can make the curry start to finish in the time it takes the rice to cook. The amount of curry and ginger is the starting amount; I use up to twice that much, but adjust it to taste.

Provided by ChrisMc

Categories     Curries

Time 15m

Yield 2-3 serving(s)

Number Of Ingredients 11



Easy Curried Shrimp image

Steps:

  • Melt butter with curry, onion, and ginger and cook until onion begins to soften.
  • Add the flour and stir to combine with butter.
  • Add the broth, milk, salt, sugar and lemon and stir to combine with flour.
  • Bring to a simmer and add the shrimp.
  • Simmer until the shrimp is cooked.
  • Serve over rice.

3 tablespoons butter
2 teaspoons curry
1/4 cup onion
1/8 teaspoon dried ginger or 1 teaspoon fresh ginger
3 tablespoons flour
1 cup chicken broth
1 cup milk
3/4 teaspoon salt
3/4 teaspoon sugar
2 teaspoons lemon juice
8 ounces shrimp

INDIAN SHRIMP CURRY

This is a subtle yet richly flavored curry that complements shrimp perfectly. A very authentic taste, and a very easy meal to prepare when you are in a hurry. Make sure you pop the shrimp tails off before adding to skillet. Serve with rice.

Provided by Jacqueline B

Categories     World Cuisine Recipes     Asian     Indian

Time 30m

Yield 4

Number Of Ingredients 13



Indian Shrimp Curry image

Steps:

  • Heat the oil in a large skillet over medium heat; cook the onion in the hot oil until translucent, about 5 minutes. Remove the skillet from the heat and allow it to cool slightly, about 2 minutes. Add the garlic, ginger, cumin, turmeric, paprika, and ground chile (see Note) to the onion and stir over low heat. Pour the tomatoes and coconut milk into the skillet; season with salt.
  • Cook the mixture at a simmer, stirring occasionally, about 10 minutes. Stir the shrimp, fresh cilantro, and dried cilantro into the sauce mixture; cook another 1 minute before serving.

Nutrition Facts : Calories 416.2 calories, Carbohydrate 10.9 g, Cholesterol 146 mg, Fat 32.1 g, Fiber 2.9 g, Protein 23 g, SaturatedFat 20.5 g, Sodium 930.4 mg, Sugar 3.5 g

2 tablespoons peanut oil
½ sweet onion, minced
2 cloves garlic, chopped
1 teaspoon ground ginger
1 teaspoon ground cumin
1 ½ teaspoons ground turmeric
1 teaspoon paprika
½ teaspoon red chili powder
1 (14.5 ounce) can chopped tomatoes
1 (14 ounce) can coconut milk
1 teaspoon salt
1 pound cooked and peeled shrimp
2 tablespoons chopped fresh cilantro

CURRIED SHRIMP SALAD APPETIZER

Courtesy of Shawn Sidey and Celebrity Kitchens. During the demo, Shawn forgot the coconut milk - didn't even miss it. THIS is FABULOUS (and fabulously EASY). Perfect appetizer, light lunch, or light dinner (if portions are increased). Best served at room temp. Can add a dash of cayenne if you like the heat (and you know *I* do ;)

Provided by nomnom

Categories     Lunch/Snacks

Time 25m

Yield 5 serving(s)

Number Of Ingredients 9



Curried Shrimp Salad Appetizer image

Steps:

  • heat a sprayed large skillet over medium-high heat.
  • add onion, saute until soft (4 minutes).
  • add ginger and curry; saute 1 minute.
  • add shrimp; stir to incorporate.
  • kill the heat and remove from heat source.
  • stir in cilantro and season with black pepper.
  • Arrange salad greens on salad plates.
  • divide shrimp mixture between 5.
  • sprinkle bell pepper around for garnish.
  • Savor the flavor.

Nutrition Facts : Calories 100.7, Fat 1.2, SaturatedFat 0.3, Cholesterol 176.7, Sodium 204.4, Carbohydrate 2.4, Fiber 0.7, Sugar 0.7, Protein 19.3

cooking spray
1 small red onion, chopped
1 tablespoon fresh ginger, peeled,minced
1 tablespoon curry powder
1 lb cooked shrimp, peeled,deveined
2 tablespoons fresh cilantro, chopped
fresh cracked black pepper (for seasoning)
salad greens (exotic or spring mix preferable)
1 red bell pepper, diced finely,for garnish (optional)

CURRIED CHICKPEA SALAD PITAS

Provided by Katie Lee Biegel

Categories     main-dish

Time 8h20m

Yield 4 to 6 servings

Number Of Ingredients 19



Curried Chickpea Salad Pitas image

Steps:

  • Add the mayonnaise, yogurt, lemon juice, curry powder, honey, salt and pepper to a food processor. Pulse a few times to combine. Add the chickpeas and pulse until the chickpeas are slightly smashed, 5 or 6 more times.
  • Empty the mixture into a serving bowl. Fold in the raisins and cilantro until everything is fully coated. Serve immediately or refrigerate until ready to serve. Serve in a pita with cabbage mix and Ryan's Pickled Onions.
  • Add the onions, apple cider vinegar, white vinegar, sugar, peppercorns, salt and 1 cup water to a glass pint jar. Stir or shake well to mix. Let marinate overnight in the refrigerator, then keep for up to a month in the fridge.

1/2 cup mayonnaise
1/4 cup plain yogurt
2 tablespoons fresh lemon juice
2 teaspoons curry powder
2 teaspoons honey
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
2 (15.5 ounce) cans chickpeas, rinsed and drained
1/4 cup golden raisins
2 tablespoons cilantro, chopped
4 to 6 pieces pita bread, for serving
Packaged slaw mix, for serving
Ryan's Pickled Onions, for serving (recipe follows)
1 large red onion, sliced
1/4 cup apple cider vinegar
1/4 cup white vinegar
2 tablespoons sugar
1 tablespoon black peppercorns
2 teaspoons salt

CURRIED RICE SALAD

This rice salad has it all in the flavor and texture department. I love the nuttiness of the rice blend paired with the peppery arugula, tart apricots and sweet curry vinaigrette.

Provided by Kardea Brown

Categories     side-dish

Time 1h40m

Yield 4 to 6 servings

Number Of Ingredients 12



Curried Rice Salad image

Steps:

  • Combine the rice, vegetable stock and 1/4 teaspoon salt in a medium saucepan. Bring to a boil; cover, reduce the heat to low and simmer until the liquid is absorbed and the rice is tender, 40 to 45 minutes. Stir in the apricots and shallot during the last 5 minutes of cooking.
  • Spread the rice in a single layer on a parchment paper-lined rimmed baking sheet to cool to room temperature, about 30 minutes.
  • Make the vinaigrette: Whisk together the vinegar, curry powder, honey, 1/4 teaspoon salt and 1/4 teaspoon pepper. Gradually whisk in the olive oil until combined.
  • Transfer the cooled rice to a serving bowl. Add the desired amount of the vinaigrette, then the arugula, pine nuts and mint, and toss to combine. Season with salt and pepper.

1 cup wild and long-grain rice blend
2 cups vegetable stock
Kosher salt and freshly ground black pepper
1/2 cup chopped dried apricots
1 large shallot, thinly sliced
2 tablespoons apple cider vinegar
1 teaspoon curry powder
1 teaspoon honey
6 tablespoons extra-virgin olive oil
3 cups baby arugula
1/2 cup toasted pine nuts
2 tablespoons chopped fresh mint

CURRIED SHRIMP WITH COCONUT MILK

Provided by Food Network

Categories     appetizer

Yield 4 servings

Number Of Ingredients 14



Curried Shrimp with Coconut Milk image

Steps:

  • Heat large skillet over medium heat, then add 1 tablespoon butter. When foam subsides, add shrimp and cook until they just turn pink. Remove from pan and reserve. Add remaining 1 tablespoon butter to pan. When it melts, add onions and stir; cook 5 minutes until softened. Sprinkle 1 teaspoon salt, 1/2 teaspoon pepper, curry powder, garlic and ginger over the onions, reduce heat to low, and cook gently 5 minutes until onions are softened and translucent. Add red pepper and chayote and cook 5 minutes. Add about 2/3 of the coconut milk and simmer, uncovered, 10 minutes to bring flavors together. Add shrimp back to skillet along with scallions, cilantro leaves and lime juice. Taste and adjust seasoning adding more pepper if necessary, adding more coconut milk if desired for a soupier consistency. Serve over rice.

2 tablespoons butter
1 1/2 pounds large raw shrimp, shelled and deveined
1 yellow onion, chopped
2 teaspoon salt
1 teaspoon freshly ground pepper
1 tablespoons Madras curry powder
2 cloves garlic, minced or pureed
3-inch piece of ginger, grated (2 tablespoons)
1 red pepper, cut into julienne
1 chayote squash (christophine), diced
One 13-ounce can coconut milk
1 bunch scallions, cut into 1-inch lengths
1/2 bunch fresh cilantro, leaves only
Juice of 1/2 lime, freshly squeezed

CURRIED SHRIMP SALAD

Absolutely scrumptious party perfect salad. Especially grand for luncheons. Best if made at least one day before serving so the flavors meld.

Provided by KTDances

Categories     Lunch/Snacks

Time 30m

Yield 16 serving(s)

Number Of Ingredients 12



Curried Shrimp Salad image

Steps:

  • Cook the shrimp and rice (not together).
  • Chop celery.
  • Toast the slivered almonds on a baking sheet in your oven.
  • Set aside half the slivered almonds.
  • When everything has cooled, mix together and add your dash of garlic salt.
  • Refrigerate until serving day (1-2 days later).
  • Serve on butter lettuce.
  • Sprinkle with reserved slivered almonds.

Nutrition Facts : Calories 347.1, Fat 14.1, SaturatedFat 1.4, Cholesterol 89.7, Sodium 781.9, Carbohydrate 38.8, Fiber 3.7, Sugar 4.3, Protein 16.7

3 cups shrimp, cooked
3 cups rice, cooked
2 cups peas
2 cups celery, chopped
1/2 cup chutney
1 1/2 teaspoons salt
3/4 cup French dressing
1 teaspoon curry powder
1 (3 ounce) jar pimientos
8 ounces slivered raw almonds
1 dash garlic salt
1 head butter lettuce

CURRIED SHRIMP PASTA

his light and spicy shrimp dish comes together easily. My favorite pasta to use is capellini, but angel hair works fine if it isn't available. -Thomas Faglon, Somerset, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings

Number Of Ingredients 8



Curried Shrimp Pasta image

Steps:

  • Cook pasta according to package directions, adding snap peas during the last 1-2 minutes of cooking. Drain, reserving 1/2 cup pasta water., In a large skillet, heat oil over medium-high heat; saute shrimp 2 minutes. Add seasonings and green onions; cook and stir until shrimp turn pink, 1-2 minutes. Add pasta and peas; heat through, tossing to combine and adding reserved pasta water if desired.

Nutrition Facts : Calories 404 calories, Fat 10g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 588mg sodium, Carbohydrate 50g carbohydrate (4g sugars, Fiber 5g fiber), Protein 28g protein. Diabetic Exchanges

8 ounces uncooked angel hair pasta
8 ounces fresh sugar snap peas (about 2 cups), halved diagonally
2 tablespoons olive oil
1 pound uncooked shrimp (26-30 per pound), peeled and deveined
3 teaspoons curry powder
1 teaspoon ground cumin
3/4 teaspoon salt
6 green onions, diagonally sliced

CURRIED SHRIMP

Provided by Marge Perry

Categories     Potato     Kid-Friendly     Low Cal     High Fiber     Dinner     Mango     Shrimp     Healthy     Self     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Small Plates

Yield makes 4 servings

Number Of Ingredients 12



Curried Shrimp image

Steps:

  • Sprinkle potato pieces with 1 tbsp water; microwave, covered, until fork-tender, 3 minutes. Heat oil and curry powder in a large skillet over medium heat. Cook onion until soft, 3 to 4 minutes. Push onion to side of skillet. Add shrimp; cook 2 minutes per side. Stir in potatoes and bell pepper; cook until pepper softens, 1 to 2 minutes. Add mango, coconut milk, fish sauce, sriracha and sugar. Simmer 2 minutes. Remove from heat; add basil.

1 large baking potato, peeled and chopped into ½-inch pieces
1 tbsp canola oil
2 tbsp curry powder
1/2 cup thinly sliced onion
1 1/2 lb large shrimp, shelled and deveined
1 green bell pepper, cored, seeded and cut into thin strips
1 mango, cut into thin strips
1 cup light coconut milk
2 tbsp fish sauce
1/2 tsp sriracha
1 tsp sugar
1/3 cup chopped fresh basil

CURRY SHRIMP

I created this Indian-style shrimp when we were entertaining some friends, one of our favorite things to do. It works on the stovetop or the grill. -Shana Conradt, Appleton, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 11



Curry Shrimp image

Steps:

  • In a large skillet, heat oil over medium-high heat. Add onion; cook and stir 1-2 minutes or until tender. Add shrimp; cook and stir 2 minutes. Add garlic and curry powder; cook and stir 30-60 seconds longer or until shrimp turn pink., Remove from heat. Stir in remaining ingredients. If desired, serve with rice.

Nutrition Facts : Calories 147 calories, Fat 5g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 293mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 21g protein. Diabetic Exchanges

1 tablespoon olive oil
1/4 cup finely chopped onion
1 pound uncooked shrimp (31-40 per pound), peeled and deveined
1 garlic clove, minced
1 teaspoon curry powder
1/3 cup fat-free plain Greek yogurt
2 tablespoons chopped fresh cilantro
1 tablespoon water
1/4 teaspoon salt
1/4 teaspoon pepper
Hot cooked rice, optional

CURRIED SHRIMP

This is a curried dish that is made from coriander and cumin as the curry. Substitute curry powder if you are unable to get these spices. It also uses hot fresh peppers which can be either red or green, jalapeno or serrano. This goes great with Saffron Rice.

Provided by threeovens

Categories     Curries

Time 25m

Yield 4 , 4 serving(s)

Number Of Ingredients 11



Curried Shrimp image

Steps:

  • Peel and devein shrimp. Heat butter in a skillet over medium heat. Add onion and jalapeno pepper and saute until softened, about 3 minutes. Add shrimp, salt and pepper to taste. Cook, stirring often, about 3 more minutes. Season with cardamom and cumin and stir. Add in the lime juice, sour cream, and yogurt. Bring to a gentle boil, stirring. Sprinkle with chopped cilantro and serve.

Nutrition Facts : Calories 388.3, Fat 21.9, SaturatedFat 12.4, Cholesterol 303.8, Sodium 339.2, Carbohydrate 9.4, Fiber 0.8, Sugar 2.7, Protein 37.9

1 1/2 lbs medium shrimp, raw
2 tablespoons butter
1/2 cup onion, chopped
1 teaspoon jalapeno peppers, minced or 1/4 teaspoon dried red pepper flakes
salt & freshly ground black pepper
1/4 teaspoon ground cardamom or 1/4 teaspoon curry powder
1/2 teaspoon ground cumin or 1/2 teaspoon curry powder
1 lime, juiced
1 cup sour cream
1/2 cup plain yogurt
/ cup fresh cilantro, chopped

INDIAN CURRIED SHRIMP

Categories     Shellfish     Quick & Easy     Diwali     Coconut     Shrimp     Curry     Cilantro     Bon Appétit

Yield Makes 2 servings; can be doubled

Number Of Ingredients 7



Indian Curried Shrimp image

Steps:

  • Heat oil in heavy large skillet over medium-high heat. Add onion; sauté until soft, about 4 minutes. Add ginger and curry powder; sauté 1 minute. Stir in coconut milk. Simmer 2 minutes. Add shrimp and simmer until opaque in center, about 3 minutes. Stir in cilantro. Season with salt and pepper.

1 tablespoon olive oil
1 small onion, chopped
1 tablespoon minced peeled fresh ginger
1 tablespoon curry powder
1 13 1/2-ounce can unsweetened coconut milk
8 uncooked large shrimp, peeled, deveined
2 tablespoons chopped fresh cilantro

CURRIED SHRIMP TARTS

Make and share this Curried Shrimp Tarts recipe from Food.com.

Provided by Docs Mom

Categories     < 15 Mins

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 10



Curried Shrimp Tarts image

Steps:

  • Stir together first 6 ingredients. Spoon mixture into pastry shells. Spoon 1/2 teaspoons mango chutney over each tart; sprinkle with desired toppings.

Nutrition Facts : Calories 3660.1, Fat 243.5, SaturatedFat 64.4, Cholesterol 31.2, Sodium 3743.4, Carbohydrate 322.3, Fiber 11.8, Sugar 1.4, Protein 45.5

1 cup cooked shrimp, chopped
0.5 (8 ounce) package cream cheese, softened
3 tablespoons green onions, chopped
1 tablespoon fresh lime juice
3/4 teaspoon curry powder
1/4 teaspoon ground red pepper
15 mini-phyllo pastry shells
2 1/2 tablespoons jarred mango chutney
fresh chives, chopped
sweetened flaked coconut, toasted

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Curried Shrimp Salad Appetizer Food.com. purple onion, cooked shrimp, fresh ginger, red bell pepper, curry powder and 4 more. Waka Waka Salad Appetizer Food Network. green cabbage, ground black pepper, minced ginger, cilantro leaves and 12 more. Plan Shop. Add Recipes Clear Meal Plan Print Taste Preferences Make Yummly Better. Add All Recipes to Shopping List (0) ...
From yummly.com


COCONUT-CURRIED SHRIMP WITH COUSCOUS & PEAS - EVERYDAY FOOD
Sarah Carey takes you through a Coconut-Curried Shrimp with Couscous recipe that's layered with incredible flavor and cooks up in just 20 minutes. A dash of ...
From youtube.com


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