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Cashew Curry Shrimp Salad

  • Prep 15 min
  • Total 2 hr 15 min
  • Ingredients 10
  • Servings 4

Ingredients

Curry Dressing

1/2
cup mayonnaise or salad dressing
2
tablespoons lemon juice
1
tablespoon milk
1
teaspooon curry powder

Salad

1
cup frozen sweet peas (from 12 oz bag)
1
package (12 oz) frozen cooked peeled and deveined shrimp, thawed, drained and tails removed
2
medium stalks celery, thinly sliced ( 3/4 cup)
1
can (1 3/4 oz) shoestring potatoes (1 1/4 cups)
1/2
cup cashew halves
1
head Belgian endive
2009 © and ®/™ of General Mills

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
390
Calories from Fat
215
% Daily Value
Total Fat
24g
Saturated Fat
5g
Cholesterol
175mg
Sodium
570mg
Total Carbohydrate
25g
Dietary Fiber
6g
Protein
25g
% Daily Value*:
Exchanges:
1 Starch; 2 Vegetable; 3 Lean Meat; 2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

Chow mein noodles can be used instead of shoestring potatoes.

The shrimp mixture can be made up to 24 hours ahead of time; add cashews and potatoes just before serving. Also, the endive leaves can be separated, washed, wrapped in a damp paper towel and stored in a plastic bag up to 24 hours before serving.

You may find several types of curry powder in your grocery store, but the most common blends are labeled either curry powder (mild) or Madras curry powder (a bit hotter).

Directions

  • 1 Make Curry Dressing. Cook and drain peas as directed on bag. Rinse with cold water; drain.
  • 2 Place shrimp, celery and peas in medium bowl. Add dressing; toss to coat. Cover and refrigerate at least 2 hours to blend flavors.
  • 3 Just before serving, gently stir shoestring potatoes and cashews into shrimp mixture. Arrange endive leaves, pointed ends out, around edge of medium serving platter or 4 plates. Spoon shrimp mixture into center of platter or divide among 4 plates. Sprinkle with additional cashews and shoestring potatoes if desired.

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