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Curried Shrimp Salad

 Curried Shrimp Salad
The recipe is easy to prepare and tastes great as a main dish. The water chestnuts and celery give it just enough crunch.
4 ServingsPrep: 10 min. + chilling


  • 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
  • Leaf lettuce
  • 1/4 cup slivered almonds, toasted


  • 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. Serve in a lettuce-lined bowl. Sprinkle;with almonds. Yield:
  • 4 servings.
Nutritional Facts: 1 serving (1 cup) equals 491 calories, 38 g fat (5 g saturated fat), 236 mg cholesterol, 955 mg sodium, 10 g carbohydrate, 3 g fiber, 27 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.