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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.
  • Total Time
    Prep: 10 min. + chilling
  • Makes
    4 servings


  • 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.

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Average Rating:
  • Mrs_Wylie
    Mar 11, 2013

    We were out of water chestnuts so I used diced carrots instead. Note the color of the mayo plus soy sauce is brownish - don't be alarmed - it tastes great!

  • schnuckelchen
    Jul 30, 2010

    The recipe looked good, - - but it turned out to be excellent. My husband and I really enjoyed the salad as a main meal - on a very hot day.July 30, 2010Schnuckelchen