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Gluten-Free Cashew Curry Shrimp Salad

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Updated Jan 23, 2013
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Pretty and packed with flavor and crunch, this salad is sure to become a favorite.

Gluten-Free Cashew Curry Shrimp Salad

  • Prep Time 15 min
  • Total 2 hr 15 min
  • Servings 4
  • Ingredients 11
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Ingredients

Curry Dressing

  • 1/2 cup reduced-fat mayonnaise or salad dressing
  • 2 tablespoons lemon juice
  • 1 tablespoon milk
  • 1 teaspoon curry powder
  • 1/8 teaspoon pepper

Salad

  • 1 cup frozen sweet peas
  • 1 package (12 oz) frozen cooked deveined peeled shrimp, thawed, drained, tail shells removed
  • 2 medium stalks celery, thinly sliced (3/4 cup)
  • 1 can (1.75 oz) shoestring potatoes (1 1/4 cups)
  • 1/2 cup cashew halves
  • 1 head Belgian endive

Instructions

  • Step 
    1
    In small bowl, mix all dressing ingredients.
  • Step 
    2
    Cook and drain peas as directed on bag. Rinse with cold water; drain. In medium bowl, place shrimp, celery and peas. Add dressing; toss to coat. Cover; refrigerate at least 2 hours to blend flavors.
  • Step 
    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.

Nutrition

390 Calories
23g Total Fat
24g Protein
21g Total Carbohydrate
5g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
390
Calories from Fat
210
Total Fat
23g
36%
Saturated Fat
4 1/2g
22%
Trans Fat
0g
Cholesterol
175mg
59%
Sodium
470mg
20%
Potassium
620mg
18%
Total Carbohydrate
21g
7%
Dietary Fiber
4g
14%
Sugars
5g
Protein
24g
% Daily Value*:
Vitamin A
35%
35%
Vitamin C
25%
25%
Calcium
8%
8%
Iron
25%
25%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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