I’m a huge fan of yellow curry and am always looking for new ways to use it. I also appreciate something that I can make ahead and that has the flavors to impress. And if it’s easy to make and doesn’t use a long list of ingredients, then it ends up in the favorite recipe category pretty quickly.
This Curried Shrimp and Cauliflower recipe ticks all of those boxes. Cooked ready-to-use shrimp are generally pretty easy to come by (if you decide to use them). The cauliflower adds a crunchy element without a strong flavor, allowing the sweet shrimp to remain the star.
It also keeps its moisture well. So you can make this salad a day in advance and give the flavors time to mingle and evolve. Its nice served all by itself or as part of a salad platter, rolled in a wrap, or piled onto a light fluffy roll or croissant.
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- 2 Servings
- 10 Ounces Shrimp
- 1/2 Fresh Lemon
- 1/2 Cup Raw Cauliflower - Diced
- 1/4 Cup Onion - Diced
- 4 Tablespoons Red Bell Pepper - Finely Diced, optional
- 1/2 Cup Mayonnaise, make sure sugar is NOT the first ingredient
- 1 1/2 Teaspoons Yellow Curry Powder
- 1 Teaspoon Fresh Lemon Juice
- Pinch Cayenne Pepper, optional
- You can either used purchased shrimp that has already been cooked, peeled or deveined. If you don't have that option, making poached shrimp is easy.
- Add the fresh shrimp to boiling water. Cut a lemon in half and squeeze the juice into water and add the rind to the pot.
- Boil for 5 minutes or until the shrimp turn pink.
- Allow them to cool. Then remove the shell and vein from the back.
- In the meantime, combine the mayonnaise, curry powder, lemon juice and, for an extra kick of spice, a pinch of cayenne pepper.
- Combine all of the ingredients and place in a covered dish in the refrigerator for minimally one hour in order to let the flavors combine.
Feeding a crowd? Here’s a version of this recipe using rice as base: Cold Curried Rice and Shrimp Recipe
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