Curried Shrimp and Cauliflower Salad

(Last Updated On: June 7, 2019)

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.

Visit our Food Finds/Recipes Section to for our collection of recipes inspired by our travels around the world.

Curried Shrimp and Cauliflower Salad

Curried Shrimp and Cauliflower Salad

Curried Shrimp and Cauliflower Salad


  • 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


  1. 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.
  2. 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.
  3. Boil for 5 minutes or until the shrimp turn pink.
  4. Allow them to cool. Then remove the shell and vein from the back.
  5. In the meantime, combine the mayonnaise, curry powder, lemon juice and, for an extra kick of spice, a pinch of cayenne pepper.
  6. 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.

Curried Chicken and Cauliflower Salad


Feeding a crowd? Here’s a version of this recipe using rice as base: Cold Curried Rice and Shrimp Recipe



Some of the links on this article are affiliate links, which means that if you click on them and make a purchase, we receive a small referral fee. If you find the links useful and do make a purchase, thanks so much for your support!

Leave a Comment

Skip to Recipe