Shrimp Salad

This salad can also be made for dinner. The original recipe calls for curry powder, but since it is not a favourite of mine, perhaps you can try chili powder instead or another spice that goes well with cilantro and shrimp.

SLPMGR @hollister44

Canada

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Ingredients

0 mins

2 servings

6-8jumbo shrimp, boiled in their shells, cooled, peeled and deveined
1/4 cminced celery
2scallions, very finely sliced
1/2 cplain yogurt
2 tbspmayonnaise
1 tspcurry powder or chili powder or whichever spice you'd prefer
to tasteSalt and freshly ground black pepper
2 tbspchopped fresh cilantro

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Steps

0 mins

1

Place the shrimp in a large bowl. In a separate bowl, combine the celery, scallions, yogurt, mayonnaise, and spice. Stir together well and season the mixture to taste with salt and pepper; pour the dressing over the shrimp and toss gently to coat them evenly. Cover and store in the fridge until ready to serve. Best if left overnight or for at least 2 hours.
2

Remove the shrimp from the fridge, toss and place a single portion on a bed of salad greens (approximately 1 c of torn romaine or other crisp lettuce per person). Sprinkle with fresh cilantro and serve. (385 calories/serving; GL=3, Glycals=12)