Shrimp Curry Salad with Cashews


4-cups Boston lettuce, cut into bite size pieces

1-cup Sweet peas, frozen

12-ounces Shrimp (frozen, cooked, peeled & deveined, thawed, Drained and remove tails.)

2-stalks Celery, sliced

1¼-cups Shoestring potatoes, canned

½-cups Cashews, chopped

Curry Dressing

(See recipe below)


Cook and drain peas according to directions on package; rinse with cold water and drain. Make Curry Dressing; set aside.

Combine peas, shrimp, lettuce, celery, and dressing; toss to coat. Cover and refrigerate for three hours to let flavors blend. Just before serving stir in shoestring potatoes and cashews; divide into four plates and serve.

Ingredients & Instructions for Curry Dressing:

½-cup Mayonnaise or sour cream

2-tablespoons Lemon juice

1-tablespoon Milk

1-teaspoon Curry powder

⅛-teaspoon Lemon pepper

Combine all the ingredients in a small bowl; makes about ¾ cup of dressing.

Serves 4

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One Response to Shrimp Curry Salad with Cashews

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