Curried Shrimp Salad

Serve this spicy curried shrimp salad with crackers, in a bread bun or wrapped in lettuce leaves for a deliciously spicy appetizer or cool dinner.

Despite the fact that I am in cool Los Angeles, it’s still August so that means we are midway through my self-imposed Salad Month. I hope those of you in warmer climes are enjoying the recipes and the rest of you are pinning them for later. I head back to Dubai on Wednesday, where it’s still scorching hot, so I anticipate that salads for dinner will no doubt be favorites for some weeks to come.

I hope you've also enjoyed following along on Instagram as I journeyed by car from the east coast to the west coast of the United States with my daughters. We took in some fabulous sights, from Niagara Falls and the St. Louis Arch to the natural arches near Moab, UT and the Grand Canyon and so much more.

A couple of months back, it was my honor to be invited to a wedding shower in Dubai, given by a good friend. Naturally, I asked what I could bring. She gave me free rein so this is one of the dishes I made. Curried shrimp salad is special enough for a party but easy enough to serve the family for simple summer dinner as well.

Ingredients
1 lb or 450g cleaned and shelled shrimp
1 small cucumber, thinly sliced, salted, drained
1 cup or 215g mayonnaise
1 tablespoon curry powder
1 teaspoon ground cumin
hot sauce, optional
2 spring onions, white and part of green for salad – some greens chopped for garnish

To serve: crackers, toasted bread or split bread rolls to make sandwiches or lettuce leaves for wraps

Method
Cook the shrimp by dropping them into boiling water for just a few minutes. Drain them and rinse with cold water. Leave in a colander to drain.

Chop the roots off of your spring onions and discard. Cut the whites into thin circles, along with most of the green parts. Chop the rest of the green parts and set aside for garnish.

Cut your cucumber into quarters lengthwise then use a sharp knife to remove the seedy core. Discard or feed to your furry helper. (My Boxer loves them!) Cut the cucumber into very thin slices and lay them on a folded paper towels to absorb the excess moisture.

In a small bowl, combine the curry powder, ground cumin and the larger pile of chopped green onions with the mayonnaise.

If you are serving this curried shrimp salad as an appetizer at a party, set aside one whole shrimp for garnish then chop the remaining shrimp. First of all, it looks pretty but I also like to give folks a heads up that a dish contains something that is a known potential allergen by showing it on top.

Taste the mayo dressing. Some store-bought curry powders contain more pepper than others. If you like things spicier, add some hot sauce to taste and stir well.

In a mixing bowl, combine the chopped shrimp with the curried mayo and the cucumber until thoroughly mixed.

Serve the curried shrimp salad with crackers as an appetizer, small lettuce leaves for rolls, or use it to make sandwiches with fresh sliced bread or rolls.

Enjoy!

Here are a few more salads you are sure to enjoy! 

• Arugula, Parma Ham and Fresh Mozzarella Salad with Sun-dried Tomato Dressing 
• Quinoa Salad with Cucumber, Onion and Oranges 
• Spicy Asian Lobster Noodle Salad 
• Homemade Tabouli 
• Cantaloupe, Salami and Feta Salad 

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