Curry Rice Salad
A vibrant, flavorful salad combining tender shrimp, fresh vegetables, and aromatic curry with creamy mayonnaise, perfect for light lunches or summer gatherings.
Ingredients
Instructions
- In a skillet, heat olive oil over medium heat and sauté chopped onion until translucent.
- Add shrimp to the skillet and cook until pink and cooked through, about 3-4 minutes.
- In a large bowl, combine cooked rice, chopped celery, green pepper, curry powder, chopped parsley, salt, and pepper.
- Add the cooked shrimp and onion mixture to the bowl.
- Stir in mayonnaise and white vinegar until well combined.
- Chill in the refrigerator for at least 2 hours.
- Before serving, mix in the last four ingredients: chopped parsley, salt, pepper, and mayonnaise.
Nutrition & Diet Analysis (per serving)
666
kcal
33% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Contains
Egg
Shellfish
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).