Curry Shrimp Salad Served In Avocado Halves Recipe

Curry Shrimp Salad Served In Avocado Halves Recipe

Curry Shrimp Salad Tastefully Presented

This is my take on a fantastic curry shrimp dish that I remember from the now sadly defunct Cla-Cha-Del restaurant on Shaw Road in Nevis.  This makes a great summer time appetizer, or served with some fresh Naan bread, and a mango yogurt…a delicious light lunch.

Curry Shrimp Salad Ingredients:

  • 2/3 Cup Mayonnaise
  • 1 Teaspoon Madras Curry Powder
  • 1 Teaspoon finely chopped fresh cilantro
  • 1/2 Teaspoon finely chopped fresh mint
  • 1/2 Teaspoon minced Scotch Bonnet Pepper
  • 1 Celery rib diced
  • 1/2 Red bell pepper diced
  • 2 Scallions (Green Onions) sliced thinly
  • 1 Pound fresh shrimp, cleaned, cooked, and roughly chopped
  • 3 Medium ripe avocados halved
  • 2 Tablespoons freshly squeezed lime juice.
  • Six medium fresh mint leaves

Curry Shrimp Salad Cooking Method:

  1. Place the first 4 ingredients in a medium bowl and whisk until creamy.
  2. Gently fold in the shrimp, celery, bell pepper, scotch bonnet pepper, green onion.
  3. Cut each avocado in half lengthwise; remove the pits.
  4. Trim a little from the bottom of each avocado half so that they sit upright.
  5. Place a half avocado on each of the 6 chilled plates; brush with the lime juice to deter discoloration.
  6. Divide and spoon in the shrimp mixture on top of the avocados.
  7. Chill for 15 minutes, garnish with a mint leaf, and serve immediately.

How To Easily Remove A Avocado Pit

2 thoughts on “Curry Shrimp Salad Served In Avocado Halves Recipe”

  1. Yummmm! I jazzed mine up a notch by adding some crushed pistachios. I like the contrast of the textures. This is also really good with a onion kulcha bread.
    Cheers, Maggie


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