Salad
Curried Shrimp Salad with Raisin Pepita Clusters
- Prep-Time 30 Mins
- Cook-Time 40 Mins
- Servings 8-10
Ingredients
Raisin Pepita Clusters
- ½ cup pumpkin seeds
- 2 T sesame seeds
- 1/2 cup raisins
- Splash of vanilla extract
- Pinch of sugar
- Pinch of paprika
- 1 tablespoon maple syrup
- Big pinch of kosher salt
- 1/2 egg white
Curried Shrimp Salad
- 2 pounds cooked frozen shrimp, thawed
- 1/3 cup finely chopped red onion
- 1 rib celery, finely chopped
Dressing
- 1 cup mayo
- 1 lemon, zested and juiced
- 2 tablespoons chopped fresh mint and basil
- 1 tablespoon dijon
- 2 teaspoons curry powder
- 2 teaspoons white sugar
- Big pinch kosher salt
- Pinch black pepper
Additional
- 3 cups shredded butter lettuce or iceberg lettuce
- Olive oil
- Lemon juice
- Salt pepper
Directions
Raisin Pepita Clusters
-
1
Pre-heat the oven to 300 degrees.
-
2
In a medium bowl, combine paprika, vanilla, powdered sugar, egg white, maple syrup, and salt.
-
3
Add the raisins and pepitas. Scoop into small, bite size clusters and arrange on a parchment lined sheet pan.
-
4
Bake for 15-20 minutes until the seeds are browned but not burnt.
-
5
Cool and set aside.
Dressing
-
1
Stir together the mayo, lemon juice, zest, basil, mint, mustard, curry powder, sugar, salt and pepper. Set aside.
-
2
Thaw the shrimp gently, pat dry, and slice each shrimp into 3 or 4 pieces. Or leave ‘em whole. Your call. Toss in the curry dressing.
-
3
Toss the shredded lettuce in a splash of lemon juice and olive oil, and season with a pinch of salt and pepper.
-
4
Serve the shrimp salad on a bed of lettuce and sprinkled with pepita clusters.
Product Used
In This Recipe
