Curry Shrimp & Cashew Rice Salad w/ Honey Yogurt Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
½ cup Basmati Rice1 cup chicken broth1 LB bay shrimp-good quality½ cup frozen peas1 cup sliced green onions½ cup black currants1 cup Greek non-fat yogurt2 tsp honey2 tsp lemon curry powder½ cup Thai curry cashews-available at health food stores
Bring chicken broth to a boil and add Basmati rice. Bring rice to a boil, cover, and simmer for 20 minutes without removing lid. Allow to fully cool.
While rice is cooking cut scallions. To cooled rice add scallions, shrimp, peas, and currants. For sauce: mix yogurt, honey, and curry powder and mix until well blended. Toss rice and shrimp mixture with yogurt sauce. Add cashews. Makes 6 ½ cup servings.
Number of Servings: 6
Recipe submitted by SparkPeople user ANNETTEBELISLE.
While rice is cooking cut scallions. To cooled rice add scallions, shrimp, peas, and currants. For sauce: mix yogurt, honey, and curry powder and mix until well blended. Toss rice and shrimp mixture with yogurt sauce. Add cashews. Makes 6 ½ cup servings.
Number of Servings: 6
Recipe submitted by SparkPeople user ANNETTEBELISLE.
Nutritional Info Amount Per Serving
- Calories: 225.9
- Total Fat: 5.9 g
- Cholesterol: 149.4 mg
- Sodium: 491.0 mg
- Total Carbs: 22.7 g
- Dietary Fiber: 2.0 g
- Protein: 21.6 g
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