Curry Shrimp & Cashew Rice Salad w/ Honey Yogurt Sauce

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Curry Shrimp & Cashew Rice Salad w/ Honey Yogurt Sauce calories by ingredient


Introduction

My great friend Perveen, and hubby Danny Boy, was BBQ'ing up some Tandoori chicken for a summer party and asked me to bring something. I wanted to make a dish which would compliment the Tandoori and be consistent with the Indian food theme. What better to go with an Indian BBQ but a curry rice salad. It was so good. Thanks Perveen for the invite! My great friend Perveen, and hubby Danny Boy, was BBQ'ing up some Tandoori chicken for a summer party and asked me to bring something. I wanted to make a dish which would compliment the Tandoori and be consistent with the Indian food theme. What better to go with an Indian BBQ but a curry rice salad. It was so good. Thanks Perveen for the invite!
Number of Servings: 6

Ingredients

    ½ cup Basmati Rice
    1 cup chicken broth
    1 LB bay shrimp-good quality
    ½ cup frozen peas
    1 cup sliced green onions
    ½ cup black currants
    1 cup Greek non-fat yogurt
    2 tsp honey
    2 tsp lemon curry powder
    ½ cup Thai curry cashews-available at health food stores

Directions

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.