preloader
banner

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.