Curried Shrimp And Rice Salad Recipe

About this recipe

A refreshing pescatarian dinner featuring tender shrimp, vibrant vegetables, and a creamy curry dressing, served chilled for a satisfying meal.

Ingredients

• 50G Picard Chopped Flat Parsley
• 395G Heinz Mayonnaise 395g
• - Sunita Lemon Juice Organic
• 1kg 1kg Green Pepper
• 200G Picard - Breaded Shrimp
• - Biona Organic Whole Cherry Tomatoes
• - Forest Whole Foods Organic White Quinoa
• 60G Little Leaves Lambs Lettuce
• 290G Portland Mills Jamaican Curry Powder, 290G

Instructions

1. 1. In a large mixing bowl, whisk together 1/2 cup mayonnaise, 1 tablespoon lemon juice, and 1 teaspoon curry powder until smooth.
2. 2. Add 2 cups of cooked and cooled quinoa, 1/2 cup diced green pepper, and 1 pound of cooked, chilled shrimp to the bowl. Toss gently to combine and coat evenly with the dressing.
3. 3. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld.
4. 4. Before serving, arrange lettuce leaves on a serving platter and spoon the chilled shrimp and rice mixture on top.
5. 5. Garnish with halved cherry tomatoes and a sprinkle of chopped fresh parsley for a colorful and flavorful finish.