Can I use frozen shrimp for this recipe?

Absolutely! Thaw frozen shrimp completely in the refrigerator overnight, then rinse well and pat thoroughly dry before using. Pre-cooked frozen shrimp is a great time-saver, just ensure you drain any excess moisture to prevent a watery salad.

How can I make this recipe lighter?

For a lighter version, substitute Greek yogurt for all the sour cream and half the mayonnaise. You'll retain the creamy texture while reducing calories. Another option is using avocado oil mayonnaise, which offers healthier fats.

What can I substitute for curry powder if I don't have any?

If you don't have curry powder, create your own blend with 1 teaspoon ground turmeric, 1/2 teaspoon ground cumin, 1/4 teaspoon ground coriander, and a pinch each of ground ginger and cinnamon. Alternatively, try a mild chili powder or smoked paprika for a different but equally delicious flavor profile.

Is this recipe gluten-free?

Yes, this salad is naturally gluten-free, assuming you check all packaged ingredients (particularly the curry powder) for hidden gluten. Make sure to serve it with gluten-free accompaniments if needed for those with celiac disease or gluten sensitivity.

Rice, Avocado and Shrimp Salad with Mayonnaise Recipe

Description

This vibrant Rice, Avocado, and Shrimp Salad with Mayonnaise is a delightful fusion of fresh flavors and textures, making it a perfect choice for warm days or light meal occasions. The combination of tender shrimp, creamy avocado, crisp apples, and crunchy cashews is tied together with a tangy curry-mayo dressing. Serve it chilled for a refreshing and satisfying dish that can also be enjoyed as a stuffing for pita sandwiches.

Ingredients

Units Scale

Salad

1 1/2 pounds small to medium shrimp, cooked, shelled (tails removed), deveined and patted dry
1 3/4 cups cooked long-grain white or brown rice (can also use basmati white or brown rice)
1 1/2 large green (Granny Smith) apples, cored and chopped
1/2 cup salted cashews, chopped
1/3 cup chopped green onion (white, light green, and some dark green portions)

Dressing

1 cup mayonnaise
2/3 cup sour cream (or substitute with Greek yogurt)
2 teaspoons curry powder (or more, to taste)

Kosher salt, to taste

Fresh ground pepper, to taste
Additional Ingredient
1 large ripe avocado, peeled, pitted, and chopped

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Instructions

Prepare the Shrimp and Rice
Coarsely chop the shrimp if they are not already bite-sized. In a large mixing bowl, combine the shrimp, cooked rice, chopped apples, cashews, and green onion. Toss gently to mix evenly.
Whisk the Dressing
In a small mixing bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), and curry powder. Adjust the curry powder to your desired level of flavor.
Combine Salad with Dressing
Gradually stir half of the curry-mayo dressing into the shrimp mixture until it is evenly coated. Add more dressing as needed, tasting and adjusting for your desired level of creaminess. Season the salad with salt and fresh ground pepper to taste.
Chill the Salad
Cover the salad and chill in the refrigerator for at least 3 hours, or up to 12 hours, allowing the flavors to meld together beautifully.
Add Avocado
Shortly before serving, peel, pit, and chop the avocado into bite-sized pieces. Gently fold the chopped avocado into the chilled salad. Taste again and adjust the seasoning with additional salt, pepper, or curry powder, if needed.
Serve
Serve the salad on a platter, optionally lined with lettuce leaves. Alternatively, you can stuff the salad into pita bread for a creative serving variation.

Notes

Serving Option: This salad can be served as a refreshing meal on its own or stuffed in pita bread for a portable option.
Rice Tip: Both white and brown rice work for this recipe, but basmati rice adds a lightly nutty flavor if you’re looking for a special twist.
Make-Ahead Tip: Prepare the salad up to 12 hours in advance, but wait to add the avocado until just before serving to avoid browning.
Substitutions: Greek yogurt can replace sour cream for a lighter option. Feel free to swap cashews with almonds or walnuts if you prefer.
Curry Powder: Curry powders vary in flavor intensity, so adjust the quantity according to your personal preference.

Nutrition

Serving Size: 1/6 of recipe
Calories: 448
Sugar: 5g
Sodium: 610
Fat: 32g
Saturated Fat: 8g
Unsaturated Fat: 24
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 3g
Protein: 15g
Cholesterol: 160