Bean Salad with Shrimp and Curry Yogurt

Bean Salad with Shrimp and Curry Yogurt Recipe
Photo: Becky Luigart-Stayner; Stylist: Cindy Barr
Pair this easy salad with seasoned whole-wheat couscous or grilled bread brushed with olive oil. The flavors marry as the dish stands, so it's a particularly good choice for a picnic or party platter.


Serves 4 (serving size: about 1 cup shrimp mixture and about 2 tablespoons yogurt mixture)
Total time: 25 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 25 Minutes
Total: 25 Minutes

Nutritional Information

Calories 234
Fat 12.3 g
Satfat 2.1 g
Monofat 7.5 g
Polyfat 1.3 g
Protein 19.9 g
Carbohydrate 11.8 g
Fiber 2.4 g
Cholesterol 145 mg
Iron 1.4 mg
Sodium 455 mg
Calcium 129 mg


1/4 cup finely chopped shallots
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped fresh tarragon
2 tablespoons extra-virgin olive oil
1 1/2 tablespoons white wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/2 cup plain 2% reduced-fat Greek yogurt
1 teaspoon Madras curry powder
1 1/2 teaspoons honey
1/2 teaspoon fresh lime juice
9 ounces green beans, trimmed
1 tablespoon extra-virgin olive oil
1 pound large shrimp, peeled and deveined
1 tablespoon chopped fresh thyme


1. Combine first 6 ingredients, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl, stirring with a whisk. Combine yogurt, curry, honey, and juice in a small bowl.

2. Cook beans in boiling water 3 minutes or until crisp-tender; drain. Add beans to shallot mixture; toss to coat.

3. Heat a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add shrimp, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and thyme to pan; sauté 3 minutes or until done. Add shrimp to green bean mixture; toss to coat. Serve with yogurt mixture.


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