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Photo: Becky Luigart-Stayner; Stylist: Cindy Barr

Bean Salad with Shrimp and Curry Yogurt

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.

Cooking Light JULY 2013

  • Yield: Serves 4 (serving size: about 1 cup shrimp mixture and about 2 tablespoons yogurt mixture)
  • Hands-on:25 Minutes
  • Total:25 Minutes

Ingredients

  • 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

Preparation

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.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutritional Information

Amount per serving
  • Calories: 234
  • Fat: 12.3g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 7.5g
  • Polyunsaturated fat: 1.3g
  • Protein: 19.9g
  • Carbohydrate: 11.8g
  • Fiber: 2.4g
  • Cholesterol: 145mg
  • Iron: 1.4mg
  • Sodium: 455mg
  • Calcium: 129mg
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Bean Salad with Shrimp and Curry Yogurt recipe

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