Curried Santa Barbara Shrimp Salad

Yield: 4 servings (serving size: 2 cups salad greens and 1 1/2 cups shrimp salad)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 393
  • Calories from fat: 17%
  • Fat: 7.5g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 3.6g
  • Polyunsaturated fat: 1.9g
  • Protein: 22.8g
  • Carbohydrate: 64.8g
  • Fiber: 9.7g
  • Cholesterol: 129mg
  • Iron: 5.1mg
  • Sodium: 512mg
  • Calcium: 155mg


  • 1/2 cup fat-free mayonnaise
  • 1 tablespoon curry powder
  • 1 tablespoon fresh lime juice
  • 1 teaspoon minced peeled fresh ginger
  • 3/4 cup sake (rice wine), divided
  • 1/2 cup golden raisins
  • 1 pound large shrimp, peeled and deveined
  • 4 cups diced Asian pear or ripe pear
  • 1 1/2 cups diced peeled mango
  • 6 tablespoons slivered almonds, toasted
  • 8 cups gourmet salad greens


  1. Combine first 4 ingredients in a small bowl. Cover and chill.
  2. Combine 1/2 cup sake and raisins in a glass measure, and microwave at HIGH 1 minute or until boiling. Let stand for 30 minutes. Drain.
  3. Bring 1/4 cup sake to a boil in a nonstick skillet; add shrimp. Cover, reduce heat, and cook 2 minutes or until shrimp are done. Remove from heat; drain.
  4. Combine the mayonnaise mixture, raisins, shrimp, pear, mango, and almonds. Serve over salad greens.
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