Bean Salad with Shrimp and Curry Yogurt

5 Reviews
ADD YOUR REVIEW
Photo: Becky Luigart-Stayner; Stylist: Cindy Barr
Hands-on Time
25 Mins
Total Time
25 Mins
Yield
Serves 4 (serving size: about 1 cup shrimp mixture and about 2 tablespoons yogurt mixture)
By Aimee Olexy
July 2013
RECIPE BY Cooking Light

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.

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

Nutritional Information

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

How to Make It

Step 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.

Step 2

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

Step 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.

Chef's Notes

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.

Talula's Garden, Philadelphia, PA

You May Like

Advertisement

Build-a-Meal

Find recipes with ingredients that you have on hand.

+ +

Read More

Advertisement

Ratings & Reviews

Great!

teacooking
December 27, 2016
I substituted basil for the tarragon as my family hates that herb.  Really flavorful and easy to prepare.  To me the curry sauce seemed superlative but DH said he really liked that part of the dish.  I agree that having flat bread or naan with it would be outstanding.  We had sliced mini baguette on the side tonight.  Will definitely make again and would serve to guests without hesitation.  Peak summer green beans and herbs will be awesome.

Ccaravella82's Review

MMarie
August 27, 2013
Delicious and very easy to make! Will be making again soon

teacooking's Review

ctaylor000
August 18, 2013
Very pleasantly surprised this was so yummy! I served the shrimp and the green beans separately and the curry yogurt with the shrimp as a dipping sauce. Also grilled some bread, but grilled naan would have been better! Can't wait to make it again and serve to guests.

MMarie's Review

Ccaravella82
July 03, 2013
Holy cow was this delicious. I am all moony over tarragon right now in light of this dish. I totally agree about the yogurt curry sauce though. It was yummy but we hardly used any because the vinaigrette was so fabulous on its own. I can't wait to try it over grilled cauliflower, or summer squash, or broccoli. I think the flavors would also marry equally well with salmon rather than shrimp, though the shrimp was tasty.

ctaylor000's Review

daneanp
June 24, 2013
Really quite good, and perfect for a warm summer evening. You could definitely serve this to guests - chilled white wine and something like grilled flatbread triangles and raw veggies with hummus would make a simple but elegant summer menu. The only thing I did differently was toss some diced onions in when sautéing the shrimp instead of using minced raw shallots, just because I wanted to use them up. (Also added a pinch of crushed red pepper flakes.) The curry yogurt is tasty but almost feels extraneous; you could skip it entirely and the shrimp and bean mixture is still delicious on it's own. When I make this again I'll probably try it that way. A keeper!