Curry Seared Shrimp Salad Recipe
A fresh salad recipe that combines cooked shrimp seared with jalapenos and curry, then paired with the delicate flavor of hearts of palm. Serve this delicious salad as a main course that takes less than 30 minutes to make, and has under 200 calories per serving.
Hearts of palm are delicate tasting and are low in calories and high in fiber. You can find hearts of plan in most grocery stores next to canned artichokes. Add sliced hearts of palm to salads, or sear and serve with fish or steaks.
1 small cucumber, peeled, quartered and sliced in thin pieces
1/2 small red onion, minced
4 scallions, chopped (use white and green parts)
1 jalapeno, ribs and seeds discarded, minced
1 can hearts of palm, thinly sliced
1/4 cup orange juice
2 tablespoons balsamic vinegar
1 pound medium shrimp, peeled, tails off and deveined
1 teaspoon cumin
1 1/2 teaspoon sweet curry spice blend powder
5 teaspoons organic olive oil
In a glass bowl add shrimp, curry blend powder and cumin. Season with sea salt and ground pepper. Drizzle 1 teaspoon of olive oil over shrimp. Toss shrimp to coat, set aside.
In another glass bowl, add cucumber, red onion, jalapeno, hearts of palm, orange juice and vinegar. Toss to coat; season with sea salt, set aside.
In a large nonstick skillet, heat 2 teaspoons on olive oil until warm and fragrant. Add shrimp to skillet; cook until browned on both sides, 1-2 minutes. Remove from heat. Toss shrimp with cucumber mixture and chopped scallions. Serve at once.
