Best 2 Curried Shrimp With Cucumber Vinaigrette Recipes

Indulge in a culinary delight with our tantalizing Curried Shrimp with Cucumber Vinaigrette, a harmonious blend of succulent shrimp, aromatic spices, and refreshing cucumber dressing. This delectable dish offers a perfect balance of flavors and textures, making it an ideal choice for a light yet satisfying meal.

Accompanying this main dish are two equally enticing recipes: a vibrant Mango Salsa and a creamy Avocado Dip. The Mango Salsa bursts with sweetness and a hint of heat, adding a tropical twist to your culinary adventure. Meanwhile, the Avocado Dip offers a smooth and creamy texture, complemented by a zesty blend of herbs and spices. Whether you're seeking a satisfying lunch, a delightful dinner, or an impressive appetizer spread, this culinary trio will leave you and your taste buds thoroughly delighted. Get ready to embark on a flavorful journey with our Curried Shrimp with Cucumber Vinaigrette, Mango Salsa, and Avocado Dip.

Let's cook with our recipes!

CURRIED SHRIMP WITH CUCUMBER VINAIGRETTE

Curried Shrimp with Cucumber Vinaigrette image

Categories Appetizer Sauté Shrimp Curry Cucumber Summer Gourmet Sugar Conscious Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 7

Ingredients

1 English cucumber, halved lengthwise, seeded, and chopped
1/4 cup seasoned rice vinegar
1 tablespoon Asian sesame oil
1 lb large shrimp (20 to 24), shelled and deveined
1/2 tablespoon curry powder
1 to 2 tablespoons vegetable oil
Accompaniment: small cucumber sticks

Steps:

Purée cucumber with vinegar in a blender until very smooth. Add sesame oil and blend until emulsified. Season with salt and pepper.
Pat shrimp dry and sprinkle with curry powder and salt and pepper to taste. Heat 1 tablespoon vegetable oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté shrimp in 2 batches, turning them, until golden brown and just cooked through, 2 to 3 minutes. (If necessary, add more vegetable oil to skillet for second batch.) Transfer shrimp to a plate to cool.
Serve shrimp at room temperature with vinaigrette for dipping.

SHRIMP WRAPPED IN PROSCIUTTO WITH CURRY VINAIGRETTE

Shrimp Wrapped In Prosciutto With Curry Vinaigrette image

Provided by Molly O'Neill

Categories appetizer

Time 25m

Yield Forty-two shrimp

Number Of Ingredients 10

Ingredients

1 cup chicken broth, homemade or low-sodium canned
1 teaspoon curry powder
10 shallots, peeled and minced
2 tablespoons white peppercorns, cracked
6 teaspoons white-wine vinegar
2 tablespoons olive oil
42 thin slices prosciutto, chilled
42 large shrimp, peeled and deveined, tail intact
2 tablespoons all-purpose flour
1 tablespoon freshly ground white pepper

Steps:

Combine the chicken broth, curry powder, shallots and peppercorns in a small saucepan. Simmer over medium-high heat until reduced by half, about 10 minutes. Strain into a medium-size glass or ceramic bowl. For the vinaigrette, whisk in the vinegar and 4 teaspoons of the olive oil. Set aside.
Preheat the oven to 350 degrees. Wrap 1 slice of prosciutto tightly around each shrimp. Trim. Combine the flour and white pepper. Dust the shrimp with the pepper mixture. Heat the remaining olive oil in a large saute pan over high heat. Working in batches, add the shrimp and cook until golden, about 2 minutes on each side. Transfer cooked shrimp to a baking sheet.
Bake shrimp until opaque, about 3 minutes. Brush with vinaigrette. Serve.

Nutrition Facts : @context http, Calories 853, UnsaturatedFat 21 grams, Carbohydrate 70 grams, Fat 30 grams, Fiber 13 grams, Protein 76 grams, SaturatedFat 7 grams, Sodium 5285 milligrams, Sugar 25 grams, TransFat 0 grams

Tips:

For the best flavor, use fresh shrimp. If using frozen shrimp, thaw them completely before cooking.
To devein the shrimp, use a sharp knife to make a shallow cut along the back of the shrimp, from the head to the tail. Remove the black vein that runs along the back of the shrimp.
To make the cucumber vinaigrette, use a food processor or blender to combine all of the ingredients until smooth. Season with salt and pepper to taste.
To cook the shrimp, heat a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, or until they are cooked through.
To serve, place the shrimp on a bed of lettuce or rice. Drizzle with the cucumber vinaigrette and sprinkle with chopped cilantro.

Conclusion:

Curried shrimp with cucumber vinaigrette is a delicious and refreshing dish that is perfect for a summer meal. The shrimp are cooked in a flavorful curry sauce and then served with a cool and tangy cucumber vinaigrette. This dish is sure to please everyone at your table.