Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Close up shot of Shrimp Salad with Rice and Avocado on a blue plate, sitting top of a blue and white napkin

Rice, Avocado and Shrimp Salad with Mayonnaise

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Refreshing and brightly flavored, Chopped Shrimp Salad with Rice and Avocado is a perfect dish for lunch or light dinner on a warm summer day. The base of this delectable cold rice salad is briny shrimp, creamy avocado, crunchy cashews, tangy chopped green apple, cooked rice and a bit of green onion. But the best part is the surprisingly simple, 3-ingredient dressing – mayo, sour cream (or Greek yogurt) and pungent, earthy curry powder. The resulting combination of all these ingredients is a cold salad with warm, peppy flavors that will make your taste buds dance!

  • Prep Time: 15 mins
  • Chill time: 180 mins
  • Total Time: 3 hours 15 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free

Ingredients

Scale
  • 1 1/2 pounds small to medium shrimp, cooked, shelled (tails removed), deveined and patted dry
  • 1 3/4 cups cooked long grain white or brown rice (can also use basmati white or brown rice)
  • 1 1/2 large green (Granny Smith) apples, cored and chopped
  • 1/2 cup salted cashews, chopped
  • 1/3 cup chopped green onion – white, light green and some of the dark green portion
  • 1 cup mayonnaise
  • 2/3 cup sour cream (can also use Greek yogurt)
  • 2 teaspoons curry powder or more, to taste
  • Kosher salt, to taste
  • Fresh ground pepper, to taste
  • 1 large just ripe avocado

Instructions

  1. Coarsely chop shrimp if not bite-size. In a large mixing bowl, toss shrimp, rice, apple, cashews and green onion.
  2. In a separate, small mixing bowl, whisk together mayonnaise, sour cream and curry powder.
  3. Gently stir 1/2  of the mayo curry sauce into shrimp mixture until well mixed. Stir in additional sauce as needed, to taste. Season to taste with salt and pepper.
  4. Chill salad for 3 to 12 hours.
  5. Shortly before serving, peel, pit and chop avocado. Fold into salad. Taste and adjust seasonings (salt, pepper, curry powder) to taste.
  6. To serve, mound on a serving platter or bowl. If desired, line the platter/bowl with lettuce leaves. Can also serve as stuffed pita sandwiches (see Note below.)

Notes

Variation as pita sandwiches: Cut 3 large pita rounds in half. Carefully pry open. Gently spoon 1/6 of salad into each half, for a total of 6 sandwiches.

Make ahead: The salad can be made earlier in the day and stored, covered, in the refrigerator.

To serve 8 to 10 people: Add another 1/2 pound shrimp, 1/4 cup cooked rice and 1/2 apple.

What to do with leftover curry sauce: You will likely have leftover curry-mayonnaise sauce from this recipe. Cover and refrigerate; it will last for 4 days. Spread on a fresh fish filet (like halibut or swordfish) and grill fish over medium heat. Sprinkle cooked fish with chopped fresh herbs (whatever you have on hand – chives, tarragon, parsley, dill, etc.). Two dishes from one recipe!

  • Author: From "A Well-Seasoned Kitchen®" by Sally Clayton and Lee Clayton Roper
  • Category: Salads, Seafood, Sandwiches
  • Method: No Cook
  • Cuisine: Mediterranean

Find it online: https://www.seasonedkitchen.com/shrimp-salad-with-mayo