Bean Salad With Shrimp And Curry Yogurt Recipe

Name: Bean Salad With Shrimp And Curry Yogurt
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.
2
Cook beans in boiling water 3 minutes or until crisp-tender; drain. Add beans to shallot mixture; toss to coat.
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; saute 3 minutes or until done. Add shrimp to green bean mixture; toss to coat. Serve with yogurt mixture.
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274

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/4 cup finely chopped shallots, 1 tablespoon chopped fresh flat-leaf parsley, 1 tablespoon chopped fresh tarragon, 2 tablespoons extra-virgin olive oil, and more.

Yes, Bean Salad With Shrimp And Curry Yogurt falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Bean Salad With Shrimp And Curry Yogurt

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions