Curry Shrimp Cakes Entree Salad Recipe

Name: Curry Shrimp Cakes Entree Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large navel oranges; 1 large grapefruit; 3 cups jicama, peeled and cubed; ¾ cup red radish, sliced; 1 ½ teaspoons lime rind, grated; 3 tablespoons lime juice, fresh; 3 tablespoons plain fat-free yogurt; 2 tablespoons low-fat mayonnaise; 1 ½ tablespoons honey; ¼ teaspoon ground black pepper; 4 cups romaine lettuce, chopped; 1 ½ teaspoons curry powder; 2 cups dry breadcrumbs; ¼ cup sweetened flaked coconut; ¼ cup red bell pepper, minced; ¼ cup green onion, minced; 2 tablespoons ginger, minced peeled fresh; ⅓ cup light coconut milk; 2 teaspoons low sodium soy sauce; 1 12 lbs medium shrimp, peeled, deveined; 2 large eggs; 2 garlic cloves, minced

Servings: persons

4 large navel oranges
1 large grapefruit
3 cups jicama, peeled and cubed
¾ cup red radish, sliced
1 ½ teaspoons lime rind, grated
3 tablespoons lime juice, fresh
3 tablespoons plain fat-free yogurt
2 tablespoons low-fat mayonnaise
1 ½ tablespoons honey
¼ teaspoon ground black pepper
4 cups romaine lettuce, chopped
1 ½ teaspoons curry powder
2 cups dry breadcrumbs
¼ cup sweetened flaked coconut
¼ cup red bell pepper, minced
¼ cup green onion, minced
2 tablespoons ginger, minced peeled fresh
⅓ cup light coconut milk
2 teaspoons low sodium soy sauce
1 12 lbs medium shrimp, peeled, deveined
2 large eggs
2 garlic cloves, minced

1
Peel and section oranges and grapefruit over a bowl to reserve juices.
2
Add oranges, grapefruit, jicama, and radishes to reserved juice.
3
Chill until ready to assemble salad.
4
Make dressing by stirring together lime rind, lime juice, yogurt, mayo, honey, and black pepper.
5
To make shrimp cakes chop shrimp, then stir together curry powder, breadcrumbs, coconut, red bell pepper, green onions, ginger, coconut milk, soy sauce, shrimp, eggs, and garlic.
6
Refrigerate for an hour.
7
Spray a large skillet with cooking spray and heat to medium-high.
8
Form 16 patties from shrimp mixture and flatten to approximately 1/2 thickness.
9
Brown 8 shrimp cakes at a time for 4-6 minutes on each side.
10
Remove pan from heat, cover pan, and let cakes sit in pan for 5 minutes.
11
Remove shrimp cakes from pan and repeat cooking with remaining 8 raw shrimp cakes.
12
To plate entree salad, add romaine lettuce to 8 plates.
13
Using a slotted spoon, evenly divide the orange mixture between the 8 plates.
14
Place 4 shrimp cakes on each salad.
15
Drizzle each salad with 1 tablespoon of dressing.

526

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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How did you like this recipe?

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

You need 22 ingredients. The key ingredients include: 4 large navel oranges, 1 large grapefruit, 3 cups jicama, peeled and cubed, ¾ cup red radish, sliced, and more.

Yes, Curry Shrimp Cakes Entree Salad 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!

Curry Shrimp Cakes Entree Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions