Red Thai Curried Shrimp Salad Recipe

Name: Red Thai Curried Shrimp Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/8 gal. dry rice noodles, uncooked; Curried Shrimp; 3 cups soybean oil; 1-1/2 qt. scallions, diagonally cut into 1/2-inch-thick slices; 24 cloves garlic, minced; 1/2 cup gingerroot, minced; 144 each uncooked small shrimp, peeled, deveined (35 to 40 ct.); 1-1/2 cups red curry paste; Dressing; 3 cups KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise; 3 cups rice wine vinegar; 3 cups light brown sugar, packed; 3 cups fresh basil leaves, torn; 1/2 cup sesame oil; 1-1/2 cups fresh mint leaves; Vegetables; 1-1/2 gal. napa cabbage, finely shredded; 3 cups edamame (shelled)

Servings: persons

1-1/8 gal. dry rice noodles, uncooked
Curried Shrimp
3 cups soybean oil
1-1/2 qt. scallions, diagonally cut into 1/2-inch-thick slices
24 cloves garlic, minced
1/2 cup gingerroot, minced
144 each uncooked small shrimp, peeled, deveined (35 to 40 ct.)
1-1/2 cups red curry paste
Dressing
3 cups KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
3 cups rice wine vinegar
3 cups light brown sugar, packed
3 cups fresh basil leaves, torn
1/2 cup sesame oil
1-1/2 cups fresh mint leaves
Vegetables
1-1/2 gal. napa cabbage, finely shredded
3 cups edamame (shelled)

1
Soak noodles as directed on package, then cook in boiling water 2 min.
2
or until tender; drain.
3
Rinse under cold running water until cooled.
4
Curried Shrimp: Heat oil in saute pan.
5
Add scallions, garlic and ginger; cook 10 sec.
6
Add shrimp; cook until almost done, stirring frequently.
7
Stir in curry paste; cook 15 sec.
8
Cool.
9
Dressing: Whisk Dressing ingredients until well blended.
10
Add Curried Shrimp and Vegetables; mix lightly.
11
For each serving: Place 3/4 cup noodles into bowl; top with about 1 cup of the shrimp mixture.

7487

kcal

Calories

348

Fat

199

Carbs

876

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: 1-1/8 gal. dry rice noodles, uncooked, Curried Shrimp, 3 cups soybean oil, 1-1/2 qt. scallions, diagonally cut into 1/2-inch-thick slices, and more.

Yes, Red Thai Curried Shrimp 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!

Red Thai Curried Shrimp Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions