Tested till perfect Curried Shrimp Potato Salad

Curried Shrimp Potato Salad

Here's a quick dish for a sultry summer night from our August 2004 "20-minute Supper" story. You can serve this salad on individual plates or attractively arrange it on a large platter.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: August 2004

Recipe2 out of 5 based on 1 ratings.
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  • Portion size 4


  • 8 8new potatonew potatoes, quartered
  • 1 jar (14 oz/398 mL) 1jar (14 oz/398 mL)marinated artichoke heartmarinated artichoke hearts, quartered
  • 1/3 cup 1/3cuplight mayonnaise
  • 2 tbsp 2tbsplemon juice
  • 1/2 tsp 1/2tspmild curry paste
  • 1 pinch 1pinchsalt
  • 1 pinch 1pinchpepper
  • 4 leaves 4leavesboston lettuce
  • 1 bag (340 g) 1bag (340 g)frozen cooked peeled deveined shrimp, thawed
  • 2 tbsp 2tbspfresh chives, chopped
  • 1 tbsp 1tbspextra-virgin olive oil
  • 8 8black oliveblack olives, thinly sliced
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In pot of boiling salted water, cook potatoes until tender, 10 minutes. Drain and place in large bowl; add artichokes.

In small bowl, whisk mayonnaise, half of the lemon juice, the curry paste, salt and pepper. Scrape over potato mixture; toss to combine. Divide among lettuce cups.

In small bowl, toss shrimp with remaining lemon juice, half of the chives and the oil; divide over potato mixture. Sprinkle with olives and remaining chives.

Nutritional Information Per serving: about

cal 530 pro 26g total fat 17g sat. fat 3g
carb 70g fibre 9g chol 172mg sodium 1,215mg

% RDI:

calcium 9 iron 46 vit A 9 vit C 82
folate 36
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