Curried Shrimp Potato Salad Curried Shrimp Potato Salad

Author: Canadian Living

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.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: August 2004



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 facts <b>Per serving:</b> about

  • Sodium 1215 mg
  • Protein 26 g
  • Calories 530.0
  • Total fat 17 g
  • Cholesterol 172 mg
  • Saturated fat 3 g
  • Total carbohydrate 70 g


  • Iron 46.0
  • Folate 36.0
  • Calcium 9.0
  • Vitamin A 9.0
  • Vitamin C 82.0
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Curried Shrimp Potato Salad