Mango Curry Shrimp Salad

Mango Curry Shrimp Salad
Meet the Chef!
April Cardenas
April is a self-taught chef specializing in organic food. She’s worked and has been a part of many notable restaurants and catering companies like Waters Catering, Haggo’s Organic Tacos and most recently Cups Organic. Her passion and love for food was the driving force for April as she learned technique and recipes by simply being in the kitchen.
Recipe Details

1 KING'S HAWAIIAN Honey Wheat Round Bread

1 cup Mayonnaise

4 tablespoons Cilantro

3-4 tablespoons Lime juice

1 tablespoon Mango chutney

1-2 teaspoons Green Thai Curry Paste (add more for more spice)

1 1/2 pounds Medium Shrimp, cooked, tails removed & roughly chopped into bite sized pieces

Step 1
Whisk all ingredients (except shrimp and bread) in a bowl, set aside 10-15 minutes to marry flavors.
Step 2
Cut and saw a circle on the top of the bread bowl to create a hollow bowl. Remove the middle of bread “cap” and slice into pieces good for dipping.
Step 3
Add shrimp to dressing and toss to coat. Season with salt and pepper. Adjust sweetness or tartness with more chutney or more lime juice.
Step 4
Place bread bowl on serving platter and fill with shrimp salad. Surround bowl with slices of KING'S HAWAIIAN Bread to use for dipping. Garnish top of salad with cilantro and limes.

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