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Red Thai Curried Shrimp Salad

Red Thai Curried Shrimp Salad
24 servings


Ingredients Weights Measures
dry rice noodles, uncooked 6.4 lb. 1-1/8 gal.
Curried Shrimp
soybean oil 24 fl oz 3 cups
scallions, diagonally cut into 1/2-inch-thick slices 13 oz. 1-1/2 qt.
garlic, minced 7 oz. 24 cloves
gingerroot, minced 7 oz. 1/2 cup
uncooked small shrimp, peeled, deveined (35 to 40 ct.) 3 lb. + 11 oz. 144 each
red curry paste 1 lb. 1-1/2 cups
KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise 1.5 lb. 3 cups
rice wine vinegar 24 fl oz 3 cups
light brown sugar, packed 1.5 lb. 3 cups
fresh basil leaves, torn 5 oz. 3 cups
sesame oil 4 fl oz 1/2 cup
fresh mint leaves 2.5 oz. 1-1/2 cups
napa cabbage, finely shredded 1 lb. + 15 oz. 1-1/2 gal.
edamame 15 oz. 3 cups


SOAK noodles as directed on package, then cook in boiling water 2 min. or until tender; drain. Rinse under cold running water until cooled.

CURRIED Shrimp: Heat oil in saute pan. Add scallions, garlic and ginger; cook 10 sec. Add shrimp; cook until almost done, stirring frequently. Stir in curry paste; cook 15 sec. Cool.

WHISK Dressing ingredients until well blended.

ADD Curried Shrimp and Vegetables; mix lightly.

FOR each serving: Place 3/4 cup noodles into bowl; top with about 1 cup of the shrimp mixture.

Kraft Kitchens Tips

Special Extra
Garnish each serving with a fried wonton wrapper.
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Nutritional Information

Nutrition Information

Total fat
 48 g
Saturated fat
 6 g
 150 mg
 2070 mg
 146 g
Dietary fiber
 4 g
 29 g
 24 g
Vitamin A
 60 %DV
Vitamin C
 70 %DV
 15 %DV
 30 %DV