Indian Shrimp in Butter Sauce Salad combines two flavor profiles. It takes the warmth of shrimp cooked in butter and tossed with the spice mixture Garam Masala, and partners it with the cool creaminess of a coleslaw-style salad. It’s a great marriage of flavors that comes together very quickly.
This recipe also is scaled for only two servings, which is nice if you are a singleton or a couple. So many recipes are scaled for 6-8 servings, and that is nice if you have a big family. However, if you are single, or a couple with no children, leftovers get old quickly, so here is a recipe already scaled down in size.
Garam Masala is a spice blend that many Indian cooks will blend themselves. It contains spices such as powdered coriander, turmeric, cardamom, cumin seed, etc. However, it may not be worth it to invest in all the separate spices to make the blend, if you will only be using it occasionally. You can find garam masala at larger Walmart stores, at Target, and at any Middle Eastern or Indian-food grocery store.
Garam Masala does have some heat to it, but you can always start with a small amount and add more by sprinkling a little on top of the dish if you want more heat. The amount in this dish produces a mild warmth, and the creamy dressing helps to balance the flavor.
The addition of some sunflower kernels on top of the salad provides extra crunch and flavor. They really do make this main dish salad even more delicious, but I have listed them as optional due to health issues some readers may have with nuts or salt.
Heat the butter in a 10-inch skillet over med-high heat.
When melted, add the shrimp and cook for 3 minutes, stirring constantly.
Add the salt, pepper, and garam masala, and continue to cook 2 more minutes, stirring frequently. Remove from heat and set aside to cool.
Place the coleslaw mix in a mixing bowl. Add the pimento and celery.
In a small bowl, stir together the coconut milk, blue cheese dressing, and cilantro.
Add to the coleslaw mixture and stir until well-combined.
To serve, place half of the salad on a plate. Top with half of the shrimp. For extra crunch and flavor, add 1 TBS. of sunflower kernels on top of each salad.