If your go-to egg salad needs an upgrade, say hello to your new favorite: Curried Egg and Shrimp Salad. This recipe takes a classic and reinvents it with bold curry flavors, juicy shrimp, and a creamy texture that’s just right. Whether you’re meal prepping, packing a quick lunch, looking for a low-cal supper, or impressing guests with a picnic-ready dish, this salad is light, protein-rich, and full of zing. Best of all? It’s quick to make and absolutely satisfying.
From the warmth of curry to the ocean-bright flavor of shrimp, each bite delivers a delicious balance. Ready to whip this up in under 20 minutes? Let’s dive into the full recipe below.
Curried Egg & Shrimp Stuffed Tomato
Bright, bold, and bursting with flavor—this Curried Egg and Shrimp Salad is a protein-packed twist on the classic. Creamy eggs, tender shrimp, and warm curry spices come together in a refreshing, easy-to-make dish that’s perfect for busy lunches or light dinners.
Ingredients
- 2 ÂĽ tsp mayonnaise
- â…› tsp curry
- dash garlic salt
- dash cayenne
- 1 hard boiled egg chopped
- ½ tbsp green onion chopped
- 1 tbsp celery chopped
- â…› lb shrimp chopped
- 1 tbsp almonds sliced or slivered ~ toasted or raw
- 1 tomato
- lettuce leaves
Instructions
- Mix mayo, curry, garlic salt, cayenne, egg, onion and celery. Cover and refrigerate up to 24 hours
- Before serving add shrimp and stir
- Take tomato and cut into 8 wedges without cutting all the way through so it opens up and lays outward
- Place tomato on a bed of lettuce leaves
- Fill with egg and shrimp mixture in the center
- Top with almonds
Tried this recipe?Let us know how it was!