Curried Peach And Shrimp Salad Recipe

Name: Curried Peach And Shrimp Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound large shelled and deveined shrimp (24 to 32 per lb.); 2 cups chopped peaches; 1 tablespoon minced red onion; 1/2 serrano chile, thinly sliced; 1 teaspoon kosher salt; 1 tablespoon lime juice; 3 tablespoons vegetable oil; 1/2 teaspoon coriander seeds; 1/2 teaspoon cumin seeds; 1/2 teaspoon garam masala; 1/4 teaspoon ground turmeric; 1 package (4 oz.) plain or black pepper pappadums*; 1 avocado, sliced; 1 cup cilantro sprigs

Servings: persons

1 pound large shelled and deveined shrimp (24 to 32 per lb.)
2 cups chopped peaches
1 tablespoon minced red onion
1/2 serrano chile, thinly sliced
1 teaspoon kosher salt
1 tablespoon lime juice
3 tablespoons vegetable oil
1/2 teaspoon coriander seeds
1/2 teaspoon cumin seeds
1/2 teaspoon garam masala
1/4 teaspoon ground turmeric
1 package (4 oz.) plain or black pepper pappadums*
1 avocado, sliced
1 cup cilantro sprigs

1
Boil shrimp in salted water until just opaque, about 30 seconds. Transfer to bowl of ice water to cool. Drain shrimp and put in a large mixing bowl.
2
Add peaches, onion, chile, salt, and lime juice to shrimp.
3
Heat oil in a small frying pan until warm. Add spices and swirl to toast. Pour warm oil over shrimp mixture, gently stirring to combine.
4
Microwave 4 pappadums 1 at a time until puffed and crisp, about 50 seconds. Crack each into a few large pieces.
5
Arrange avocado on 4 dinner plates, top with shrimp mixture, and garnish plates with cilantro and pappadums.
6
*Wafer-thin Indian bread; find in the Asian food aisle of well-stocked grocery stores.
7
Note: Nutritional analysis is per serving.

247

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 pound large shelled and deveined shrimp (24 to 32 per lb.), 2 cups chopped peaches, 1 tablespoon minced red onion, 1/2 serrano chile, thinly sliced, and more.

Yes, Curried Peach And Shrimp Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Curried Peach And Shrimp Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions