Tandoori Shrimp And Mango Salad Recipe

Name: Tandoori Shrimp And Mango Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup Major Grey's chutney; 2/3 cup fresh lime juice; 1/2 cup vegetable oil; 1 teaspoon cayenne; 1 tablespoon paprika; 2 teaspoons ground cumin; 2 teaspoons ground coriander seeds; 4 garlic cloves, crushed; a 1-inch piece fresh gingerroot, peeled and chopped; 2 fresh serrano or jalapeno chilies, seeded and chopped (wear rubber gloves); 3/4 cup plain yogurt; 1 teaspoon freshly grated lime zest (about 1 lime); 2 pounds medium shrimp (about 50), shelled and deveined; 1/4 cup vegetable oil for frying; 6 cups packed tender watercress sprigs, washed well and spun dry; 1 cup fresh coriander sprigs, washed well and spun dry; 3 red bell peppers, cut into julienne strips; 2 firm-ripe mangoes, peeled and cut into julienne strips

Servings: persons

1/2 cup Major Grey's chutney
2/3 cup fresh lime juice
1/2 cup vegetable oil
1 teaspoon cayenne
1 tablespoon paprika
2 teaspoons ground cumin
2 teaspoons ground coriander seeds
4 garlic cloves, crushed
a 1-inch piece fresh gingerroot, peeled and chopped
2 fresh serrano or jalapeno chilies, seeded and chopped (wear rubber gloves)
3/4 cup plain yogurt
1 teaspoon freshly grated lime zest (about 1 lime)
2 pounds medium shrimp (about 50), shelled and deveined
1/4 cup vegetable oil for frying
6 cups packed tender watercress sprigs, washed well and spun dry
1 cup fresh coriander sprigs, washed well and spun dry
3 red bell peppers, cut into julienne strips
2 firm-ripe mangoes, peeled and cut into julienne strips

1
Force chutney through a sieve into a bowl and whisk in lime juice, oil, cayenne, and salt to taste. Dressing may be made 1 day ahead and chilled, covered. Bring dressing to room temperature before using.
2
Make marinade
3
In a large non-stick skillet dry-roast paprika, cumin, and coriander seeds over moderate heat, stirring occasionally, until fragrant and several shades darker, about 2 minutes, being careful not to burn them, and transfer to a bowl. Cool spices and stir in remaining marinade ingredients and salt and pepper to taste.
4
Shrimp
5
Pat shrimp dry and add to marinade, stirring to coat well. Marinate shrimp at room temperature 15 minutes. Alternatively, shrimp may be marinated, covered and chilled, up to 1 day.
6
In large non-stick skillet heat oil over moderately high heat until hot but not smoking and saute shrimp in batches, turning once, until golden and cooked through, 3 to 4 minutes. Transfer shrimp as sauteed with tongs to paper towels to drain and cool slightly.
7
In a large bowl gently toss together shrimp, watercress, coriander sprigs, bell peppers, mangoes, and dressing.

883

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 18 ingredients. The key ingredients include: 1/2 cup Major Grey's chutney, 2/3 cup fresh lime juice, 1/2 cup vegetable oil, 1 teaspoon cayenne, and more.

Yes, Tandoori Shrimp And Mango 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.

Tandoori Shrimp And Mango Salad

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