Recipe courtesy of Sara Moulton
Yield:
6 main course servings
Level:
Easy

Ingredients

For dressing:
For tandoori marinade:

Directions

Make dressing: 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.

Make marinade: 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.

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. In a large non-stick skillet heat pan with oil over moderate heat but not smoking. Saute shrimp in batches turning once until golden and cooked through, 3-4 minutes.

Transfer shrimp with tongs to paper towels to drain and cool slightly. In a large bowl gently toss together shrimp, watercress, coriander, bell pepper, mangoes and dressing.

IDEAS YOU'LL LOVE

Shrimp Salad

Recipe courtesy of Ina Garten

Linguine with Shrimp Scampi

Recipe courtesy of Ina Garten

Grilled Herb Shrimp

Recipe courtesy of Ina Garten

Batter-Fried Shrimp

Recipe courtesy of Michael Chiarello

Shrimp Scampi with Linguini

Recipe courtesy of Tyler Florence

Baked Shrimp Scampi

Recipe courtesy of Ina Garten

Garlic Shrimp Casserole

Recipe courtesy of Alton Brown

Grilled Shrimp Salad with Papaya, Green Onions and Peanuts

Recipe courtesy of Bobby Flay

Shrimp and Grits

Recipe courtesy of Joe Barnett

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking