Tandoori Shrimp and Mango Salad

6 main course servings
  • For dressing:
  • 1/2 cup Major Grey's chutney
  • 2/3 cup fresh lime juice
  • 1/2 cup vegetable oil
  • 1 teaspoon cayenne
  • For tandoori marinade:
  • 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
  • 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.

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