GRILLED SHRIMP TANDOORI SALAD WITH MANGO DRESSING
Similar to the tandoori oven cooking method, these Indian-spiced shrimp skewers are roasted on high heat on the grill and added to a salad packed with bold sweet and sour flavors. A fresh mango dressing adds a splash of fruitiness and color.
Provided by McCormick
Categories Salad and Dressings,
Yield 6
Number Of Ingredients 19
Steps:
- For the Mango Dressing, process mango in blender or food processor until pureed (about 1 cup puree). Add lime juice, oil, garam masala, salt and red pepper; process until smooth. Refrigerate until ready to serve.
- For the Shrimp Tandoori Salad, mix 1/4 cup of the mint, lime juice, 2 tablespoons of the oil, honey, garam masala, ginger, salt and red pepper in small bowl. Thread shrimp onto skewers. Brush with mint mixture. Thread mango onto skewers. Brush with remaining 1 tablespoon oil.
- Grill shrimp skewers over high heat 4 to 5 minutes or just until shrimp turn pink, turning once and brushing occasionally with mint mixture. Grill mango skewers 4 to 5 minutes or until lightly charred.
- Arrange greens, tomatoes and onion on 6 serving plates. Top with grilled shrimp, mango and remaining 3 tablespoons mint. Drizzle with 1/2 of the Mango Dressing.
Nutrition Facts : Calories 257 Calories
TANDOORI SHRIMP AND MANGO SALAD
Steps:
- 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 large non-stick skillet heat oil over moderately high heat until hot but not smoking and sauté shrimp in batches, turning once, until golden and cooked through, 3 to 4 minutes. Transfer shrimp as sautéed with tongs to paper towels to drain and cool slightly.
- In a large bowl gently toss together shrimp, watercress, coriander sprigs, bell peppers, mangoes, and dressing.
TANDOORI SHRIMP
Provided by Julie Sahni
Categories dinner, main course
Time 1h
Yield Six servings
Number Of Ingredients 12
Steps:
- Shell and devein the shrimp, leaving the tail part on. Rinse the shrimp and pat them dry on towels.
- Combine all the ingredients of the marinade in a large ceramic bowl. Add the shrimp and toss well. Marinate at room temperature for 30 minutes or refrigerate overnight.
- Light and prepare a covered charcoal grill until white ash covers the coals and the heat subdues to a moderately hot level. Scatter presoaked grapevine cuttings over the coals. Lightly brush the racks with oil.
- Thread the shrimp alternating with the onions on long thin metal skewers. Brush the shrimp with oil. Place the skewers on the rack. Barbecue, turning them two or three times, until the shrimp are opaque (about six minutes). Slide the shrimp along with the onions off the skewers onto a heated platter. Garnish with lemon slices and coriander sprigs.
Nutrition Facts : @context http, Calories 171, UnsaturatedFat 4 grams, Carbohydrate 9 grams, Fat 5 grams, Fiber 1 gram, Protein 22 grams, SaturatedFat 1 gram, Sodium 867 milligrams, Sugar 4 grams, TransFat 0 grams
MANGO SHRIMP SALAD
Refreshing summer salad.
Provided by karbol
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 10m
Yield 4
Number Of Ingredients 9
Steps:
- Whisk lime juice, lime zest, chile peppers, and sugar together in a bowl until dressing is smooth. Combine shrimp, mango, cucumber, and mint in a bowl; add dressing and toss to coat. Drizzle vinegar over salad.
Nutrition Facts : Calories 158.9 calories, Carbohydrate 12.1 g, Cholesterol 221.3 mg, Fat 1.4 g, Fiber 1.4 g, Protein 24.3 g, SaturatedFat 0.4 g, Sodium 256.4 mg, Sugar 9.6 g
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