Curried Peach and Shrimp Salad

Curried Peach and Shrimp Salad Recipe
Photo: Leigh Beisch; Styling: Dan Becker
Shrimp salad gets an Indian makeover, with the peach standing in for mango.

Yield:

Serves 4

Recipe from

Recipe Time

Total: 30 Minutes

Nutritional Information

Calories 367
Caloriesfromfat 45 %
Protein 23 g
Fat 19 g
Satfat 2.6 g
Carbohydrate 26 g
Fiber 7.1 g
Sodium 1415 mg
Cholesterol 168 mg

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

Preparation

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.

*Wafer-thin Indian bread; find in the Asian food aisle of well-stocked grocery stores.

Note: Nutritional analysis is per serving.

Note:

July 2010
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