Curried Peach and Shrimp Salad

Photo: Leigh Beisch; Styling: Dan Becker

Shrimp salad gets an Indian makeover, with the peach standing in for mango.

Yield: Serves 4
Total:
Recipe from Sunset

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Recipe Time

Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 367
  • Calories from fat: 45%
  • Protein: 23g
  • Fat: 19g
  • Saturated fat: 2.6g
  • Carbohydrate: 26g
  • Fiber: 7.1g
  • Sodium: 1415mg
  • Cholesterol: 168mg

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. 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. 2. Add peaches, onion, chile, salt, and lime juice to shrimp.
  3. 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. 4. Microwave 4 pappadums 1 at a time until puffed and crisp, about 50 seconds. Crack each into a few large pieces.
  5. 5. Arrange avocado on 4 dinner plates, top with shrimp mixture, and garnish plates with cilantro and pappadums.
  6. *Wafer-thin Indian bread; find in the Asian food aisle of well-stocked grocery stores.
  7. Note: Nutritional analysis is per serving.
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