Photo: Leigh Beisch; Styling: Dan Becker
Total Time
30 Mins
Serves 4

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

How to Make It

Step 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.

Step 2

Add peaches, onion, chile, salt, and lime juice to shrimp.

Step 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.

Step 4

Microwave 4 pappadums 1 at a time until puffed and crisp, about 50 seconds. Crack each into a few large pieces.

Step 5

Arrange avocado on 4 dinner plates, top with shrimp mixture, and garnish plates with cilantro and pappadums.

Step 6

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

Step 7

Note: Nutritional analysis is per serving.

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