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

This Story Originally Appeared On sunset.com


Credit: Leigh Beisch; Styling: Dan Becker

Recipe Summary test

30 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • 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.

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

  • 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.

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

  • 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.

Nutrition Facts

367 calories; calories from fat 45%; protein 23g; fat 19g; saturated fat 2.6g; carbohydrates 26g; fiber 7.1g; sodium 1415mg; cholesterol 168mg.