Tandoori Shrimp with Mango Salad
Chatelaine
This article has not been rated yet.
* PLUS Cooking time: 3 minutes
Ingredients
-
2
ripe
mangoes
-
1
red
bell pepper
-
4 cups
babu
spinach
, loosely packed
-
2-Jan
jalapeno
, seeded
-
1
lime
-
1/4 cup
finely chopped fresh
cilantro
-
1 tsp
olive oil
-
1 pinch
salt
-
340-g pkg
frozen or fresh uncooked
shrimp
, peeled
-
1 tbsp
vegetable oil or
butter
-
1/2 tsp
tandoori or
Indian curry paste
Instructions
- Peel mangoes. Slice fruit from stone in long, thick pieces, then cut into thin strips. Slice pepper into thin bite-size strips. Place all in a bowl with spinach. Mince jalapeno and stir in a small bowl with 1 tsp (5 mL) finely grated lime peel and 2 tbsp (30 mL) lime juice, cilantro, oil and salt. Drizzle over salad and toss to mix evenly.
- Place frozen shrimp in a sieve and rinse under cold running water until thawed. Pat dry with paper towels. Melt butter in a large frying pan over medium-high heat. Add tandoori paste and stir until fragrant, 1 min. Add shrimp and stir-fry just until pink, 2 to 3 min. Taste and add salt if needed. Turn over salad.
Nutrition (per serving)
- Calories
- 211,
- Protein
- 19 g,
- Carbohydrates
- 22 g,
- Fat
- 6 g,
- Fibre
- 3 g,
- Sodium
- 192 mg.