Tandoori Shrimp with Mango Salad
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PREP TIME
15 min
Makes
3 to 4 servings
* 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.
