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.

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