Best 2 Tandoori Shrimp And Mango Salad Recipes

**Tandoori Shrimp and Mango Salad: A Culinary Symphony of Flavors**

Escape on a tantalizing culinary journey with our exquisite Tandoori Shrimp and Mango Salad. This dish is an explosion of vibrant flavors, textures, and colors that will captivate your taste buds and leave you craving more. Succulent shrimp marinated in aromatic Indian spices and grilled to perfection take center stage, while sweet and succulent mango lends a burst of tropical freshness. Cucumber, red onion, and cilantro add a delightful crunch and vibrancy, while a creamy yogurt dressing ties all the elements together in perfect harmony. Whether you're a seasoned foodie or a novice cook, this recipe will guide you through the process of creating this extraordinary dish that's perfect for a special occasion or a casual weeknight dinner.

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TANDOORI SHRIMP AND MANGO SALAD

Tandoori Shrimp and Mango Salad image

Categories Citrus Fruit Leafy Green Pepper Shellfish Marinate Sauté Mango Summer Gourmet

Yield Serves 6 as a main course

Number Of Ingredients 20

Ingredients

For dressing
1/2 cup Major Grey's chutney
2/3 cup fresh lime juice
1/2 cup vegetable oil
1 teaspoon cayenne
For tandoori marinade
1 tablespoon paprika
2 teaspoons ground cumin
2 teaspoons ground coriander seeds
4 garlic cloves, crushed
a 1-inch piece fresh gingerroot, peeled and chopped
2 fresh serrano or jalapeño chilies, seeded and chopped (wear rubber gloves)
3/4 cup plain yogurt
1 teaspoon freshly grated lime zest (about 1 lime)
2 pounds medium shrimp (about 50), shelled and deveined
1/4 cup vegetable oil for frying
6 cups packed tender watercress sprigs, washed well and spun dry
1 cup fresh coriander sprigs, washed well and spun dry
3 red bell peppers, cut into julienne strips
2 firm-ripe mangoes, peeled and cut into julienne strips

Steps:

Make dressing:
Force chutney through a sieve into a bowl and whisk in lime juice, oil, cayenne, and salt to taste. Dressing may be made 1 day ahead and chilled, covered. Bring dressing to room temperature before using.
Make marinade:
In a large non-stick skillet dry-roast paprika, cumin, and coriander seeds over moderate heat, stirring occasionally, until fragrant and several shades darker, about 2 minutes, being careful not to burn them, and transfer to a bowl. Cool spices and stir in remaining marinade ingredients and salt and pepper to taste.
Pat shrimp dry and add to marinade, stirring to coat well. Marinate shrimp at room temperature 15 minutes. Alternatively, shrimp may be marinated, covered and chilled, up to 1 day.
In large non-stick skillet heat oil over moderately high heat until hot but not smoking and sauté shrimp in batches, turning once, until golden and cooked through, 3 to 4 minutes. Transfer shrimp as sautéed with tongs to paper towels to drain and cool slightly.
In a large bowl gently toss together shrimp, watercress, coriander sprigs, bell peppers, mangoes, and dressing.

TANDOORI SHRIMP AND MANGO SALAD

Tandoori Shrimp and Mango Salad image

Provided by Food Network

Categories appetizer

Time 1h

Yield 6 servings

Number Of Ingredients 18

Ingredients

1/2 cup Major Grey's chutney
2/3 cup fresh lime juice
1/2 cup vegetable oil
1 teaspoon cayenne
1 tablespoon paprika
2 teaspoons ground cumin
2 teaspoons ground coriander seeds
4 garlic cloves, crushed
1-inch piece fresh gingerroot, peeled and chopped
2 fresh serrano or jalapeno chilies, seeded and chopped (wear rubber gloves)
3/4 cup plain yogurt
1 teaspoon freshly grated lime zest (about 1 lime)
2 pounds medium shrimp (about 50), shelled and deveined
1/4 cup vegetable oil for frying
6 cups packed tender watercress sprigs, washed well and spun dry
1 cup fresh coriander sprigs, washed well and spun dry
3 red bell peppers, cut into julienne strips
2 firm-ripe mangoes, peeled and cut into julienne strips

Steps:

Make dressing: Force chutney through a sieve into a bowl and whisk in lime juice, oil, cayenne, and salt to taste. Dressing may be made 1 day ahead and chilled, covered. Bring dressing to room temperature before using.
Make marinade: In a large non-stick skillet dry-roast paprika, cumin, and coriander seeds over moderate heat, stirring occasionally, until fragrant and several shades darker, about 2 minutes, being careful not to burn them, and transfer to a bowl. Cool spices and stir in remaining marinade ingredients and salt and pepper to taste.
Pat shrimp dry and add to marinade, stirring to coat well. Marinate shrimp at room temperature 15 minutes. Alternatively, shrimp may be marinated, covered and chilled, up to 1 day. In a large non-stick skillet heat oil over moderately high heat until hot but not smoking and saute shrimp in batches, turning once, until golden and cooked through, 3 to 4 minutes.
Transfer shrimp with tongs to paper towels to drain and cool slightly. In a large bowl gently toss together shrimp, watercress, coriander sprigs, bell peppers mangoes and dressing.

Tips:

Use fresh and high-quality ingredients. This will make a big difference in the flavor of your dish.
Don't overcrowd the pan when cooking the shrimp. This will prevent them from cooking evenly and becoming tough.
Be careful not to overcook the shrimp. They should be cooked until they are just opaque and pink in the center.
If you don't have a tandoor oven, you can use a regular oven. Just preheat the oven to 450 degrees Fahrenheit and cook the shrimp for 10-12 minutes, or until they are cooked through.
Serve the shrimp and mango salad immediately. This dish is best enjoyed fresh.

Conclusion:

Tandoori shrimp and mango salad is a delicious and refreshing dish that is perfect for a summer party or potluck. It is easy to make and can be tailored to your own taste preferences. Whether you like your shrimp spicy or mild, this dish is sure to please everyone.