Curried Peach and Shrimp Salad
Shrimp salad gets an Indian makeover, with the peach standing in for mango.
Photo: Leigh Beisch; Styling: Dan Becker
1 pound large shelled and deveined shrimp (24 to 32 per lb.)
2 cups chopped peaches
1 tablespoon minced red onion
1/2 serrano chile, thinly sliced
1 teaspoon kosher salt
1 tablespoon lime juice
3 tablespoons vegetable oil
1/2 teaspoon coriander seeds
1/2 teaspoon cumin seeds
1/2 teaspoon garam masala
1/4 teaspoon ground turmeric
1 package (4 oz.) plain or black pepper pappadums*
1 avocado, sliced
1 cup cilantro sprigs
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.
Servings Serves 4
- Amount Per Serving
- Calories 367Calories from Fat 45
- % Daily Value *
- Total Fat 19g30%
- Saturated Fat 2.6g13%
- Cholesterol 168mg57%
- Sodium 1415mg59%
- Total Carbohydrate 26g9%
- Dietary Fiber 7.1g29%
- Protein 23g46%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.