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Curried Peach and Shrimp Salad

Serves 4

Total Time
30 mins

Shrimp salad gets an Indian makeover, with the peach standing in for mango.

Curried Peach and Shrimp Salad

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
Step 1

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.

Step 2

Add peaches, onion, chile, salt, and lime juice to shrimp.

Step 3

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.

Step 4

Microwave 4 pappadums 1 at a time until puffed and crisp, about 50 seconds. Crack each into a few large pieces.

Step 5

Arrange avocado on 4 dinner plates, top with shrimp mixture, and garnish plates with cilantro and pappadums.

Step 6

*Wafer-thin Indian bread; find in the Asian food aisle of well-stocked grocery stores.

Step 7

Note: Nutritional analysis is per serving.

Nutrition Facts

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.