Best 2 Tandoori Shrimp And Mango Salad Recipes

Welcome to the delectable world of culinary artistry, where exotic flavors and vibrant colors collide to create a symphony of tantalizing tastes. Embark on a culinary adventure as we unravel the secrets of crafting the perfect Tandoori Shrimp and Mango Salad, a dish that promises an explosion of flavors with every bite. From selecting the freshest ingredients to mastering the art of balancing spices, this article will guide you through each step, ensuring you create a dish that will impress your taste buds and leave you craving for more. Whether you're an experienced chef or a culinary novice, let's dive into the enticing world of Tandoori Shrimp and Mango Salad and discover the secrets to creating a dish that will transport you to culinary heaven.

Here are our top 2 tried and tested recipes!

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 taste of your dish. Choose ripe mangoes, fresh shrimp, and aromatic spices.
Marinate the shrimp in the yogurt mixture for at least 30 minutes: This will help to tenderize the shrimp and infuse it with flavor.
Cook the shrimp over high heat: This will help to create a nice char on the outside while keeping the inside juicy.
Make sure the mango salad is nice and tangy: This will help to balance out the richness of the shrimp.
Serve the dish immediately: This is when the shrimp is at its best.

Conclusion:

This recipe is the perfect way to enjoy the flavors of summer. It's easy to make, healthy, and absolutely delicious. The combination of sweet mango, succulent shrimp, and aromatic spices is sure to please everyone at your table. So next time you're looking for a light and refreshing meal, give this tandoori shrimp and mango salad a try. You won't be disappointed.