Marinated Shrimp and Mango Salad
- Yield 6 main-course or 12 appetizer servings
Starring ripe mangoes and protein-rich shrimp, this flavorful salad makes a great appetizer or light main course.
- 2 pounds large peeled raw shrimp (or thawed and completely dried)
- 1 teaspoon canola oil
- 2 bunches (8 cups) watercress
- 1 cup packed fresh coriander (cilantro) sprigs
- 2 sweet red peppers, cut into thin strips
- 2 large ripe mangoes, peeled and cut into thin strips
- Shrimp Marinade:
- 2 teaspoons each ground cumin, ground coriander and paprika
- 2/3 cup low-fat plain yogurt
- 2 tablespoons minced ginger root
- 1 tablespoon minced fresh garlic
- 2 fresh jalapeno peppers, seeded and chopped, or 1 tbsp chopped bottled peppers
- Grated rind of 1 lime
- 1/4 teaspoon salt and freshly ground pepper
- 1/2 cup mango chutney
- 1/3 cup fresh lime juice
- 3 tablespoons canola oil
- 1 dash hot pepper sauce
- Shrimp Marinade: In small nonstick skillet, dry-roast cumin, coriander and paprika over medium heat, stirring occasionally, for about 2 minutes or until darkened slightly and fragrant. Let cool. In large bowl, stir together yogurt, gingerroot, garlic, jalapeño peppers, lime rind, roasted spices, and salt and pepper to taste. Add shrimp; mix to coat. Cover and refrigerate for 1 hour or for up to 1 day.
- Dressing: In food processor, purée chutney. Add lime juice, oil and hot pepper sauce; process to mix. Set aside.
- In large nonstick skillet, heat oil over medium-high heat; cook shrimp and marinade, turning once, for 3 to 4 minutes or until shrimp are pink and opaque.
- In large bowl, toss together watercress, coriander, red peppers, mangoes, shrimp and any marinade left in the pan, and dressing. Arrange on individual salad plates.
Recipes reprinted with permission from Lighthearted at Home: The Very Best of Anne Lindsay by Anne Lindsay (Wiley).