You are here: Home » Recipes » Marinated Shrimp and Mango Salad Marinated Shrimp and Mango Salad Recipe by Our Cookbook Collection 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. PrintEmail Ingredients 2 pounds large peeled raw shrimp (or thawed and completely dried)1 teaspoon canola oil2 bunches (8 cups) watercress1 cup packed fresh coriander (cilantro) sprigs2 sweet red peppers, cut into thin strips2 large ripe mangoes, peeled and cut into thin stripsShrimp Marinade:2 teaspoons each ground cumin, ground coriander and paprika2/3 cup low-fat plain yogurt2 tablespoons minced ginger root1 tablespoon minced fresh garlic2 fresh jalapeno peppers, seeded and chopped, or 1 tbsp chopped bottled peppers Grated rind of 1 lime1/4 teaspoon salt and freshly ground pepperDressing:1/2 cup mango chutney1/3 cup fresh lime juice3 tablespoons canola oil1 dash hot pepper sauce Instructions 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).