Marinated Shrimp and Mango Salad
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 335.7
- Total Fat: 10.6 g
- Cholesterol: 116.0 mg
- Sodium: 187.4 mg
- Total Carbs: 42.6 g
- Dietary Fiber: 5.6 g
- Protein: 23.9 g
View full nutritional breakdown of Marinated Shrimp and Mango Salad calories by ingredient
Number of Servings: 6
Ingredients
-
2 lbs peeled raw shrimp, dried
1 tsp. olive oil
2 bunches watercress (8 cups lightly packed)
1 cup packed fresh coriander sprigs
2 sweet red peppers, cut in thin strips
2 large mangoes, peeled and cut in thin strips
Shrimp Marinade:
2 tsp. ground cumin
2 tsp. ground coriander
2 tsp. paprika
2/3 cup 2% plain yogurt
2 tbs. minced ginger root
1 tbs. minced garlic
Dressing:
1/2 cup mango chutney
1/3 cup olive oil
Grated rind of 1 lime
Directions
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, ginger, garlic, 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 24 hours.
Dressing: In food processor, puree chutney. Add Lime juice, and oil; 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 pink and opaque.
In large bowl, toss together watercress, coriander, red peppers, mangoes, shrimp and dressing. Arrange on plates.
Makes 12 appetizer servings or 6 main dish servings
Number of Servings: 6
Recipe submitted by SparkPeople user DNEMCKENZIE.
In large bowl, stir together yogurt, ginger, garlic, 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 24 hours.
Dressing: In food processor, puree chutney. Add Lime juice, and oil; 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 pink and opaque.
In large bowl, toss together watercress, coriander, red peppers, mangoes, shrimp and dressing. Arrange on plates.
Makes 12 appetizer servings or 6 main dish servings
Number of Servings: 6
Recipe submitted by SparkPeople user DNEMCKENZIE.