Marinated Shrimp and Mango Salad

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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.