Grilled Shrimp Tandoori Salad with Mango Dressing

Similar to the tandoori oven cooking method, these Indian-spiced shrimp skewers are roasted on high heat on the grill and added to a salad packed with bold sweet and sour flavors. A fresh mango dressing adds a splash of fruitiness and color.

Serves: 6
25 mins Prep time 5 mins Cook time
25 mins Prep time
5 mins Cook time
  • For the Mango Dressing, process mango in blender or food processor until pureed (about 1 cup puree). Add lime juice, oil, garam masala, salt and red pepper; process until smooth. Refrigerate until ready to serve.

  • For the Shrimp Tandoori Salad, mix 1/4 cup of the mint, lime juice, 2 tablespoons of the oil, honey, garam masala, ginger, salt and red pepper in small bowl. Thread shrimp onto skewers. Brush with mint mixture. Thread mango onto skewers. Brush with remaining 1 tablespoon oil.

  • Grill shrimp skewers over high heat 4 to 5 minutes or just until shrimp turn pink, turning once and brushing occasionally with mint mixture. Grill mango skewers 4 to 5 minutes or until lightly charred.

  • Arrange greens, tomatoes and onion on 6 serving plates. Top with grilled shrimp, mango and remaining 3 tablespoons mint. Drizzle with 1/2 of the Mango Dressing.

Cooking tip

Store remaining Mango Dressing in refrigerator. Serve over salad greens, grilled or broiled shrimp or chicken, or toss with couscous or quinoa.

Nutrition information

(Amount per serving)

  • Calories: 257Cholesterol: 112mg
  • Sodium: 664mgProtein: 14g
  • Total Fat: 13gFiber: 3g
  • Carbohydrate: 21g

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