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Grilled Shrimp Tandoori Salad with Mango Dressing
main dishes

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.
  • 25m

    prep time

  • 5m

    Cook Time

  • 257

    Calories

  • 19

    Ingredients

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Ingredients

6

Servings

Mango Dressing

Shrimp Tandoori Salad

  • 1/4 cup plus 3 tablespoons chopped fresh mint, divided
  • 1/4 cup fresh lime juice
  • 3 tablespoons vegetable oil, divided
  • 2 tablespoons honey
  • 2 teaspoons McCormick Gourmet™ Garam Masala Blend
  • 1 teaspoon McCormick® Ground Ginger
  • 1 teaspoon salt
  • 1/4 teaspoon McCormick® Ground Cayenne Red Pepper
  • 1 pound large shrimp, peeled and deveined
  • 1 large ripe mango, peeled, seeded and cut into 1-inch chunks
  • 2 packages (5 ounces each) mixed baby greens
  • 1 cup halved small heirloom or specialty tomatoes
  • 1/2 small red onion, thinly sliced

Instructions

  • 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.

Nutrition information (per Serving)

Reviews

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