Curried Peach and Shrimp Salad Recipe

Shrimp salad gets an Indian makeover, with the peach standing in for mango.

This recipe, and others like it, can be found in the article “Juicy Peach Recipes Perfect for Summer.”

1 pound large shelled and deveined shrimp (24 to 32 per lb.)

2 cups chopped peaches

1 tablespoon minced red onion

1/2 serrano chile, thinly sliced

1 teaspoon kosher salt

1 tablespoon lime juice

3 tablespoons vegetable oil

1/2 teaspoon coriander seeds

1/2 teaspoon cumin seeds

1/2 teaspoon garam masala

1/4 teaspoon ground turmeric

1 package (4 oz.) plain or black pepper pappadums*

1 avocado, sliced

1 cup cilantro sprigs

Step 1

Boil shrimp in salted water until just opaque, about 30 seconds. Transfer to bowl of ice water to cool. Drain shrimp and put in a large mixing bowl.

Step 2

Add peaches, onion, chile, salt, and lime juice to shrimp.

Step 3

Heat oil in a small frying pan until warm. Add spices and swirl to toast. Pour warm oil over shrimp mixture, gently stirring to combine.

Step 4

Microwave 4 pappadums 1 at a time until puffed and crisp, about 50 seconds. Crack each into a few large pieces.

Step 5

Arrange avocado on 4 dinner plates, top with shrimp mixture, and garnish plates with cilantro and pappadums.

Step 6

*Wafer-thin Indian bread; find in the Asian food aisle of well-stocked grocery stores.

Step 7

Note: Nutritional analysis is per serving.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories367

% Daily Value *
Total Fat 19g25%

Saturated Fat 2.6g13%
Cholesterol 168mg57%
Sodium 1415mg62%
Total Carbohydrate 26g10%

Dietary Fiber 7.1g26%
Protein 23g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Curried Peach and Shrimp Salad