Curried Peach and Shrimp Salad

Gluten Free
Dairy Free
Health score
20%
Curried Peach and Shrimp Salad
30 min.
4
377kcal

Suggestions


Welcome to a delightful culinary adventure with our Curried Peach and Shrimp Salad! This vibrant dish is a culinary fusion that brings together the sweet juiciness of ripe peaches with the succulent flavors of shrimp, all enhanced by a medley of aromatic spices. Perfect for a light lunch, a refreshing side dish, or a satisfying main course, this salad is sure to impress.

Not only is it packed with flavor, but our Curried Peach and Shrimp Salad is also gluten-free and dairy-free, making it a fantastic choice for those with dietary restrictions. The combination of zesty lime juice, crisp cilantro, and a hint of heat from the serrano chile creates a tantalizing contrast that complements the delicate shrimp beautifully.

As you whip up this dish in just 30 minutes, you'll also enjoy the textured crunch of pappadums, which add an exciting element to every bite. Whether you're hosting a summer gathering or simply treating yourself to a gourmet meal at home, this salad is sure to be a standout on your table. So grab your apron, and let’s dive into the sensational flavors of the Curried Peach and Shrimp Salad!

Ingredients

  •  avocado sliced
  • cup cilantro leaves 
  • 0.5 teaspoon coriander seeds 
  • 0.5 teaspoon cumin seeds 
  • 0.5 teaspoon garam masala 
  • 0.3 teaspoon turmeric 
  • teaspoon kosher salt 
  • tablespoon juice of lime 
  • cups peaches chopped
  • oz pepper plain black
  • tablespoon onion red minced
  • 0.5  serrano chiles thinly sliced
  • pound shrimp shelled deveined per lb.)
  • tablespoons vegetable oil 

Equipment

  • bowl
  • frying pan
  • mixing bowl
  • microwave

Directions

  1. Boil shrimp in salted water until just opaque, about 30 seconds.
  2. Transfer to bowl of ice water to cool.
  3. Drain shrimp and put in a large mixing bowl.
  4. Add peaches, onion, chile, salt, and lime juice to shrimp.
  5. Heat oil in a small frying pan until warm.
  6. Add spices and swirl to toast.
  7. Pour warm oil over shrimp mixture, gently stirring to combine.
  8. Microwave 4 pappadums 1 at a time until puffed and crisp, about 50 seconds. Crack each into a few large pieces.
  9. Arrange avocado on 4 dinner plates, top with shrimp mixture, and garnish plates with cilantro and pappadums.
  10. *Wafer-thin Indian bread; find in the Asian food aisle of well-stocked grocery stores.

Nutrition Facts

Calories377kcal
Protein26.94%
Fat42.57%
Carbs30.49%

Properties

Glycemic Index
45.31
Glycemic Load
6.61
Inflammation Score
-9
Nutrition Score
24.026956350907%

Flavonoids

Cyanidin
1.64mg
Catechin
3.79mg
Epigallocatechin
0.8mg
Epicatechin
1.99mg
Epigallocatechin 3-gallate
0.31mg
Eriodictyol
0.08mg
Hesperetin
0.34mg
Naringenin
0.01mg
Luteolin
0.03mg
Isorhamnetin
0.13mg
Kaempferol
0.19mg
Quercetin
3.27mg

Nutrients percent of daily need

Calories:376.68kcal
18.83%
Fat:19.47g
29.95%
Saturated Fat:3.16g
19.76%
Carbohydrates:31.38g
10.46%
Net Carbohydrates:19.28g
7.01%
Sugar:7.22g
8.02%
Cholesterol:182.57mg
60.86%
Sodium:738.33mg
32.1%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:27.72g
55.44%
Manganese:3.82mg
190.89%
Vitamin K:90.58µg
86.27%
Copper:0.99mg
49.69%
Fiber:12.1g
48.38%
Phosphorus:336.61mg
33.66%
Potassium:1055.87mg
30.17%
Magnesium:112.65mg
28.16%
Iron:4.23mg
23.51%
Calcium:215.82mg
21.58%
Vitamin E:2.86mg
19.05%
Zinc:2.42mg
16.1%
Vitamin A:761.5IU
15.23%
Folate:53.72µg
13.43%
Vitamin C:11.01mg
13.35%
Vitamin B5:1.24mg
12.44%
Vitamin B6:0.25mg
12.42%
Vitamin B3:1.91mg
9.53%
Vitamin B2:0.15mg
8.85%
Vitamin B1:0.09mg
6.02%
Selenium:3.35µg
4.78%
Source:My Recipes