Curried Peach and Shrimp Salad

Curried Peach and Shrimp Salad
Photo by Leigh Beisch

Ingredients

  • 1 package (4 oz.) plain or black pepper pappadums*
  • 1 cup cilantro sprigs
  • 1 tablespoon minced red onion
  • 1 teaspoon kosher salt
  • 1 tablespoon lime juice
  • 1 pound large shelled and deveined shrimp (24 to 32 per lb.)
  • 3 tablespoons vegetable oil
  • + 7 more ingredients
    • ½ teaspoon coriander seeds
    • ½ teaspoon cumin seeds
    • 1 avocado, sliced
    • ¼ teaspoon ground turmeric
    • 2 cups chopped peaches
    • ½ teaspoon garam masala
    • ½ serrano chile, thinly sliced

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. 2. Add peaches, onion, chile, salt, and lime juice to shrimp. 3. Heat oil in a small frying pan until warm. Add spices and swirl to toast. Pour w...

View full recipe at My Recipes

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