Tandoori Shrimp Salad

Tandoori Shrimp Salad

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For shrimp:
2/3 cup Greek yogurt
1/2 cup lightly packed cilantro, stems removed
3 garlic cloves, peeled and lightly crushed
1 1-inch piece fresh ginger, peeled and cut into chunks
1/2 small red onion, peeled and very roughly chopped
1 1/2 tbsp garam masala
Juice of 2 small limes
1 tsp salt
1/4 tsp ground black pepper
3/4 lb large shrimp, peeled and deveined
1 tbsp canola or grapeseed oil

For dressing:
2 tbsp Green yogurt
2 tbsp evoo
1 tbsp lemon juice
1 tbsp cider vinegar
1/2 tsp honey
1 scallion, green and white parts, thinly sliced
pinch ground cumin
pinch ground coriander
pinch ground garam masala
pinch cayenne pepper
1/4 tsp kosher salt
freshly ground black pepper

For salad:
1 piece garlic naan 
4-5 cups baby spinach
3 tbsp cilantro leaves, roughly chopped
2 Persian cucumbers, quartered lengthwise and roughly chopped
2-3 radishes, trimmed, quartered and thinly sliced
1/2 cup cherry tomatoes, halved 



In a blender, puree the first 8 ingredients until they form a paste.  Toss the shrimp with the marinade in a large non-reactive bowl.  Cover and marinate in the refrigerator for 3-4 hours.

Preheat oven to 350 degrees F.  Once the oven is preheated, toast in the oven about 7-10 minutes, until crispy and lightly golden brown.  Set aside until cooled and then chop or break into croutons.

Combine yogurt, lemon juice, cider vinegar, honey, scallion, spices and s&p in a small bowl.  Whisk until well-combined.

Remove shrimp from the refrigerator and set aside to come up to room temperature.  Drain excess marinade.  Heat a large skillet over medium heat.  Add oil.  Once the skillet is hot, add shrimp.  Saute until firm and just opaque, about 3 minutes.  Remove from heat and set aside.

Combine spinach, cucumbers, radishes, cherry tomatoes and naan croutons in a large bowl.  Drizzle with dressing and toss.  Top with shrimp and serve.