Colorful and abundant in textures and flavors, this salad ranks in my all time favorites. Peppery watercress, sweet bell pepper sticks and buttery smooth mango marry perfectly with the Indian inspired yogurt shrimp marinade. Seek the Alphonso mango for this salad. If you find it, you will understand why it is definitely "one of the 1,000 things you should eat before you die" experiences.

Kitchen Notes
When packing this salad for a picnic, cook the shrimp ahead of time and place in a single layer in an airtight container in the refrigerator. On a hot, humid day, the cold shrimp are refreshing. 

Tandoori Shrimp & Mango Salad



  • 1/2 cup Major Grey's chutney

  • 2/3 cup freshly squeezed lime juice

  • 1/2 cup vegetable oil

  • 1 teaspoon cayenne pepper


  • 1 tablespoon paprika

  • 2 teaspoons ground cumin

  • 2 teaspoons ground coriander seeds

  • 4 garlic cloves, crushed

  • 1-inch piece of fresh ginger root, peeled and finely chopped

  • 2 fresh Serrano or jalapeño chilies, seeded and finely chopped

  • 3/4 cup plain Greek yogurt

  • 1 teaspoon freshly grated lime zest, about 1 lime


  • 2 pounds medium shrimp (about 50), shelled and deveined

  • 1/4 cup safflower oil for frying

  • 3 cups packed tender watercress sprigs, washed well and spun dry

  • 3 cups upland hydroponic sprigs, washed well and spun dry

  • 1 cup fresh coriander sprigs, washed well and spun dry

  • 1 red bell pepper, cut into julienne strips

  • 1 yellow bell pepper, cut into julienne strips

  • 1 orange bell pepper, cut into julienne strips

  • 2 firm-ripe mangoes, peeled and cut into ½ inch wide julienne strips



1. Force the chutney through a sieve into a bowl. Whisk in lime juice, oil, cayenne and salt to taste. Dressing may be made 1 day ahead and chilled, covered. Bring dressing to room temperature before using.


1. In a large, non-stick skillet, dry-roast paprika, cumin, and coriander seeds over moderate heat. Stir occasionally, until fragrant and several shades darker, about 2 minutes. Be careful not to burn them, and transfer to a bowl. 

2. When the spices have cooled, stir in remaining marinade ingredients. Salt and pepper to taste.

3. Pat shrimp dry and add to marinade, stirring to coat well. Marinate shrimp at room temperature for 15 minutes. Alternatively, shrimp may be marinated, covered, and chilled, up to 1 day.


1. In a large, non-stick skillet, heat safflower oil over moderately high heat until hot (but not smoking) and sauté shrimp in batches, turning once, until golden and cooked through, about 3-4 minutes. Transfer sautéed shrimp with tongs to paper towels to drain and cool slightly.

2. On a large platter, gently toss together shrimp, watercress, coriander sprigs, bell peppers, mangoes, and dressing.




Serves 4 as a large plate, or 8 as a small plate