Speedy Indian-Spiced Shrimp
Pita Chips & Salad with Fresh Cilantro Vinaigrette
Cooking time
10 minutes
Servings
2/4
Calories
390 /serving
You know what they say, spice is the variety of life… or is it the other way around? This 10-minute supper puts our Mellow Mumbai mix—full of fenugreek leaves, turmeric and fennel seeds—on display in a sunny spread. Apply the warm spices to juicy shrimp in the pan (with a touch of mango chutney), and drop a pinch into oil to shine up pita chips crackling hot from the oven. Play it cool with a crunchy side salad that sparkles in a cilantro-spiked vinaigrette.
We will send you:
- 285g Shrimp
- 100g Radishes (or French radishes)
- 1 Bunch of cilantro
- 2 Cucumbers
- 1 Head of lettuce
- 15g Mango chutney
- 45ml Sweet, Savoury Honey-Dijon vinaigrette
- 2 Pita
- 12g Mellow Mumbai spices (garlic purée, sea salt, coriander, ginger purée, paprika, cumin, turmeric, fennel seeds, dried fenugreek leaves, black peppercorn)
Contains: Mustard, Shrimp, Wheat
You will need:
Large pan (non-stick if possible)
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
14 g
Saturated Fat
2 g
Sodium
1630 mg
Total Carb
42 g
Sugars
15 g
Protein
26 g
Fibre
6 g
Preparation
Make the pita chips
Preheat the oven to 450°F. Stack and cut the pita into 6 wedges. In a small bowl, combine the spices and a generous drizzle of oil. On a lined sheet pan, toss the pita with ½ the spiced oil and S&P. Bake, flipping halfway, 3 to 5 min., until golden brown and crispy.
Cook & coat the shrimp
Meanwhile, pat the shrimp dry with paper towel (remove the shells from the tails if desired); season with S&P. In a large pan (non-stick if possible), heat the remaining spiced oil on medium. Cook the shrimp*, 1 to 2 min. per side, until opaque and cooked through. Add the mango chutney; toss well. Transfer to a plate and keep warm.
Mise en place
Meanwhile, quarter the radishes. Halve the cucumbers lengthwise; thinly slice on an angle. Roughly chop the lettuce. Roughly chop the cilantro leaves and stems.
Make the salad
In a large bowl, combine the vinaigrette, ½ the cilantro and S&P. Add the radishes, cucumbers and lettuce; toss well.
Plate your dish
Divide the salad, pita chips and shrimp between your plates. Garnish with the remaining cilantro. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
