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Tandoori Shrimp Bowl with Mango Salsa

Name: Tandoori Shrimp Bowl with Mango Salsa
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1.1 pounds shrimp (peeled and deveined); 4 garlic cloves (grated); 1 tbsp grated ginger; 2 tsp garam masala; ½ tsp chili flakes (more or less to taste); 1 tsp each: ground turmeric; 1 tsp ground cumin; 1 tbsp tandoori paste; ¼ salt; 2 tbsp vegetable oil; 2 tbsp unsalted butter; juice from ½ lime; 1 ripe mango (diced); 6 Persian cucumbers (or ½ English cucumber, diced); 1 red onion (finely chopped); ¼ tsp chili flakes; ¼ tsp salt; juice from ½ lime; 3 tbsp chopped cilantro (more for serving); 2 cups chicken broth; ¾ cup coconut milk; 1 cup jasmine rice

Anna Chwistek

Total Time: 20 minutes

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Comments

3 responses to “Tandoori Shrimp Bowl with Mango Salsa”

Heidi Barton

4.05.2023

Thanks for the recipe Anna! How much lime juice in step 1? I don’t want to overpower it or pre-cook the shrimp too much.

Reply
1. Heidi Barton
  
  4.05.2023
  
  Just watched the video… looks like 1/2 a lime. :)
  
  Reply
  1. Anna Chwistek
    
    4.05.2023
    
    Hi Heidi, so sorry for the confusion! It should be juice from 1/2 lime. The recipe is fixed, happy cooking!
    
    Reply

Tandoori Shrimp Bowl with Mango Salsa

Comments

3 responses to “Tandoori Shrimp Bowl with Mango Salsa”

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