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Publix Simple Meals

Tandoori-Style Shrimp With Chickpea Salad

Makes 4 Servings
Total Time:
25 minutes
Active Time:
25 minutes

Cooking Sequence

-- Preheat broiler

-- Prepare salad - 10 minutes

-- Prepare shrimp; serve - 15 minutes

Tandoori-Style Shrimp


1 medium onion (rinsed)

2 tablespoons canola oil

1 teaspoon chili powder

3/4 teaspoon curry powder

1/2 teaspoon ground cumin

1/4 teaspoon ground cinnamon

1 1/2 lb medium peeled/deveined shrimp (thawed, if needed)

8-10 sprigs cilantro (rinsed)

1/4 teaspoon kosher salt

1 lime (for juice, rinsed)


1. Place oven rack 6 inches from broiler, then preheat oven on broil. Remove ends and peel from onion; slice onion thinly.

2. Combine in medium bowl, oil, chili powder, curry powder, cumin, and cinnamon until blended. Stir in shrimp and onions to coat. Arrange shrimp and onion slices in single layer on baking sheet (wash hands); broil 3-5 minutes or just until shrimp are pink and opaque. Meanwhile, chop cilantro leaves coarsely.

3. Sprinkle shrimp and onions with salt, cilantro, and juice of one-half lime. Serve.

Chickpea Salad


12 fresh mint leaves (rinsed)

2 (15-16 oz) cans chickpeas (garbanzos), drained and rinsed

1/2 cup plain yogurt

2 tablespoons mango chutney

3/4 teaspoon kosher salt

1/2 teaspoon ground cumin


1. Chop mint leaves coarsely; place in salad bowl.

2. Stir in remaining ingredients, tossing gently to coat beans. Chill until ready to serve; stir before serving. (Makes 6 servings.)

Aprons Advice

The chickpeas in this recipe are a nutritional powerhouse ingredient providing a good source of fiber, protein, zinc, and folate.

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Tandoori-Style Shrimp

CALORIES (per 1/4 recipe) 200kcal; FAT 9g; CHOL 250mg;SODIUM 380mg; CARB 3g; FIBER 1g; PROTEIN 28g;VIT A 10%; VIT C 10%; CALC 6%; IRON 25%

Chickpea Salad

CALORIES (per 1/6 recipe) 150kcal; FAT 2g; CHOL 0mg; SODIUM 640mg; CARB 26g; FIBER 6g; PROTEIN 8g; VIT A 0%; VIT C 0%; CALC 8%; IRON 8%

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