Shrimp Salad on Naan

PhotobucketWhile in Savannah for the weekend recently, I bought some freshly caught wild Georgia shrimp. Buying shrimp when it is in season and putting it in the freezer is a great way to save money. When buying fresh shrimp, give it a good sniff; it should smell like salt water and the flesh should look translucent. Avoid any shrimp that has an ammonia smell. If you don’t live where you can buy fresh shrimp, look for frozen shrimp that are in the shells as they retain their flavor and freshness. Shrimp is highly perishable and should be cooked or frozen within 24 hours of purchase. Served on Indian naan, a leavened flatbread, this shrimp salad has cilantro, green onions,and a kick of cayenne pepper in a mayonnaise-yogurt dressing. The sandwich is topped with shredded carrots and sliced cucumbers. A perfect summer lunch dish. Adapted from this recipe. Serves 2.Shrimp Salad on Naan1 small carrot, peeled and shredded2 teaspoons rice wine vinegar1/2 pound small shrimp, cooked or large shrimp, cooked and chopped1 tablespoon chopped fresh cilantro1 tablespoon chopped green onion2 tablespoons reduced-fat mayonnaise1 tablespoon low-fat yogurt1-1/2 teaspoons fresh lime juicepinch of saltpinch of cayenne pepper1 large naan or 2 small naan4 very thin cucumber slicesChopped romaineCombine carrot and vinegar in a small bowl, set aside. In a medium bowl, ombine cilantro, green onion, mayonnaise, yogurt,lime juice, salt, cayenne. Add shrimp and mix to combine.Wrap naan in aluminum foil and place in a preheated 350°F oven to warm for 8-10 minutes. To assemble-Place large naan on plate, lay chopped romaine on lower half of naan, mound with shrimp salad, top with shredded carrot and cucumber. Garnish with cilantro sprig.Fold top half over filling and secure with a wooden pick.Printer Friendly Recipe


  1. Jaime
    July 27, 2009 / 4:34 am

    that looks delicious!

  2. Memória
    August 9, 2009 / 12:11 am

    Do you have the recipe for the Naan??

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