Shrimp Cilantro Chutney Salad


Makes 24 14-oz. portions.
Shrimp Cilantro Chutney Salad


  • 1 lb. GFS Lentils
  • 4½ c. Recipe: Cilantro Chutney
  • 3 c. Primo Gusto Extra Virgin Olive Oil
  • 6 lb. White Shrimp, Peeled & Deveined Tail-On, Headless, 26-30 Count per Pound, thawed
  • ¼ c. Trade East Ground Paprika
  • 2 Tbsp. Trade East Ground Turmeric
  • to taste GFS Iodized Salt
  • to taste Trade East Ground Black Pepper
  • 6 lb. Markon Ready-Set-Serve Aromatic Herbs & Tender Greens Salad Blend
  • 1¼ lb. Markon Roma Tomatoes, sliced in strips lengthwise
  • 12 oz. Markon Ready-Set-Serve Radishes, julienned

Recipe Preparation

1. Simmer lentils in salted water 12 minutes until tender but firm to the bite. Strain and rinse under cold water. Dry lentils on a parchment-lined sheet pan.

2. In batches, place the dried lentils in a fine mesh strainer and deep-fry at 350°F for 45 seconds or until crispy. Drain on paper towel. Place in a storage container. Cover until needed.

3. Place 4½ c. of cilantro chutney in a mixing bowl. Whisk 1¼ c. of olive oil into the chutney. Cover, label, date and refrigerate until needed.  

4. Pat the shrimp with paper towel to remove moisture. Place in a mixing bowl. Sprinkle with paprika and turmeric. Season with salt and pepper. Mix using a rubber spatula. Place in a storage container. Cover, label, date and refrigerate until needed. 

To prepare à la carte:

1. Sauté 1 Tbsp. of olive oil and 7 shrimp until just cooked through.

2. Place 4 oz. of greens and herbs in a chilled mixing bowl. Drizzle 1½  oz. of cilantro chutney on the greens. Season with salt and pepper. Toss to blend.

3. Mound the greens on a chilled plate. Place ⅗ oz. of tomatoes and ½ oz. of radishes on the greens. Sprinkle with 1 oz. of crispy lentils. Stand the shrimp, tails up, around the base of the salad.

Stats per Serving

Calories: 510 Fat: 36 g. Saturated Fat: 5 g. Trans Fat: 0 g. Sodium: 1,090 mg. Carbohydrates: 21 g. Protein: 25 g.