Warm spice from curry powder mingles effortlessly with shrimp, cilantro, lime juice, and fresh mango in this golden-hued salad that fills these delectable tea sandwiches. Pictured with our Strawberry & Goat Cheese Crostini and Ham & Pineapple Pinwheels.
Curried Shrimp & Mango Salad Tea Sandwiches
Serves: 12
Ingredients
- 1 pound medium shrimp, peeled and deveined
- 2 teaspoons olive oil
- 1 teaspoon curry powder
- 1⁄2 cup finely chopped fresh mango, blotted dry on paper towels
- 5 tablespoons mayonnaise
- 2 tablespoons finely chopped red bell pepper
- 2 tablespoons finely chopped fresh cilantro
- 1 teaspoon fresh lime zest
- 2 teaspoons fresh lime juice
- 1⁄2 teaspoon fine sea salt
- 1⁄4 teaspoon ground black pepper
- 12 large slices hearty white sandwich bread, frozen
Instructions
- Preheat oven to 350°. Line a rimmed baking sheet with parchment paper.
- In a medium bowl, toss shrimp with olive oil and curry powder. Arrange in a single layer on prepared baking sheet.
- Bake until shrimp are pink and firm, 8 to 10 minutes. When shrimp are cool enough to handle, chop finely.
- In a medium bowl, stir together chopped shrimp, mango, mayonnaise, bell pepper, cilantro, lime zest, lime juice, salt, and black pepper. Transfer salad to a covered container, and refrigerate until cold, approximately 4 hours.
- Using a 2-inch square cutter, cut 24 squares from frozen bread slices, discarding scraps. Place 2 tablespoons shrimp salad on each of 12 bread squares. Top with remaining bread squares to make 12 tea sandwiches. Serve immediately, or cover with damp paper towels, place in a covered container, refrigerate, and serve within 2 hours.
