SHRIMP-AND-JICAMA SALAD
Provided by Molly O'Neill
Categories easy, weekday, salads and dressings, appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a large bowl, combine the jicama, minced coriander leaves, mint, salt, sugar and lime juice and toss. Split the shrimp in half and add them to the salad. Cover and refrigerate from 1 to 4 hours. Garnish with the peanuts, shallots and coriander and serve.
Nutrition Facts : @context http, Calories 118, UnsaturatedFat 4 grams, Carbohydrate 15 grams, Fat 5 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 252 milligrams, Sugar 8 grams, TransFat 0 grams
SHRIMP, JíCAMA, AND APRICOT SALAD
Steps:
- Halve shrimp lengthwise by cutting down middle of backs and cook in a saucepan of boiling salted water, stirring occasionally, until just cooked through, 1 to 2 minutes. Drain in a colander and spread on a large plate to cool.
- Whisk together vinegar, garlic, ginger, and oil, then add shrimp and remaining ingredients and toss to combine well. Season salad with salt and pepper.
- These long, narrow cucumbers are often marketed as "European" and are usually sold in plastic wrap to protect their thin, delicate, unwaxed skin.
SHRIMP, JICAMA AND CHILE VINEGAR SALAD
This salad is very easy to make and very refreshing on a hot summer day.
Provided by maddiesmom
Categories Salad Vegetable Salad Recipes
Time 1h20m
Yield 4
Number Of Ingredients 8
Steps:
- Mix rice vinegar, sugar, jalapeno pepper, and cilantro in a bowl; stir until sugar has dissolved.
- Place jicama and 1/3 of the vinegar dressing in a resealable plastic bag; seal and refrigerate for 1 hour.
- Place shrimp in a separate resealable plastic bag with 1/3 of the dressing; seal and refrigerate for 1 hour. Refrigerate remaining vinegar dressing.
- Arrange alternate slices of tomatillo and tomato around the edge of a salad plate.
- Mound marinated jicama in the center of the plate and top with marinated shrimp.
- Pour remaining 1/3 of the dressing over salad.
Nutrition Facts : Calories 259.6 calories, Carbohydrate 35.8 g, Cholesterol 221.3 mg, Fat 1.7 g, Fiber 4.6 g, Protein 25.3 g, SaturatedFat 0.4 g, Sodium 1103.7 mg, Sugar 29.8 g
JICAMA SALAD
Steps:
- Combine jicama, carrots, red onion, both peppers, tomato in a medium bowl. Whisk together the lime juice, vinegar, honey, olive oil and cayenne and season with salt and pepper to taste. Add the cilantro and let sit for 30 minutes.
SHRIMP AND JICAMA SALAD WITH CHILE VINEGAR
Make and share this Shrimp and Jicama Salad With Chile Vinegar recipe from Food.com.
Provided by Gadget_Queen
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Add shrimp to boiling water and cook 3-5 minutes. Drain and rinse. Chill. Peel and devein.
- Pour 1/3 cup Chile Vinegar over shrimp and toss gently.
- Pour 1/3 cup Chile Vinegar over jicama and toss gently.
- Arrange tomato and tomatillo slices on salad plates.
- Top with jicama then shrimp.
- Pour remaining Chile Vinegar over salads.
- Garnish with cilantro, if desired.
- For Chile Vinegar, combine all in gredients in mixing bowl and stir with wire whisk until blended.
Nutrition Facts : Calories 238.2, Fat 2.8, SaturatedFat 0.5, Cholesterol 172.8, Sodium 259.3, Carbohydrate 28.6, Fiber 6.1, Sugar 19.9, Protein 25.5
SHRIMP, MANGO, AND JíCAMA SALAD WITH PINEAPPLE VINAIGRETTE
Provided by Daisy Martinez
Categories Salad Onion Appetizer Quick & Easy Mango Pineapple Shrimp Summer Healthy Cilantro Lettuce Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 14
Steps:
- Whisk lime juice and pineapple juice concentrate in small bowl. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper.
- Bring 6 cups water and next 4 ingredients to boil in heavy large saucepan. Reduce heat to medium; simmer 15 minutes. Reduce heat to low, add shrimp, and simmer until opaque in center, about 2 minutes. Drain. Transfer shrimp to large bowl; refrigerate until cool. (Can be made 6 hours ahead. Cover; keep chilled.)
- Mix mangoes and next 3 ingredients into shrimp. Pour vinaigrette over; toss to coat. Place 1 lettuce leaf on each of 6 plates. Spoon salad over lettuce, dividing equally.
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SHRIMP, LOBSTER, AND JICAMA SALAD RECIPE | BON APPéTIT
From bonappetit.com
- Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. If using shell-on shrimp, use small scissors to cut shells along the curved backs. Remove veins, keeping shells intact. Place shrimp and lobster in a large bowl; drizzle with 2 Tbsp. oil and season with salt. Mix onion and 2 Tbsp. lime juice in a small bowl.
- Grill shrimp until just opaque in center, 2–3 minutes per side. Transfer to a large plate. Grill lobster tails, flesh side down, until slightly charred, 1–2 minutes. Turn flesh side up and grill until just opaque in center, about 5 minutes longer. Add lobster tails to plate with shrimp and let rest for 5–10 minutes. Remove lobster meat from shells; discard shells. Cut lobster into 1" pieces.
- Drain red onion; place in a large bowl. Add 3 Tbsp. lime juice, 2 Tbsp. oil, jicama, greens, tomatillos, and 1 cup cilantro. Season with salt and more lime juice, if desired. Add seafood; toss to coat. Drizzle Ancho Chile Oil over; garnish with cilantro.
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