Shrimp Jicama And Chile Vinegar Salad Food

JICAMA SALAD

Jicama Salad image

Jicama is easily accessible in my part of the world and I am always looking for new and different ways to prepare it. This recipe is from "The New Family Cookbook for People with Diabetes". Makes a nice addition to a cookout. Please note: The cook time is the recommended chilling time.

Provided by PaulaG

Categories Mexican

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 (8 ounce) jicama, peeled, cut into 1/2 inch sticks
1 small cucumber, peeled, seeded and thinly sliced
1 medium orange, peeled, sectioned
1/4 cup white wine vinegar
2 tablespoons canola oil
1 teaspoon fresh lemon juice
1/4 teaspoon chili powder
1/4 teaspoon salt

Steps:

In a serving bowl, combine the jicama, cucumber and orange segments.
Whisk together the remaining ingredients and pour over jicama mixture; place in refrigerator and chill for 1 hour prior to serving.

Nutrition Facts : Calories 111, Fat 7.2, SaturatedFat 0.6, Sodium 151.9, Carbohydrate 11.8, Fiber 4, Sugar 5.4, Protein 1.2

SHRIMP-AND-JICAMA SALAD

Shrimp-and-Jicama Salad image

Provided by Molly O'Neill

Categories easy, weekday, salads and dressings, appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 cups jicama, cut into 1/4-inch julienne
1 tablespoon minced coriander leaves
1 tablespoon minced mint leaves
1 teaspoon kosher salt
2 tablespoons sugar
2 tablespoons lime juice
12 medium shrimp, cooked and peeled
1/4 cup unsalted peanuts, roughly chopped
2 tablespoons fried shallots
6 sprigs fresh coriander for garnish

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

Shrimp, Jícama, and Apricot Salad image

Categories Salad Fruit Shellfish Vegetable Quick & Easy Apricot Shrimp Cucumber Summer Gourmet

Yield Makes 4 main-course servings

Number Of Ingredients 9

Ingredients

1 lb large shrimp in shells (about 22 to 24), peeled and deveined
1/4 cup seasoned rice vinegar
1/2 teaspoon minced garlic
1/2 teaspoon minced peeled fresh ginger
2 tablespoons vegetable oil
1 lb jicama, peeled and cut into 1/8-inch-thick matchsticks
1 seedless cucumber*, cut into 1/8-inch-thick matchsticks
3/4 lb firm-ripe apricots (4 large), cut into 1/4-inch-thick wedges
1/4 cup chopped fresh cilantro

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.

SINGKAMAS (JICAMA) SALAD

Singkamas (Jicama) Salad image

This is a delicious Filipino salad, terrific for picnics or any outdoor fun. Singkamas are also called bangkwang or jicama.

Provided by lola

Categories Salad Vegetable Salad Recipes

Time 1h30m

Yield 10

Number Of Ingredients 11

Ingredients

1 large jicama, peeled and cut into matchsticks
1 red bell pepper, cut into long thin strips
1 green bell pepper, cut into long thin strips
1 small red onion, sliced into thin lengthwise slivers
2 green chile peppers - halved lengthwise, seeded, and cut into strips
1 (2 inch) piece fresh ginger root, thinly sliced
1 carrot, cut into matchsticks
1 cup water
⅔ cup vinegar
⅔ cup white sugar
1 teaspoon salt

Steps:

Combine the jicama, red bell pepper, green bell pepper, red onion, green chile peppers, ginger, and carrot in a large bowl. Whisk the water, vinegar, sugar, and salt together in a separate bowl; pour over the vegetable mixture and toss to coat. Refrigerate at least 1 hour before serving.

Nutrition Facts : Calories 113.4 calories, Carbohydrate 27.5 g, Fat 0.2 g, Fiber 6.8 g, Protein 1.4 g, Sodium 244.2 mg, Sugar 17.3 g

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