Jicama Salad with Lime-Marinated Shrimp Recipe

In Mexico, thinly sliced jicama sprinkled with fresh lime juice and salt makes a quick, crisp, finger-food snack. Flavorful shrimp, jicama, cucumber and bell peppers transform into a colorful, nutrient-rich salad.

Ingredients

Salad
1 small jicama (about ¾ pound), peeled, cut in 2-inch matchsticks
1 small unwaxed cucumber, unpeeled, halved lengthwise, seeds removed, thinly sliced
½ medium red bell pepper, seeds removed, cut in 2-inch matchsticks
½ small red onion, thinly sliced
¼ cup finely chopped fresh cilantro or parsley leaves
1½ pounds large or jumbo shrimp, steamed, peeled (deveined, if desired)
8 cups shredded leaf lettuce
Lime wedges, for garnish

Dressing

Juice from 2 limes
1 tablespoon honey
1 teaspoon lime peel, grated
1 clove garlic, minced
¼ teaspoon red pepper flakes
Salt to taste
¼ cup canola oil

Directions

Before you begin: Wash your hands.

1. Combine jicama, cucumber, bell pepper, onion and cilantro or parsley in a medium bowl and mix gently. Add steamed shrimp.
2. To make the dressing, combine lime juice, honey, lime peel, garlic, red pepper flakes and salt in a small bowl. Add oil and whisk well to blend the ingredients.
3. Pour the dressing over the vegetable-shrimp mixture. Toss gently to coat all ingredients.
4. Cover and refrigerate for 1 to 2 hours to marinate and blend the flavors.
5. Arrange the salad over lettuce. Garnish with lime wedges.

Nutrition Information

Serves 8

Calories: 260; Calories from fat: 100; Total fat: 11g; Saturated fat: 1g; Trans fat: 0g; Cholesterol: 170mg; Sodium: 200mg; Total carbohydrate: 16g; Dietary fiber: 5g; Sugars: 7g; Protein: 25g