Jicama Salad with Lime-Marinated Shrimp Recipe

Have you walked past jicama in the grocery store but not sure what it’s used for? In Mexico, jicama (pronounced HEE-kah-mah) is a popular snack that is prepared with fresh lime juice and salt. This recipe turns it into a nice refreshing salad by adding cucumbers, bell peppers and lime-marinated shrimp! Next time you’re at the store, try something new and add some jicama in your cart!

Ingredients

1 small jicama (about 3/4 pound), peeled, cut in 2-inch matchsticks
1 small unwaxed cucumber, unpeeled, halved lengthwise, seeds removed, thinly sliced
1/2 medium red bell pepper, seeds removed, cut in 2-inch matchsticks
1/2 small red onion, thinly sliced
1/4 cup finely-chopped fresh cilantro or parsley leaves
1 1/2 pound 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
1/4 teaspoon red pepper flakes
Salt to taste
1/4 cup canola oil

Directions

1. Combine the jicama, cucumber, bell pepper, onion and cilantro or parsley in a medium bowl; gently mix. Add the shrimp.

2. To make the dressing, combine the lime juice, honey, lime peel, garlic, red pepper flakes and salt in a small bowl; mix together. Add the oil; whisk well to blend the ingredients.

3. Pour the dressing over the vegetable-shrimp mixture; toss gently to coat the ingredients.

4. Cover. Refrigerate for 1 to 2 hours to marinate and blend the flavors.

5. Arrange the salad over lettuce. Garnish with lime wedges.

https://www.eatright.org/food/planning-and-prep/recipes/jicama-salad-with-lime-marinated-shrimp-recipe