jicama shrimp citrus salad

This light, crunchy salad is so tasty and satisfying when you yearn for a healthy salad but want something different from a traditional green salad. The marinated, juicy, warm shrimp on the crisp salad add the perfect touch to an already delicious dish.

jicama shrimp citrus salad 1

Jicama is also known as Mexican yam or Mexican turnip and, up until a few years ago, I had never heard of it. It has a faint apple and pear taste but the texture is much like a white potato. I’ve cut it into sticks for dipping into ranch dressing, I’ve roasted it along with carrots and a pork roast and I’ve even used it in vegetable beef soup and stir-frys. High in fiber and Vitamin C, this legume is low in calories and has a very low glycemic index.

First we start with the jicama. It’s skin is tough and thick but make sure you do remove it as the skin is considered an organic toxin. I cut off the top and bottom first, then rest it on it’s flat bottom while you use a strong, sharp and sturdy paring knife to remove the skin. Cut the jicama into thin slices, stack the slices and then cut into thin matchsticks.

jicama shrimp citrus salad 2

Next, using a zester or microplane, grate the orange to get a total of 1/2 teaspoon of orange zest and add to the jicama matchsticks. Then, using a sharp paring knife, remove the top and bottom from the orange, set it on it’s bottom, and then cut off the remaining peel.

jicama shrimp citrus salad 3

Using the knife, carefully cut between the sections to remove the orange sections and put them in the bowl with the jicama matchsticks. Add the grated ginger to the bowl as well and some torn lettuce if you like.

jicama shrimp citrus salad 4

Next, put the shrimp, cilantro, ginger, salt, pepper and 1/4 cup of orange juice into a ziplock plastic bag. Squeeze out all the air and close it tightly. Allow the shrimp to marinate in the refrigerator for 30 minutes to an hour.

jicama shrimp citrus salad 4 2

Add the vegetable oil into a large skillet and allow it to get hot and shimmery looking. Remove the shrimp from the plastic bag, drain off the excess marinade and put them into the skillet.

jicama shrimp citrus salad 5

The shrimp will let off some juices naturally so be careful not to crowd the pan.  Stir occasionally while the liquid cooks off and glazes the now hot shrimp,  and then add the shrimp to the salad.  Drizzle the salad lightly with olive oil and a squeeze of orange and/or lemon juice, adding salt and pepper to taste.

 

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Jicama Shrimp Citrus Salad
2015-03-05 11:55:33
This light, crunchy salad is so tasty and satisfying when you yearn for a healthy salad but want something different from a traditional green salad. The marinated, juicy, warm shrimp on the crisp salad add the perfect touch to an already delicious dish.
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Ingredients
  1. • 12 ounce bag of precooked frozen shrimp, 16-20 size, thawed
  2. • ½ of a medium size jicama
  3. • 1 or 2 oranges
  4. • 2 teaspoons of grated ginger, divided in half
  5. • ¼ cup of chopped cilantro
  6. • ½ teaspoon of salt
  7. • ¼ teaspoon of pepper
  8. • 1 tablespoon of vegetable oil
  9. • Juice of 1 orange and/or lemon
Instructions
  1. First we start with the jicama. It’s skin is tough and thick but make sure you do remove it as the skin is considered an organic toxin. I cut off the top and bottom first, then rest it on it’s flat bottom while you use a strong, sharp and sturdy paring knife to remove the skin. Cut the jicama into thin slices, stack the slices and then cut into thin matchsticks.
  2. Next, using a zester or microplane, grate the orange to get a total of 1/2 teaspoon of orange zest and add to the jicama matchsticks. Then, using a sharp paring knife, remove the top and bottom from the orange, set it on it's bottom, and then cut off the remaining peel.
  3. Using the knife, carefully cut between the sections to remove the orange sections and put them in the bowl with the jicama matchsticks. Add the grated ginger to the bowl as well and some torn lettuce if you like.
  4. Next, put the shrimp, cilantro, ginger, salt, pepper and 1/4 cup of orange juice into a ziplock plastic bag. Squeeze out all the air and close it tightly. Allow the shrimp to marinate in the refrigerator for 30 minutes to an hour.
  5. Add the vegetable oil into a large skillet and allow it to get hot and shimmery looking. Remove the shrimp from the plastic bag, drain off the excess marinade and put them into the skillet.
  6. The shrimp will let off some juices naturally so be careful not to crowd the pan. Stir occasionally while the liquid cooks off and glazes the now hot shrimp, and then add the shrimp to the salad. Drizzle the salad lightly with olive oil and a squeeze of orange and/or lemon juice, adding salt and pepper to taste.
By Fay
Tasteful Eats http://tastefuleats.com/
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