Shrimp-and-Jicama Salad
- Total Time
- 15 minutes, plus refrigeration
- Rating
- Comments
- Read comments
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Ingredients
- 2cups jicama, cut into ¼-inch julienne
- 1tablespoon minced coriander leaves
- 1tablespoon minced mint leaves
- 1teaspoon kosher salt
- 2tablespoons sugar
- 2tablespoons lime juice
- 12medium shrimp, cooked and peeled
- ¼cup unsalted peanuts, roughly chopped
- 2tablespoons fried shallots
- 6sprigs fresh coriander for garnish
Nutritional analysis per serving (4 servings)
117 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 2 grams polyunsaturated fat; 15 grams carbohydrates; 4 grams dietary fiber; 8 grams sugars; 5 grams protein; 250 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
Private Notes
Comments
I add a lot more lime juice and coriander. I’ve never managed to have both the coriander and the mint at the same time but it’s still a lovely dish. I’ve never had the peanuts either but will try adding a dollop of almond butter into the mix, now that I finally have the shallots.
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