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June is National Seafood Month, and here is a recipe to celebrate – Shrimp and Jicama Salad.
Seafood is perfect for summer meals, because it is so quick and easy to prepare. I know my family is always busy during the summer, running from one activity to another, so we need quick and easy dinners.
I wanted to try jicama, a vegetable I had seen at the grocery store but never cooked with. Â Jicama is a tuber commonly grown in Mexico, and it has a slightly sweet taste. I shredded the jicama in the my food processor, and then combined it with some radishes, scallions, cilantro and lime juice. Â It made a tasty salad with just a little spiciness from the radishes.
I sauteed some shrimp flavored with Sriracha sauce and the meal was complete. Â I served the shrimp warm on top of the salad, but it would be easy to make this ahead of time and refrigerate it until dinner.
- 1 jicama
- 6 radishes
- 3 scallions
- 1/2 cup cilantro
- 2 limes
- 1 lb. shrimp
- 2 Tablespoon Sriracha sauce
- 2 Tablespoon olive oil
- salt and pepper to taste
- Peel the jicama and shred it in a food processor.
- Shred the radishes also and combine them with the jicama in a bowl.
- Dice the scallions and cilantro and stir into the bowl.
- Juice the 2 limes and pour the juice over the salad in the bowl.
- Toss the shrimp with the Sriracha sauce.
- Heat a frying pan over medium heat.
- Add the olive oil to the pan and cook the shrimp for about 3 minutes, until no longer pink.
- Place the jicama salad on plates and top with with shrimp.
Nutrition facts are estimates.
Nutrition Information:Yield: 4
Amount Per Serving: Calories: 252 Saturated Fat: 1g Cholesterol: 285mg Sodium: 1064mg Carbohydrates: 19g Fiber: 9g Sugar: 3g Protein: 24g