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Shrimp and Jicama Salad
Prep Time
10
minutes
mins
Cook Time
5
minutes
mins
Total Time
15
minutes
mins
Servings:
4
Ingredients
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
Instructions
Peel the jicama and shred it in a food processor.
1 jicama
Shred the radishes also and combine them with the jicama in a bowl.
6 radishes
Dice the scallions and cilantro and stir into the bowl.
3 scallions,
1/2 cup cilantro
Juice the 2 limes and pour the juice over the salad in the bowl.
2 limes
Toss the shrimp with the Sriracha sauce.
1 lb. shrimp,
2 Tablespoon 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.
2 Tablespoon olive oil
Place the jicama salad on plates and top with with shrimp.
Nutrition
Calories:
236
kcal
|
Carbohydrates:
19
g
|
Protein:
24
g
|
Fat:
8
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
5
g
|
Trans Fat:
0.01
g
|
Cholesterol:
183
mg
|
Sodium:
319
mg
|
Potassium:
639
mg
|
Fiber:
9
g
|
Sugar:
4
g
|
Vitamin A:
287
IU
|
Vitamin C:
51
mg
|
Calcium:
113
mg
|
Iron:
2
mg
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