Shrimp-and-Jicama Salad
Published June 13, 1998
- Total Time
- 15 minutes, plus refrigeration
- Rating
- Comments
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Ingredients
2 cups jicama, cut into ¼-inch julienne
1 tablespoon minced coriander leaves
1 tablespoon minced mint leaves
1 teaspoon kosher salt
2 tablespoons sugar
2 tablespoons lime juice
12 medium shrimp, cooked and peeled
¼ cup unsalted peanuts, roughly chopped
2 tablespoons fried shallots
6 sprigs fresh coriander for garnish
Nutritional analysis per serving (4 servings)
15 grams carbs; 24 milligrams cholesterol; 117 calories; 2 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 5 grams fat; 4 grams fiber; 250 milligrams sodium; 5 grams protein; 8 grams sugar
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.