BAKED SHRIMP RECIPE WITH JICAMA SLAW
Make this Baked Shrimp Recipe with Jicama Slaw the catch of your day. This baked shrimp recipe is coated in a cheesy chipotle breadcrumb mix and served with a tasty twist on coleslaw, made with thin strips of jicama, peppers and onions.
Provided by My Food and Family
Categories Dairy
Time 40m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Heat oven to 375ºF.
- Combine cheese, bread crumbs and seasonings in medium bowl. Cover baking sheet with foil; spray with cooking spray. Beat egg in shallow dish; dip shrimp, 1 at a time, in egg, then in cheese mixture, turning to evenly coat each shrimp. Place on prepared baking sheet. Discard any unused cheese mixture.
- Bake 20 min. or until shrimp are tender and golden brown.
- Combine vegetables in medium bowl. Mix dressing and honey. Add to vegetable mixture; toss to coat. Serve with shrimp.
Nutrition Facts : Calories 270, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 180 mg, Sodium 860 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 21 g
SHRIMP-AND-JICAMA SALAD
Provided by Molly O'Neill
Categories easy, weekday, salads and dressings, appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : @context http, Calories 118, UnsaturatedFat 4 grams, Carbohydrate 15 grams, Fat 5 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 252 milligrams, Sugar 8 grams, TransFat 0 grams
SHRIMP, JICAMA AND CHILE VINEGAR SALAD
This salad is very easy to make and very refreshing on a hot summer day.
Provided by maddiesmom
Categories Salad Vegetable Salad Recipes
Time 1h20m
Yield 4
Number Of Ingredients 8
Steps:
- Mix rice vinegar, sugar, jalapeno pepper, and cilantro in a bowl; stir until sugar has dissolved.
- Place jicama and 1/3 of the vinegar dressing in a resealable plastic bag; seal and refrigerate for 1 hour.
- Place shrimp in a separate resealable plastic bag with 1/3 of the dressing; seal and refrigerate for 1 hour. Refrigerate remaining vinegar dressing.
- Arrange alternate slices of tomatillo and tomato around the edge of a salad plate.
- Mound marinated jicama in the center of the plate and top with marinated shrimp.
- Pour remaining 1/3 of the dressing over salad.
Nutrition Facts : Calories 259.6 calories, Carbohydrate 35.8 g, Cholesterol 221.3 mg, Fat 1.7 g, Fiber 4.6 g, Protein 25.3 g, SaturatedFat 0.4 g, Sodium 1103.7 mg, Sugar 29.8 g
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