Cilantro Lime Shrimp Kebabs With Jicama Recipes

CILANTRO-LIME SHRIMP KEBABS WITH JICAMA

Cilantro-Lime Shrimp Kebabs with Jicama image

Grilling jicama brings out its natural sweetness, but be careful not to overcook it, or it will lose its crunch.

Provided by Martha Stewart

Categories Food & Cooking Appetizers Finger Food Recipes

Number Of Ingredients 18

Ingredients

1/2 cup olive oil
1 teaspoon finely grated lime zest
1/3 cup fresh lime juice (from about 4 limes)
1/2 cup fresh cilantro leaves
2 garlic cloves, crushed
1/2 jalapeno chile, coarsely chopped
1/2 teaspoon coarse salt
1 pound large shrimp, peeled and deveined (tails intact)
1 small jicama (about 2 pounds) peeled, sliced 1/2 inch thick, and cut into triangles
5 cups torn chicory (from 1 head)
3 cups torn green oak lettuce or other green lettuce (from 1 head)
5 scallions, white and pale-green parts only, thinly sliced diagonally
1 Granny Smith apple, cored, halved, and thinly sliced
2 radishes, thinly sliced
1/2 jalapeno chile, seeded and thinly sliced (optional)
2 tablespoons fresh lime juice (from 1 to 2 limes)
2 tablespoons extra-virgin olive oil
1/4 teaspoon coarse salt

Steps:

For the kebabs: Puree oil, lime zest and juice, cilantro, garlic, jalapeno, and salt in a blender or food processor. Combine marinade and shrimp. Cover with plastic wrap, and refrigerate 1 hour.
Preheat grill to medium-high. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 or 4 seconds.) Thread shrimp onto 6 skewers. Discard marinade. Thread jicama onto 6 more skewers. Grill shrimp until opaque and slightly charred, 3 to 4 minutes per side. Grill jicama for 1 to 2 minutes per side. Transfer to a platter.
Make the salad: Toss together chicory, green oak lettuce, scallions, apple, radishes, and jalapeno if desired. Toss in lime juice, oil, and salt. Divide shrimp and jicama skewers and salad among plates, and serve.

LIME-CILANTRO SHRIMP SKEWERS

Lime-Cilantro Shrimp Skewers image

My friend gave me this grill-friendly recipe. The combination of lime, cilantro and soy sauce gives these shrimp skewers a memorable taste reminiscent of tropical cuisine. To make it a main dish, serve the skewers with rice or couscous. -Theresa Dibert, Cynthiana, Kentucky

Provided by Taste of Home

Categories Appetizers

Time 20m

Yield 1 dozen.

Number Of Ingredients 7

Ingredients

1/3 cup lime juice
3 tablespoons minced fresh cilantro
2 tablespoons soy sauce
3 garlic cloves, minced
2 teaspoons olive oil
1-1/4 pounds uncooked shrimp (26-30 per pound), peeled and deveined
1 cup soaked mesquite wood chips, optional

Steps:

In a large bowl, whisk the first 5 ingredients until blended. Add shrimp; toss to coat. Refrigerate, covered, 30 minutes., If desired, add wood chips to grill according to manufacturer's directions. Drain shrimp, discarding marinade. On each of 12 soaked wooden appetizer skewers, thread shrimp., Grill on an oiled rack, covered, over medium heat until shrimp turn pink, 3-4 minutes per side.

Nutrition Facts : Calories 43 calories, Fat 1g fat (0 saturated fat), Cholesterol 57mg cholesterol, Sodium 94mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 8g protein.

CILANTRO LIME SHRIMP

Cilantro Lime Shrimp image

A quick garlicky lime marinade works magic on these juicy shrimp. They come off the grill with huge flavors perfect for your next cookout. -Melissa Rodriguez, Van Nuys, California

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

1/3 cup chopped fresh cilantro
1-1/2 teaspoons grated lime zest
1/3 cup lime juice
1 jalapeno pepper, seeded and minced
2 tablespoons olive oil
3 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon pepper
1 pound uncooked shrimp (16-20 per pound), peeled and deveined
Lime slices

Steps:

Mix first 9 ingredients; toss with shrimp. Let stand 15 minutes., Thread shrimp and lime slices onto 4 metal or soaked wooden skewers. Grill, covered, over medium heat until shrimp turn pink, 2-4 minutes per side.

Nutrition Facts : Calories 167 calories, Fat 8g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 284mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 19g protein. Diabetic Exchanges

GRILLED CILANTRO-LIME SHRIMP KABOBS WITH JICAMA

Grilled Cilantro-Lime Shrimp Kabobs With Jicama image

Got this easy to make recipe from www.marthastewart.com and my family fell in LOVE with it! All kids ages 3-16 enjoyed this tasty shrimp marinade. Grilling jicama brings out its natural sweetness, but don't overcook it or it will lose it's crunch! (Prep time includes marinade time)

Provided by CARML mama

Categories < 4 Hours

Time 1h23m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup olive oil
1 teaspoon finely grated lime zest
1/3 cup fresh lime juice (from about 4 limes)
1/2 cup fresh cilantro leaves
2 garlic cloves, crushed
1/2 jalapeno chile, coarsely chopped
1/2 teaspoon coarse salt
1 lb large shrimp, peeled and deveined (tails intact)
1 small jicama, peeled sliced 1/2 inch thick, and cut into triangles

Steps:

For the kebabs: Puree oil, lime zest and juice, cilantro, garlic, jalapeno, and salt in a blender or food processor. Combine marinade and shrimp. Cover with plastic wrap, and refrigerate 1 hour.
Preheat grill to medium-high. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 or 4 seconds.) Thread shrimp onto 6 skewers. Discard marinade. Thread jicama onto 6 more skewers. Grill shrimp until opaque and slightly charred, 3 to 4 minutes per side. Grill jicama for 1 to 2 minutes per side. Transfer to a platter.

Nutrition Facts : Calories 241.5, Fat 18.9, SaturatedFat 2.6, Cholesterol 95.5, Sodium 626.6, Carbohydrate 7.6, Fiber 3.1, Sugar 1.4, Protein 10.9

CILANTRO-LIME SHRIMP KEBABS WITH JICAMA

Cilantro-Lime Shrimp Kebabs With Jicama image

Make and share this Cilantro-Lime Shrimp Kebabs With Jicama recipe from Food.com.

Provided by Karen in MA

Categories < 30 Mins

Time 25m

Yield 6 serving(s)

Number Of Ingredients 18

Ingredients

1/2 cup olive oil
1 teaspoon lime zest, finely grated
1/3 cup fresh lime juice (from about 4 limes)
1/2 cup fresh cilantro leaves
2 garlic cloves, crushed
1/2 jalapeno, coarsely chopped
1/2 teaspoon coarse salt
1 lb large shrimp, peeled and deveined (tails intact)
1 small jicama, peeled, sliced 1/2 inch thick, and cut into triangles (about 2 pounds)
5 cups chicory lettuce, torn
3 cups green oak lettuce, torn
5 scallions, white and pale-green parts only, thinly sliced diagonally
1 granny smith apple, cored, halved, and thinly sliced
2 radishes, thinly sliced
1/2 jalapeno, seeded and thinly sliced (optional)
2 tablespoons fresh lime juice (from 1 to 2 limes)
2 tablespoons extra virgin olive oil
1/4 teaspoon coarse salt

Steps:

For the kebabs:
Puree oil, lime zest and juice, cilantro, garlic, jalapeno, and salt in a blender or food processor.
Combine marinade and shrimp. Cover with plastic wrap, and refrigerate 1 hour.
Preheat grill to medium-high. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 or 4 seconds.)
Thread shrimp onto 6 skewers. Discard marinade.
Grill shrimp until opaque and slightly charred, 3 to 4 minutes per side.
Thread jicama onto 6 more skewers.
Grill jicama for 1 to 2 minutes per side. Transfer to a platter.
Make the salad:
Toss together chicory, green oak lettuce, scallions, apple, radishes, and jalapeno if desired.
Toss in lime juice, oil, and salt. Divide shrimp and jicama skewers and salad among plates, and serve.

Nutrition Facts : Calories 333.6, Fat 24.1, SaturatedFat 3.4, Cholesterol 115.2, Sodium 425.6, Carbohydrate 13.8, Fiber 5.2, Sugar 4.5, Protein 17

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