Shrimp And Jicama Salad Recipes

SHRIMP-AND-JICAMA SALAD

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.

SHRIMP, JICAMA AND CHILE VINEGAR SALAD

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.

SHRIMP, AVOCADO AND JICAMA SALAD RECIPE

Steps:

• 1. Put water, vinegar and Old Bay in a pot and bring to a boil. 2. Drop shrimp into water. 3. Remove pot from heat. 4. Let sit 2 minutes (less for small shrimp). 5. Remove shrimp from water, allow to cool. 6. Cut shrimp in half lengthwise. 7. Place pot of water onto stove, bring to simmer. 8. Place egg yolk into a stainless steel bowl along with a Tbl of hot water. 9. Using a wire whisk, whisk egg yolk with bowl over simmering water until egg becomes lighter in color and frothy and warm to the touch. (Do not allow yolk to scramble). 10. Remove egg bowl from the water. 12. Gradually whisk in oil. 12. Whisk in lemon, salt and pepper to desired taste. 13. Place shrimp, and cut vegetables into a large bowl. 14. Stir in small amounts of mayonnaise until desired consistency.

GREEN APPLE, JICAMA, AND PRAWN SALAD WITH MINT, LEMONGRASS, AND DIJON DRESSING

Steps:

• Bring a small pot of water to boil. Cook shrimp in boiling water until they are bright pink on the outside and the meat is no longer transparent in the center, 3 to 5 minutes; drain.
• Rinse shrimp with cold water to cool completely. Peel, devein, and slice shrimp in half lengthwise; set aside in a bowl.
• Toss apple, jicama, and carrots together in a large bowl.
• Place mint leaves, olive oil, sugar, vinegar, Dijon mustard, garlic, and lemongrass in a food processor. Pulse until blended but slightly chunky, about two 10-second intervals.
• Pour dressing over apple mixture; toss until well mixed. Cover salad and shrimp separately with plastic wrap; refrigerate until ready to serve.
• Mix shrimp into salad before serving; garnish with cilantro.

SHRIMP, MANGO, AND JíCAMA SALAD WITH PINEAPPLE VINAIGRETTE

Steps:

• Whisk lime juice and pineapple juice concentrate in small bowl. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper.
• Bring 6 cups water and next 4 ingredients to boil in heavy large saucepan. Reduce heat to medium; simmer 15 minutes. Reduce heat to low, add shrimp, and simmer until opaque in center, about 2 minutes. Drain. Transfer shrimp to large bowl; refrigerate until cool. (Can be made 6 hours ahead. Cover; keep chilled.)
• Mix mangoes and next 3 ingredients into shrimp. Pour vinaigrette over; toss to coat. Place 1 lettuce leaf on each of 6 plates. Spoon salad over lettuce, dividing equally.

SHRIMP, JíCAMA, AND APRICOT SALAD

Steps:

• Halve shrimp lengthwise by cutting down middle of backs and cook in a saucepan of boiling salted water, stirring occasionally, until just cooked through, 1 to 2 minutes. Drain in a colander and spread on a large plate to cool.
• Whisk together vinegar, garlic, ginger, and oil, then add shrimp and remaining ingredients and toss to combine well. Season salad with salt and pepper.
• These long, narrow cucumbers are often marketed as "European" and are usually sold in plastic wrap to protect their thin, delicate, unwaxed skin.