Shrimp Avocado And Jicama Salad Recipes

JICAMA AND AVOCADO SALAD

Jicama and Avocado Salad image

Provided by Valerie Bertinelli

Time 20m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 large oranges
2 limes, juiced
1/8 teaspoon ground coriander
1/8 teaspoon ground cumin
Kosher salt
2 tablespoons olive oil
1 small to medium jicama, peeled and cut into thick matchsticks
1/4 cup thinly sliced red onion
1 medium avocado, sliced crosswise
2 tablespoons fresh cilantro leaves

Steps:

Segment the oranges and cut each segment in half. Squeeze the juice from the oranges' membranes into a bowl. Whisk in the lime juice, coriander, cumin, 1/2 teaspoon salt and olive oil.
Gently toss the jicama, red onion and oranges with the lime vinaigrette and transfer to a serving bowl. Top with the avocado, cilantro and a sprinkle of salt.

SHRIMP, AVOCADO AND JICAMA SALAD RECIPE

Shrimp, Avocado and Jicama Salad Recipe image

Provided by á-31949

Number Of Ingredients 12

Ingredients

1 lb shrimp, peeled and deveined
4 about 4 quarts water
1/2 - 1 cup vinegar (apple cider vinegar is fine)
1/4 about 1/4 cup Old Bay seasoning
1 pot water
1 egg yolk
1 cup canola oil
2 lemons, juiced
salt and pepper
1 large jicama, peeled and cut into thin strips or cut on a mandoline
3 avocadoes, quartered and then sliced across
these should be cut until ready to mix salad**

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.

SHRIMP, JICAMA AND CHILE VINEGAR SALAD

Shrimp, Jicama and Chile Vinegar Salad image

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

Ingredients

⅔ cup seasoned rice vinegar
⅓ cup white sugar
2 tablespoons seeded and minced fresh jalapeno pepper, or to taste
2 tablespoons chopped fresh cilantro, or more to taste
2 cups peeled, shredded jicama
1 pound cooked shrimp, shelled and deveined
3 tomatillos, husked and sliced
3 tomatoes, sliced

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

SHRIMP, MANGO, AND JíCAMA SALAD WITH PINEAPPLE VINAIGRETTE

Shrimp, Mango, and Jícama Salad with Pineapple Vinaigrette image

Provided by Daisy Martinez

Categories Salad Onion Appetizer Quick & Easy Mango Pineapple Shrimp Summer Healthy Cilantro Lettuce Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 14

Ingredients

3 tablespoons fresh lime juice
2 tablespoons frozen pineapple juice concentrate, thawed
1/4 cup extra-virgin olive oil
6 cups water
1/4 cup fresh lemon juice
2 bay leaves
2 teaspoons salt
1 teaspoon whole black peppercorns
1 pound uncooked large shrimp, peeled, deveined, halved lengthwise
2 large mangoes, peeled, pitted, cut into 1/2-inch cubes (about 3 cups)
2 cups 1/2-inch cubes peeled jicama
1/2 cup chopped red onion
3 tablespoons chopped fresh cilantro
6 large Boston lettuce leaves

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.

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