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    Admin
    Apr 02, 2017
      ·  Edited: Apr 02, 2017

    Jicama Salad with Lime-Marinated Shrimp Recipe

    in Recipes

    In Mexico, thinly-sliced jicama (pronounced HEE-kah-mah) sprinkled with fresh lime juice and salt, makes a quick, crisp, finger-food snack, and a great inspiration for this refreshing main dish salad. Marinated with south-of-the-border flavors, jicama, cucumber and bell pepper, tossed with shrimp — a seafood favorite from the Gulf coast — transforms into a colorful, nutrient-rich main dish salad.



    Ingredients

    1 small jicama (about ¾ pound), peeled, cut in 2-inch matchsticks 1 small unwaxed cucumber, unpeeled, halved lengthwise, seeds removed, thinly sliced ½ medium red bell pepper, seeds removed, cut in 2-inch matchsticks ½ small red onion, thinly sliced ¼ cup finely-chopped fresh cilantro or parsley leaves 1½ pound large or jumbo shrimp, steamed, peeled (deveined, if desired) 8 cups shredded leaf lettuce Lime wedges, for garnish

    Dressing

    Juice from 2 limes 1 tablespoon honey 1 teaspoon lime peel, grated 1 clove garlic, minced ¼ teaspoon red pepper flakes Salt to taste ¼ cup canola oil

    Directions


    1. Combine the jicama, cucumber, bell pepper, onion and cilantro or parsley in a medium bowl; gently mix. Add the shrimp.

    2. To make the dressing, combine the lime juice, honey, lime peel, garlic, red pepper flakes and salt in a small bowl; mix together. Add the oil; whisk well to blend the ingredients.

    3. Pour the dressing over the vegetable-shrimp mixture; toss gently to coat the ingredients.

    4. Cover. Refrigerate for 1 to 2 hours to marinate and blend the flavors.

    5. Arrange the salad over lettuce. Garnish with lime wedges.

    Nutrition Information

    Serves 8 Calories: 260; Calories from fat: 100; Total fat: 11g; Saturated fat: 1g; Trans fat: 0g; Cholesterol: 170mg; Sodium: 200mg; Total carbohydrate: 16g; Dietary fiber: 5g; Sugars: 7g; Protein: 25g

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    Dietitian