Shrimp Jícama And Apricot Salad Recipes

SHRIMP, JíCAMA, AND APRICOT SALAD

Shrimp, Jícama, and Apricot Salad image

Categories Salad Fruit Shellfish Vegetable Quick & Easy Apricot Shrimp Cucumber Summer Gourmet

Yield Makes 4 main-course servings

Number Of Ingredients 9

Ingredients

1 lb large shrimp in shells (about 22 to 24), peeled and deveined
1/4 cup seasoned rice vinegar
1/2 teaspoon minced garlic
1/2 teaspoon minced peeled fresh ginger
2 tablespoons vegetable oil
1 lb jicama, peeled and cut into 1/8-inch-thick matchsticks
1 seedless cucumber*, cut into 1/8-inch-thick matchsticks
3/4 lb firm-ripe apricots (4 large), cut into 1/4-inch-thick wedges
1/4 cup chopped fresh cilantro

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.

SHRIMP SALAD WITH APRICOTS AND CUCUMBER

Shrimp Salad with Apricots and Cucumber image

Sweet and tart apricots combine perfectly with lime juice and jalapeño in this flavorful shrimp salad.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes

Time 15m

Number Of Ingredients 9

Ingredients

1/4 cup fresh lime juice
2 tablespoons vegetable oil, such as safflower
1 jalapeno (ribs and seeds removed), minced
1 pound frozen pre-cooked shrimp, thawed (tails removed)
4 apricots (about 1/2 pound), pitted and cut into wedges
1/2 English cucumber, halved lengthwise and thinly sliced
2 scallions, thinly sliced
1/2 cup fresh cilantro leaves
Coarse salt and ground pepper

Steps:

In a medium bowl, whisk together lime juice, oil, and jalapeno. Add shrimp, apricots, cucumber, scallions, and cilantro; toss to coat. Season shrimp salad with salt and pepper, and serve immediately.

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.

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-AND-JICAMA SALAD

Shrimp-and-Jicama Salad image

Provided by Molly O'Neill

Categories easy, weekday, salads and dressings, appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 cups jicama, cut into 1/4-inch julienne
1 tablespoon minced coriander leaves
1 tablespoon minced mint leaves
1 teaspoon kosher salt
2 tablespoons sugar
2 tablespoons lime juice
12 medium shrimp, cooked and peeled
1/4 cup unsalted peanuts, roughly chopped
2 tablespoons fried shallots
6 sprigs fresh coriander for garnish

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

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