Shrimp Lobster And Jicama Salad Recipes

ASIAN SESAME LOBSTER SALAD

Asian Sesame Lobster Salad image

This recipe can be prepared in 45 minutes or less.

Number Of Ingredients 12

Ingredients

6 tablespoons rice vinegar (not seasoned)
1/4 cup soy sauce
2 tablespoons superfine granulated sugar
2 teaspoons Asian sesame oil
2 teaspoons minced peeled fresh gingerroot
1 pound cooked lobster meat or shelled cooked shrimp
1 pound sugar snap peas or snow peas
1/2 medium head Napa cabbage (about 1 pound)
1/2 medium jícama (about 1/2 pound)
4 medium carrots
4 scallions
4 teaspoons sesame seeds

Steps:

In a small bowl whisk together all dressing ingredients. Dressing may be made 1 day ahead and chilled, covered.
Cut lobster meat or shrimp into bite-size pieces. Trim peas and diagonally cut into 1/4-inch slices. Cut cabbage, jícama, and carrots into thin julienne strips. Diagonally cut scallion greens into thin slices, reserving white parts for another use. Lobster or shrimp and vegetables may be prepared up to this point 4 hours ahead and chilled separately, covered.
In a dry small heavy skillet toast sesame seeds over moderate heat, stirring, until golden, 1 to 2 minutes, and transfer to a small bowl to cool.
Just before serving, in a large bowl toss lobster or shrimp, peas, cabbage, jícama, and carrots with dressing and sprinkle with scallions and sesame seeds.

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

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

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