Chipotle Shrimp With Radish and Jicama Salad

chipotle-shrimp-radish-jicama
Photo by Dana Gallagher
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 359 calories
    • Calories 33 calories from fat
    • Fat 13 g
    • Sat Fat 2 g
    • Cholesterol 259 mg
    • Sodium 746 mg
    • Protein 36 g
    • Carbohydrate 24 g
    • Sugar 10 g
    • Fiber 6 g
    • Iron 5 mg
    • Calcium 118 mg

Ingredients

  1. Check 1 small jicama (about 1 pound), peeled and cut into 2-inch matchsticks
  2. Check 1 large bunch radishes (about 8), cut into thin half-moons
  3. Check 1/2 red onion, thinly sliced
  4. Check 1/2cup fresh cilantro
  5. Check 1/3cup golden raisins
  6. Check 1/4cup fresh lime juice (from 2 to 3 limes)
  7. Check 3tablespoons olive oil
  8. Check kosher salt and black pepper
  9. Check 1 1/2pounds large peeled and deveined shrimp
  10. Check 1/2teaspoon ground chipotle chilies or chili powder

Directions

  1. In a large bowl, combine the jicama, radishes, onion, cilantro, raisins, lime juice, 2 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Set aside.
  2. In a medium bowl, toss the shrimp, ground chilies, remaining tablespoon of oil, and ½ teaspoon salt.
  3. Heat a grill pan or large skillet over medium-high heat. Cook the shrimp until opaque throughout, 2 to 3 minutes per side. Serve with the salad.