Chipotle Shrimp With Radish and Jicama Salad

Chipotle Shrimp With Radish and Jicama Salad
Dana Gallagher
A large, round root vegetable, jicama has a sweet, crunchy flesh that’s a cool contrast to the peppery shrimp.

Get the recipe.
Serves 4
preparation
30
minutes
cooking
30
minutes

Ingredients

1
small jicama (about 1 pound), peeled and cut into 2-inch matchsticks
1
large bunch radishes (about 8), cut into thin half-moons
1/2
red onion, thinly sliced
1/2
cup
fresh cilantro
1/3
cup
golden raisins
1/4
cup
fresh lime juice (from 2 to 3 limes)
3
tablespoons
olive oil
kosher salt and black pepper
1 1/2
pounds
large peeled and deveined shrimp
1/2
teaspoon
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.
Kate Merker
April 2009

Nutritional Information

  • Per Serving
  • Calories From Fat 33 %
  • Protein 36 g
  • Carbohydrate 24 g
  • Sugar 10 g
  • Fiber 6 g
  • Fat 13 g
  • Sat Fat 2 g
  • Calcium 118 mg
  • Iron 5 mg
  • Sodium 746 mg
  • Cholesterol 259 mg
What does this mean? See Nutrition 101.