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Chipotle Shrimp With Radish and Jicama Salad

Chipotle Shrimp With Radish and Jicama Salad
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Serves 4| Hands-On Time: | Total Time:



  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.
By May, 2009

Nutritional Information

  • Per Serving
  • Calories 359Calories From Fat 33%
  • Protein 36g
  • Carbohydrate 24g
  • Sugar 10g
  • Fiber 6g
  • Fat 13g
  • Sat Fat 2g
  • Calcium 118mg
  • Iron 5mg
  • Sodium 746mg
  • Cholesterol 259mg
What does this mean? See Nutrition 101 .

Quick Tip

A large, round root vegetable, jicama has a sweet, crunchy flesh that’s a cool contrast to the peppery shrimp. If jicama isn’t available at your market, use Granny Smith apples or peeled, seeded cucumbers instead.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.