Chipotle Shrimp With Radish and Jicama Salad

Dana Gallagher

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Serves 4| Hands-On Time: 30m | Total Time: 30m

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

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.
In a medium bowl, toss the shrimp, ground chilies, remaining tablespoon of oil, and ½ teaspoon salt.
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 Kate Merker, May 2009

See Nutritional Information for this recipe »

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.

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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.