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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:

Ingredients

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.
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

Apples
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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