Rating: 4 stars
34 Ratings
  • 1 star values: 1
  • 2 star values: 3
  • 3 star values: 3
  • 4 star values: 10
  • 5 star values: 17
Charlyne Mattox

Gallery

Credit: Aya Brackett

Recipe Summary

hands-on:
20 mins
total:
20 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 350° F. Spread the pepitas on a rimmed baking sheet and toast in oven, tossing once, until fragrant, 6 to 8 minutes.

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  • Heat grill to medium-high. In a medium bowl, toss the shrimp with the cayenne, 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Grill until opaque throughout, 2 to 3 minutes per side.

  • In a large bowl, combine the vinegar, Worcestershire, jalapeño, garlic, the remaining 4 tablespoons of oil, and ¼ teaspoon each salt and black pepper. Add the lettuce, jicama, onion, pepitas, and shrimp and toss to combine. Sprinkle with the Cotija.

Nutrition Facts

502 calories; fat 29g; saturated fat 6g; cholesterol 269mg; sodium 681mg; protein 45g; carbohydrates 17g; sugars 3g; fiber 7g; iron 8mg; calcium 277mg.
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