Jicama Salad with Lime-Marinated Shrimp - My Bariatric Solutions

Jicama Salad with Lime-Marinated Shrimp

  • 1 small jicama (about ¾ pound), peeled, cut in 2-inch matchsticks
  • 1 small unwaxed cucumber, unpeeled, halved lengthwise, seeds
  • removed, thinly sliced
  • ½ medium red bell pepper, seeds removed, cut in 2-inch matchsticks
  • ½ small red onion, thinly sliced
  • ¼ cup finely-chopped fresh cilantro or parsley leaves
  • 1½ pound large or jumbo shrimp, steamed, peeled (devein, if desired)
  • 8 cups shredded leaf lettuce
  • Lime wedges, for garnish
  • Juice from 2 limes
  • 1 tablespoon honey
  • 1 teaspoon lime peel, grated
  • 1 clove garlic, minced
  • ¼ teaspoon red pepper flakes
  • Salt to taste
  • ¼ cup canola oil
  1. Combine the jicama, cucumber, bell pepper, onion and cilantro or parsley in a medium bowl; gently mix. Add the shrimp.
  2. To make the dressing, combine the lime juice, honey, lime peel, garlic, red pepper flakes and salt in a small bowl; mix together.
  3. Add the oil; whisk well to blend the ingredients.
  4. Pour the dressing over the vegetable-shrimp mixture; toss gently to coat the ingredients.
  5. Cover. Refrigerate for 1 to 2 hours to marinate and blend the flavors.
  6. Arrange the salad over lettuce. Garnish with lime wedges.