Shrimp Ceviche Salad

This easy salad features shrimp, pickled jalapenos, and chopped jicama.

Yield: 4 servings (serving size: 1 cup)
Recipe from Health

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 141
  • Fat: 1g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 1g
  • Protein: 24g
  • Carbohydrate: 7g
  • Fiber: 3g
  • Cholesterol: 221mg
  • Iron: 4mg
  • Sodium: 470mg
  • Calcium: 64mg

Ingredients

  • 2 limes, juiced (reserve rinds)
  • 1 pound frozen peeled deveined medium-large shrimp, not thawed
  • 1 tablespoon kosher salt
  • 1 1/2 cups chopped peeled jicama
  • 1/2 cup cilantro sprigs
  • 3 scallions, thinly sliced (1/2 cup)
  • 2 teaspoons finely chopped pickled jalapeño
  • 1 garlic clove, minced
  • 1/4 teaspoon freshly ground black pepper
  • 4 large romaine lettuce leaves

Preparation

  1. 1. Bring 1 quart of water to a boil in a medium saucepan over high heat. Add lime rinds to the boiling water. Add the frozen shrimp and salt, and let the water return just to a boil. Remove from heat; cover and let stand 5 minutes. Drain and discard lime rinds. Rinse shrimp with cold water, and remove tails.
  2. 2. In a large bowl, combine lime juice, jicama, cilantro, scallions, jalapeño, and garlic. Add shrimp and black pepper. Let stand 10 minutes at room temperature, or refrigerate up to 4 hours until ready to serve.
  3. 3. Line 4 plates with romaine lettuce leaves. Divide the salad among the plates and serve.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Shrimp Ceviche Salad Recipe at a Glance

More Recipes Like This

advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy