Photo: Mary Britton Senseney/Wonderful Machine; Styling: Mary Clayton Carl
Serves 4 (serving size: 2 cups salad and 6 shrimp)

Combine citrusy grilled shrimp with arugula, avocado, and jicama to make a Mexican-inspired main dish salad.

How to Make It

Step 1

Preheat grill to high heat.

Step 2

Combine rind, paprika, 1/4 teaspoon salt, 1/4 teaspoon pepper, 1 teaspoon oil, and shrimp in a medium bowl. Thread 4 shrimp onto each of 6 (10-inch) skewers. Coat grill rack with cooking spray. Grill shrimp 2 minutes on each side or until done.

Step 3

Remove shrimp from skewers. Combine shrimp, arugula, jicama, and avocado in a large bowl; toss gently. Combine remaining 2 tablespoons oil, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, lemon juice, vinegar, and sugar in a small bowl, stirring with a whisk. Add juice mixture to shrimp mixture, and toss gently to coat. Divide the salad among 4 large plates; sprinkle evenly with queso fresco.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Ratings & Reviews

ande2994's Review

July 20, 2013

ViennaVAfoodie's Review

September 07, 2012

ajknightfan's Review

April 14, 2013
What a FANTASTIC find for weeknight dinners. I followed the recipe exactly. The salad is very ancillary, the shrimp would grace any salad or mixed kabob. I have every intention of also trying this marinade on chicken on some mixed kabobs. It all came together easily and made for a quick, delicious dinner.

mllemadison's Review

January 21, 2013
This was sooo good AND fast! I omitted the sugar and the queso fresco. If you serve it with the spicy mango, it'll probably be more than enough sweetness. I will most definitely be making this again

terales's Review

July 10, 2014

Akelakapeka's Review

August 23, 2012