Shrimp Salad with Jicama and Carrot
Yield: 4-6 servings
Cook Time: None.
Tips: May be made with chicken breast chunks instead of shrimp. If desired, you can increase shrimp (or chicken) to 1 lb. and increase peanuts to 1/2 cup.
Suggestion: Delicious with a side of bread, such as Cheese & Garlic Breadsticks or Garlic Bread.
  • Salad
  • 1 large jicama, peeled and julienned
  • 1 large carrot, peeled and julienned
  • 2 stalks celery, thinly sliced
  • 1/4 cup chopped fresh mint leaves
  • 1/4 cup chopped fresh cilantro
  • 2 serrano chilies, seeds removed, then minced
  • 1/2 - 1 lb. small deveined, cooked shrimp, tails removed
  • 1/3 - 1/2 cup salted peanuts

  • Dressing
  • 6 tablespoons freshly squeeze lime juice
  • 2 tablespoons sugar
  • 2 tablespoons Thai or Vietnamese fish sauce
After julienning jicama, place between a few folded paper towels and squeeze to remove excess moisture. In a large mixing bowl, combine jicama, carrot, celery, mint, cilantro, chiles, shrimp and peanuts. Toss to combine.

In a small mixing bowl, whisk together Dressing ingredients, then pour over salad ingredients and toss to thoroughly coat. Serve.