Want more deliciousness? Follow me on X @TeresasRecipes for the latest culinary creations and kitchen adventures!
Refreshing Jicama and Shrimp Cocktail
Dive into the vibrant flavors of this refreshing Jicama and Shrimp Cocktail, a delightful blend of crunchy jicama and succulent shrimp that's perfect for hot summer days or as a light appetizer. The crispness of the jicama pairs beautifully with the tender shrimp, while the zesty lime and spicy hot sauce give it a kick that tantalizes the taste buds. This dish showcases the rich culinary traditions of coastal Mexico, where seafood and fresh vegetables come together in perfect harmony.
Servings: 4
Ingredients
- Shrimp
- 1 pound, peeled and deveined
- Jicama
- 2 cups, peeled and diced
- Cucumber
- 1 cup, diced
- Red bell pepper
- 1 cup, diced
- Red onion
- 1/2 cup, finely chopped
- Cilantro
- 1/4 cup, chopped
- Lime juice
- 1/4 cup, freshly squeezed
- Tomato juice
- 1/2 cup
- Hot sauce
- 1-2 tablespoons, to taste
- Salt
- 1/2 teaspoon, or to taste
- Tortilla chips
- for serving
Instructions
- In a large pot of boiling salted water, cook the shrimp for 2-3 minutes until they turn pink. Drain and transfer to an ice bath to stop the cooking process. Once cooled, pat them dry.
- In a large mixing bowl, combine the diced jicama, cooked shrimp, diced cucumber, red bell pepper, red onion, and chopped cilantro.
- In a separate small bowl, whisk together the lime juice, tomato juice, hot sauce, and salt until well combined.
- Pour the dressing over the jicama and shrimp mixture and gently toss to coat all the ingredients evenly.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together. For best results, refrigerate for up to 2 hours.
- Serve the jicama and shrimp cocktail chilled, accompanied by tortilla chips for a satisfying crunch.
Dietary Information
Servings: 4 • Dish Type: Appetizer • Prep Time: 20 minutes • Cook Time: 3 minutes • Calories: 250 • Fat: 4g • Carbs: 30g • Protein: 20g • Sodium: 350mg • Sugar: 3g