Best Shrimp Avocado And Jicama Salad Recipes

SHRIMP AND AVOCADO SALAD

Shrimp and Avocado Salad image

This salad has shrimp combined with avocado and a Louis-style dressing.

Provided by Inga

Categories Salad Vegetable Salad Recipes Avocado Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 11

Ingredients

1 cup cooked salad shrimp
2 tablespoons chopped fresh chives
⅓ cup mayonnaise
1 tablespoon Worcestershire sauce
2 tablespoons chili sauce
salt to taste
2 avocados, halved lengthwise and pitted
1 tablespoon lemon juice
Bibb lettuce leaves
1 teaspoon paprika
sliced pimento peppers, for garnish

Steps:

In a bowl, mix the shrimp, chives, mayonnaise, Worcestershire sauce, and chili sauce. Season with salt.
Mound the shrimp mixture into avocado halves, and sprinkle with lemon juice. Place avocado halves on Bibb lettuce leaves that have been dusted with paprika. Garnish with strips of pimento to serve.

Nutrition Facts : Calories 340.9 calories, Carbohydrate 12.7 g, Cholesterol 69.4 mg, Fat 29.9 g, Fiber 7.7 g, Protein 9.8 g, SaturatedFat 4.4 g, Sodium 267.6 mg, Sugar 2.2 g

SHRIMP, JICAMA AND CHILE VINEGAR SALAD

Shrimp, Jicama and Chile Vinegar Salad image

This salad is very easy to make and very refreshing on a hot summer day.

Provided by maddiesmom

Categories Salad Vegetable Salad Recipes

Time 1h20m

Yield 4

Number Of Ingredients 8

Ingredients

⅔ cup seasoned rice vinegar
⅓ cup white sugar
2 tablespoons seeded and minced fresh jalapeno pepper, or to taste
2 tablespoons chopped fresh cilantro, or more to taste
2 cups peeled, shredded jicama
1 pound cooked shrimp, shelled and deveined
3 tomatillos, husked and sliced
3 tomatoes, sliced

Steps:

Mix rice vinegar, sugar, jalapeno pepper, and cilantro in a bowl; stir until sugar has dissolved.
Place jicama and 1/3 of the vinegar dressing in a resealable plastic bag; seal and refrigerate for 1 hour.
Place shrimp in a separate resealable plastic bag with 1/3 of the dressing; seal and refrigerate for 1 hour. Refrigerate remaining vinegar dressing.
Arrange alternate slices of tomatillo and tomato around the edge of a salad plate.
Mound marinated jicama in the center of the plate and top with marinated shrimp.
Pour remaining 1/3 of the dressing over salad.

Nutrition Facts : Calories 259.6 calories, Carbohydrate 35.8 g, Cholesterol 221.3 mg, Fat 1.7 g, Fiber 4.6 g, Protein 25.3 g, SaturatedFat 0.4 g, Sodium 1103.7 mg, Sugar 29.8 g

SHRIMP-AND-JICAMA SALAD

Shrimp-and-Jicama Salad image

Provided by Molly O'Neill

Categories easy, weekday, salads and dressings, appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 cups jicama, cut into 1/4-inch julienne
1 tablespoon minced coriander leaves
1 tablespoon minced mint leaves
1 teaspoon kosher salt
2 tablespoons sugar
2 tablespoons lime juice
12 medium shrimp, cooked and peeled
1/4 cup unsalted peanuts, roughly chopped
2 tablespoons fried shallots
6 sprigs fresh coriander for garnish

Steps:

In a large bowl, combine the jicama, minced coriander leaves, mint, salt, sugar and lime juice and toss. Split the shrimp in half and add them to the salad. Cover and refrigerate from 1 to 4 hours. Garnish with the peanuts, shallots and coriander and serve.

Nutrition Facts : @context http, Calories 118, UnsaturatedFat 4 grams, Carbohydrate 15 grams, Fat 5 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 252 milligrams, Sugar 8 grams, TransFat 0 grams

SHRIMP, AVOCADO AND JICAMA SALAD RECIPE

Shrimp, Avocado and Jicama Salad Recipe image

Provided by á-31949

Number Of Ingredients 12

Ingredients

1 lb shrimp, peeled and deveined
4 about 4 quarts water
1/2 - 1 cup vinegar (apple cider vinegar is fine)
1/4 about 1/4 cup Old Bay seasoning
1 pot water
1 egg yolk
1 cup canola oil
2 lemons, juiced
salt and pepper
1 large jicama, peeled and cut into thin strips or cut on a mandoline
3 avocadoes, quartered and then sliced across
these should be cut until ready to mix salad**

Steps:

1. Put water, vinegar and Old Bay in a pot and bring to a boil. 2. Drop shrimp into water. 3. Remove pot from heat. 4. Let sit 2 minutes (less for small shrimp). 5. Remove shrimp from water, allow to cool. 6. Cut shrimp in half lengthwise. 7. Place pot of water onto stove, bring to simmer. 8. Place egg yolk into a stainless steel bowl along with a Tbl of hot water. 9. Using a wire whisk, whisk egg yolk with bowl over simmering water until egg becomes lighter in color and frothy and warm to the touch. (Do not allow yolk to scramble). 10. Remove egg bowl from the water. 12. Gradually whisk in oil. 12. Whisk in lemon, salt and pepper to desired taste. 13. Place shrimp, and cut vegetables into a large bowl. 14. Stir in small amounts of mayonnaise until desired consistency.

JICAMA AND AVOCADO SALAD

Jicama and Avocado Salad image

Provided by Valerie Bertinelli

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 large oranges
2 limes, juiced
1/8 teaspoon ground coriander
1/8 teaspoon ground cumin
Kosher salt
2 tablespoons olive oil
1 small to medium jicama, peeled and cut into thick matchsticks
1/4 cup thinly sliced red onion
1 medium avocado, sliced crosswise
2 tablespoons fresh cilantro leaves

Steps:

Segment the oranges and cut each segment in half. Squeeze the juice from the oranges' membranes into a bowl. Whisk in the lime juice, coriander, cumin, 1/2 teaspoon salt and olive oil.
Gently toss the jicama, red onion and oranges with the lime vinaigrette and transfer to a serving bowl. Top with the avocado, cilantro and a sprinkle of salt.