Baked Shrimp Recipe With Jicama Slaw
JICAMA SLAW
Steps:
- In a small mixing bowl add lime juice, chili flakes, rice wine vinegar, sugar, and extra-virgin olive oil. Season with salt and pepper and whisk to combine.
- Combine the jicama, carrots, cabbage and onion, cucumber, red pepper and cilantro in large bowl and toss.
- Add dressing to vegetables and let sit for 15 minutes, stirring 2 or 3 times. Serve.
BAKED SHRIMP RECIPE WITH JICAMA SLAW
Make this Baked Shrimp Recipe with Jicama Slaw the catch of your day. This baked shrimp recipe is coated in a cheesy chipotle breadcrumb mix and served with a tasty twist on coleslaw, made with thin strips of jicama, peppers and onions.
Provided by My Food and Family
Categories Dairy
Time 40m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Heat oven to 375ºF.
- Combine cheese, bread crumbs and seasonings in medium bowl. Cover baking sheet with foil; spray with cooking spray. Beat egg in shallow dish; dip shrimp, 1 at a time, in egg, then in cheese mixture, turning to evenly coat each shrimp. Place on prepared baking sheet. Discard any unused cheese mixture.
- Bake 20 min. or until shrimp are tender and golden brown.
- Combine vegetables in medium bowl. Mix dressing and honey. Add to vegetable mixture; toss to coat. Serve with shrimp.
Nutrition Facts : Calories 270, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 180 mg, Sodium 860 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 21 g
JICAMA MANGO SALAD WITH CILANTRO AND LIME
A crisp and refreshing jicama salad, this salad goes really well with any Mexican or Asian dish.
Provided by GF mama
Categories Salad Vegetable Salad Recipes
Time 45m
Yield 8
Number Of Ingredients 9
Steps:
- Toss jicama, red pepper, mango, and red onion together in a large bowl. Set aside.
- Stir cilantro, lime juice, honey, salt, and cayenne pepper together in a bowl.
- Pour the cilantro mixture over the jicama mixture and toss to coat. Cover the bowl with plastic wrap and refrigerate for at least 15 minutes.
Nutrition Facts : Calories 125.8 calories, Carbohydrate 31.5 g, Fat 0.3 g, Fiber 8.9 g, Protein 1.7 g, SaturatedFat 0.1 g, Sodium 300.2 mg, Sugar 18.1 g
SHRIMP COLE SLAW
A few years ago my husband and I were in Kemah, and with our meal, we were served regular coleslaw with bits of shrimp in it. The slaw was good but we felt that it needed something to spice it up, so I came up with my own recipe. During the hot summer months we enjoy it as a light meal with toasted garlic bread, on these occasion I use 2 pounds of shrimp. Every time I serve this salad it is a big hit and I never have any left over. In order to save preparation time I have the grocer steam the shrimp in Cajun spice, while I do the rest of my shopping. NOTE: The dressing will taste stronger before you toss it with the salad, the salad dilutes the taste of the dressing.
Provided by jackdenton
Categories Cajun
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Clean cooked shrimp and break in half if large. Chop bell peppers and green onions. In large bowl combine slaw, shrimp, peppers and onions.
- In separate bowl make dressing, stirring until well blended. Pour over salad and toss until all of salad is coated. Store in refrigerator until ready to serve.
Nutrition Facts : Calories 297.3, Fat 16, SaturatedFat 2.5, Cholesterol 163.6, Sodium 492.7, Carbohydrate 23.1, Fiber 2.4, Sugar 4.4, Protein 17.8
JAPANESE-STYLE SHRIMP SALAD
Crunchy romaine and cucumbers, juicy shrimp, and a creamy soy-mayo dressing are just a few of the reasons you'll love this delicious dinner salad recipe. It comes together in just 15 minutes, yet packs in tons of flavor. In fact, the dressing might just become your go-to dipping sauce for everything from crudites to grilled salmon. Get the recipe for Japanese-Style Shrimp Salad.
Provided by Liz Mervosh
Time 15m
Number Of Ingredients 15
Steps:
- Stir mayonnaise, tamari, vinegar, oils, ginger, and sugar in a large bowl. Add shrimp and lettuce; toss to coat.
- Top with avocados, cucumbers, and scallions. Sprinkle with sesame seeds. Drizzle with sriracha, if using. Serve with lime wedges.
Nutrition Facts : Calories 618 kcal, Carbohydrate 16 g, Cholesterol 329 mg, Protein 46 g, Sodium 1117 mg, Sugar 4 g, Fat 43 g, UnsaturatedFat 0 g
GRILLED FISH TACOS WITH JICAMA SLAW
These little tacos are so good. When I first tried them, my husband was skeptical, but he loved them. The mild fish lets the spices shine through. Next time I want to try with shrimp. I got this recipe from a fellow member, Grandpa Skip. He had posted the original recipe on another website, we were members of. I have changed it a...
Provided by Julia Ferguson
Categories Tacos & Burritos
Number Of Ingredients 22
Steps:
- 1. In a medium bowl combine the slaw ingredients. Place in fridge, until ready to serve.
- 2. For the Fish: 30 minutes prior to grilling. In a medium size bowl, combine the first 5 indredients. Pour into ziplock bag and place fish fillets in bag. Gently massage fillets until coated with marinade. Place in fridge no longer than 30 minutes.
- 3. Prepare grill for direct cooking over high heat (450-500 degrees F. Remove fish fillets from marinade and place on oil rubbed grill grate. Grill fish over direct heat with lid closed as much as possible, until fish begins to flake, about 6-8 minutes. Turn only once. Remove from grill and break into 1 inch pieces. Serve on warmed soft or hard shell corn tortillas with your favorite condiments and Jicama Slaw Fish can also be cooked on stove top in grill pan. Do not reuse marinade, once fish is removed throw marinade away.
- 4. When grilling on outdoor grill grate, may want to use a fish basket as fish could flake apart and fall through grate.
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2009-06-19 Grate rind from lime, and squeeze juice to measure 3 tablespoons. Place rind and juice in a 1-gallon zip-top freezer bag. Add cumin and oil. Seal bag, and shake to combine. Add fish to …
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- Grate rind from lime, and squeeze juice to measure 3 tablespoons. Place rind and juice in a 1-gallon zip-top freezer bag. Add cumin and oil. Seal bag, and shake to combine. Add fish to marinade. Reseal bag, and turn to coat fish. Chill several hours.
- Heat a large cast-iron or nonstick skillet over medium-high heat until hot. Add fish, and cook 10 minutes or until browned on all sides. Remove each piece of fish from skillet when it is done. (Do not overcook.) Break fish into smaller chunks.
- Toast tortillas on both sides in a large skillet over medium heat while fish cooks. Cover tortillas, and keep warm.
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- Make the quick pickled red cabbage. Toss thinly sliced red cabbage with lime, salt and honey. Add the jicama and basil, set aside.
- Cook the shrimp. Heat oil in saute pan and add the minced garlic. Stir and cook for about 1 minute or until fragrant. Add The shrimp and a pinch of salt and cook until the shrimp are opaque.
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- 1. Combine all of the shrimp ingredients in a small bowl and let marinate at room temperature for 10 minutes or in the fridge for up to 30 minutes.
- 2. While the shrimp marinates, peel your jicama and use a mandoline (or do it by hand with a sharp knife) to slice 3 very thin “taco shells.” Note: You may need to cut the jicama into a smaller circle so it fits on your mandoline.
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- Preheat the oven to 400 degrees F. Place the cleaned shrimp on a large rimmed baking sheet and pat dry with a paper towel. Pour the chile sauce, honey, vinegar, oil and garlic over the top. Toss to coat and sprinkle with salt and pepper. Set aside.
- For the slaw, place the jicama, red cabbage and green onions in a bowl. Drizzle with oil, vinegar and honey. Taste and pepper to taste and toss to coat. Place in the refrigerator to keep cool until ready to serve.
- For the avocado cream sauce, place all ingredients in the food processor and puree until smooth. Refrigerate until ready to serve.
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Jun 19, 2020 - Make this Baked Shrimp Recipe with Jicama Slaw the catch of your day. This baked shrimp recipe is coated in a cheesy chipotle breadcrumb mix and served with a tasty twist on coleslaw, made with thin strips of jicama, peppers and onions.
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