JICAMA-ORANGE SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Peel and segment the oranges with a paring knife (see page 52). Squeeze the empty membranes over a large bowl to release the juices.
- Whisk the chili powder, salt and pepper to taste, the olive oil and lime juice into the orange juice. Toss in the orange segments and jicama. Before serving, add the scallions, cilantro and pomegranate seeds.
CHIPOTLE SHRIMP AND ARUGULA SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 50m
Yield 6 servings
Number Of Ingredients 15
Steps:
- For the salad: Whisk the oil, white balsamic vinegar, salt and pepper in a large bowl. Add the arugula, radishes and pumpkin seeds. Toss to blend. Arrange the salad on a serving platter.
- For the shrimp: Place the arrowroot in a small bowl. Gradually add the cider vinegar, stirring until the arrowroot dissolves. Mix in the jam, chipotle chile, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper.
- In a large nonstick skillet, heat the oil over medium-high heat for 1 minute. Add the shrimp. Sprinkle with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Toss until almost cooked through, 2 to 3 minutes. Add the jam mixture to the skillet. Cook until the mixture is very thick and bubbling, stirring often, 1 to 2 minutes. Toss the shrimp until thickly coated with the glaze. Spoon the shrimp over the salad and serve.
JICAMA AND BLOOD ORANGE SALAD
Steps:
- Peel the jicama including the fibrous layer just beneath the skin. Thinly slice the flesh and then cut into 2-inch strips. Place in a bowl.
- Peel the oranges and cut supremes by trimming between the membranes to remove the sections, working over the bowl with the jicama to catch the juices. Add remaining ingredients to the bowl and toss gently. Chill 2 hours and serve.
Nutrition Facts : Calories 211, Fat 11 grams, SaturatedFat 2 grams, Sodium 545 milligrams, Carbohydrate 30 grams, Fiber 8 grams, Protein 2 grams, Sugar 18 grams
CHIPOTLE-ORANGE SHRIMP
Steps:
- Bring the rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
- Heat salad dressing in a large skillet over medium-high heat. Cook shrimp in dressing until beginning to firm, about 4 minutes. Stir marmalade and chipotle peppers into shrimp mixture and continue cooking until shrimp are completely pink, about 3 minutes more. Remove from heat and stir in cilantro. Serve over rice.
Nutrition Facts : Calories 330.2 calories, Carbohydrate 47.6 g, Cholesterol 172.6 mg, Fat 5.1 g, Fiber 0.9 g, Protein 21.9 g, SaturatedFat 0.9 g, Sodium 451.7 mg, Sugar 9.2 g
CHIPOTLE CHICKEN OR SHRIMP SKEWERS WITH JICAMA-ORANGE SALAD
Steps:
- 1. Combine the cumin, coriander, chipotle, lime juice, honey, garlic, 1 teaspoon salt, and oil and whisk well. Pour over the chicken or shrimp, mix to coat well, and marinate for 30 minutes. Soak wooden skewers in water.
- 2. Preheat a grill to medium-high heat. Place the jicama in a medium bowl. Cut the peel from the oranges, then slice the orange segments into the bowl over the jicama. Tear the cilantro leaves and add to the jicama. Season with salt and toss to combine.
- 3. Remove the chicken or shrimp from the marinade and thread onto the soaked skewers, 2 pieces chicken per skewer or 3 shrimp. Grill 3 to 4 minutes per side. Place the jicama slaw on a plate and top with the skewers.
Nutrition Facts : Calories 274 calorie, Fat 10 grams, SaturatedFat 2 grams, Cholesterol 73 milligrams, Sodium 752 milligrams, Carbohydrate 21 grams, Fiber 5 grams, Protein 26 grams, Sugar 13 grams
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
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