Cilantro-Lime Shrimp Kebabs With Jicama Recipe

Name: Cilantro-Lime Shrimp Kebabs With Jicama
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup olive oil; 1 teaspoon lime zest, finely grated; ⅓ cup fresh lime juice (from about 4 limes); ½ cup fresh cilantro leaves; 2 garlic cloves, crushed; 12 jalapeno, coarsely chopped; ½ teaspoon coarse salt; 1 lb large shrimp, peeled and deveined (tails intact); 1 small jicama, peeled, sliced 1/2 inch thick, and cut into triangles (about 2 pounds); 5 cups chicory lettuce, torn; 3 cups green oak lettuce, torn; 5 scallions, white and pale-green parts only, thinly sliced diagonally; 1 granny smith apple, cored, halved, and thinly sliced; 2 radishes, thinly sliced; 12 jalapeno, seeded and thinly sliced (optional); 2 tablespoons fresh lime juice (from 1 to 2 limes); 2 tablespoons extra virgin olive oil; ¼ teaspoon coarse salt

Servings: persons

½ cup olive oil
1 teaspoon lime zest, finely grated
⅓ cup fresh lime juice (from about 4 limes)
½ cup fresh cilantro leaves
2 garlic cloves, crushed
12 jalapeno, coarsely chopped
½ teaspoon coarse salt
1 lb large shrimp, peeled and deveined (tails intact)
1 small jicama, peeled, sliced 1/2 inch thick, and cut into triangles (about 2 pounds)
5 cups chicory lettuce, torn
3 cups green oak lettuce, torn
5 scallions, white and pale-green parts only, thinly sliced diagonally
1 granny smith apple, cored, halved, and thinly sliced
2 radishes, thinly sliced
12 jalapeno, seeded and thinly sliced (optional)
2 tablespoons fresh lime juice (from 1 to 2 limes)
2 tablespoons extra virgin olive oil
¼ teaspoon coarse salt

1
For the kebabs:
2
Puree oil, lime zest and juice, cilantro, garlic, jalapeno, and salt in a blender or food processor.
3
Combine marinade and shrimp.
4
Cover with plastic wrap, and refrigerate 1 hour.
5
Preheat grill to medium-high.
6
(If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 or 4 seconds.)
7
Thread shrimp onto 6 skewers.
8
Discard marinade.
9
Grill shrimp until opaque and slightly charred, 3 to 4 minutes per side.
10
Thread jicama onto 6 more skewers.
11
Grill jicama for 1 to 2 minutes per side.
12
Transfer to a platter.
13
Make the salad:
14
Toss together chicory, green oak lettuce, scallions, apple, radishes, and jalapeno if desired.
15
Toss in lime juice, oil, and salt.
16
Divide shrimp and jicama skewers and salad among plates, and serve.

558

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: ½ cup olive oil, 1 teaspoon lime zest, finely grated, ⅓ cup fresh lime juice (from about 4 limes), ½ cup fresh cilantro leaves, and more.

Yes, Cilantro-Lime Shrimp Kebabs With Jicama falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cilantro-Lime Shrimp Kebabs With Jicama

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions