Shrimp and Jicama Salad Recipe

Name: Shrimp and Jicama Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup piri piri; 3 cups jicama orange salad; 2 lb. lg. shrimp, peeled; 1 tbsp. Emeril's Creole seasoning; 1 tbsp. chopped parsley; 1-1/2 cup olive oil; 4 fresh jalapeno peppers, coarsely chopped, stems, seeds and all; 2 fresh poblano peppers, coarsely chopped, stems, seeds and all; 1 tbsp. crushed red pepper; 1 tsp. salt; 8 freshly ground black pepper; 1 tbsp. minced garlic; 2 containers diced peeled jicama (1/2-inch slice); 3 peeled seedless oranges, cut into sections (about 1 cup); 2 tbsp. freshly squeezed orange juice; 1/4 cup finely chopped red onions; 3 tbsp. chopped fresh cilantro; 1/2 tsp. salt; 3 turns freshly ground black pepper

Servings: persons

1/4 cup piri piri
3 cups jicama orange salad
2 lb. lg. shrimp, peeled
1 tbsp. Emeril's Creole seasoning
1 tbsp. chopped parsley
1-1/2 cup olive oil
4 fresh jalapeno peppers, coarsely chopped, stems, seeds and all
2 fresh poblano peppers, coarsely chopped, stems, seeds and all
1 tbsp. crushed red pepper
1 tsp. salt
8 freshly ground black pepper
1 tbsp. minced garlic
2 containers diced peeled jicama (1/2-inch slice)
3 peeled seedless oranges, cut into sections (about 1 cup)
2 tbsp. freshly squeezed orange juice
1/4 cup finely chopped red onions
3 tbsp. chopped fresh cilantro
1/2 tsp. salt
3 turns freshly ground black pepper

1
Prepare the piri piri at least a week ahead: Combine all of the ingredients except the garlic in a saucepan over high heat.
2
Cook, stirring, for 4 minutes.
3
Stir in the garlic, remove from the heat, and allow to cool to room temperature.
4
When the mixture is cool, pour it into the bowl of a food processor and pulse 16 times.
5
Pour the sauce through a funnel into a clean wine or other bottle and cover with a piece of plastic wrap.
6
Allow to sit for 7 days before using.
7
Keeps up to 2 months at room temperature.
8
Prepare the jicama orange salad, and set aside: Combine all of the ingredients in a bowl and toss until thoroughly blended.
9
This can be made a day ahead and stored in the refrigerator in an airtight container.
10
Toss the shrimp with the piri piri and creole seasoning.
11
Heat a large skillet over high heat until hot.
12
Add the shrimp and piri piri and sear for 2 minutes.
13
Turn the shrimp and sear for 2 minutes.
14
Remove from heat.
15
To serve, mound 3/4 cup of the jicama orange salad on a plate and top with 8 shrimp.
16
Garnish with chopped parsley.

717

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 19 ingredients. The key ingredients include: 1/4 cup piri piri, 3 cups jicama orange salad, 2 lb. lg. shrimp, peeled, 1 tbsp. Emeril's Creole seasoning, and more.

Yes, Shrimp and Jicama Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Shrimp and Jicama Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions