Name: Shrimp, Jicama and Mango Salad Recipe
Prep time: 15 min
Cook time: 2 min
Yield: 4
Ingredients: ¾ cup water; 2 tsp salt; 1½ lbs large shrimp; 1 small jicama; 1 mango; ½ cup cilantro; 6 tbsp lemon juice; ½ tsp dijon mustard; ¼ tsp fresh ground black pepper; ¼ cup olive oil

How To Make Shrimp, Jicama and Mango Salad

With a lively combo of crunchy jicama, sweet mango, and flavorful shrimp tossed in a zesty vinaigrette, this mango salad will have everyone wanting more!

Preparation: 15 minutes

Cooking: 2 minutes

Total: 17 minutes

Serves:

Ingredients

¾cupwater
2tspsalt
1½lbslarge shrimp
1small jicama,(about ¾ lb)
1mango
½cupcilantro,or flat leaf parsley, chopped
6tbsplemon juice
½tspdijon mustard
¼tspfresh ground black pepper
¼cupolive oil

Instructions

In a large frying pan, bring the water and ¾ teaspoon of the salt to a boil.
Add the shrimp, cover, and bring back to a boil. Cook, covered, over moderate heat for 1 minute.
Stir. Continue cooking for about 2 minutes longer, until the shrimp are just done. Drain.
When the shrimp are cool enough to handle, cut each one in half lengthwise and then in half crosswise.
Put the shrimp in a large glass or stainless-steel bowl, and add the jicama, mango, and cilantro.
In a small glass or stainless-steel bowl, whisk together the lemon juice, the mustard, the remaining 1¼ teaspoons of salt, and pepper. Add the oil slowly while whisking.
Just before serving, add the vinaigrette to the shrimp mixture and toss.
Serve, and enjoy!

Recipe Notes

Shellfish Alternatives: Crabmeat, though expensive, is delicious in this salad and is a time-saver, too, since it’s usually already cooked.
Precooked shrimp can be used in this recipe instead of boiling uncooked ones.
If planning to splurge, try the salad with lobster.
Wine Recommendation: Mango, lemon juice, and cilantro invite a light-bodied, acidic white, such as an Orvieto from Italy, or a Muscadet de Sèvre-et-Maine from France.