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Gallery Cilantro-Lime Shrimp Kebabs with Jicama Recipe Summary Servings: 6
Ingredients For the Kebabs 1/2 cup olive oil 1 teaspoon finely grated lime zest 1/3 cup fresh lime juice (from about 4 limes) 1/2 cup fresh cilantro leaves 2 garlic cloves, crushed 1/2 jalapeno chile, coarsely chopped 1/2 teaspoon coarse salt 1 pound large shrimp, peeled and deveined (tails intact) 1 small jicama (about 2 pounds) peeled, sliced 1/2 inch thick, and cut into triangles For the Salad 5 cups torn chicory (from 1 head) 3 cups torn green oak lettuce or other green lettuce (from 1 head) 5 scallions, white and pale-green parts only, thinly sliced diagonally 1 Granny Smith apple, cored, halved, and thinly sliced 2 radishes, thinly sliced 1/2 jalapeno chile, seeded and thinly sliced (optional) 2 tablespoons fresh lime juice (from 1 to 2 limes) 2 tablespoons extra-virgin olive oil 1/4 teaspoon coarse salt
Cook’s Notes Grilled on separate sticks, shrimp and jicama can cook at their own pace to optimal doneness.
Gallery Cilantro-Lime Shrimp Kebabs with Jicama
Recipe Summary Servings: 6
Gallery
Cilantro-Lime Shrimp Kebabs with Jicama
Cilantro-Lime Shrimp Kebabs with Jicama
Cilantro-Lime Shrimp Kebabs with Jicama
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
1/2 cup olive oil 1 teaspoon finely grated lime zest 1/3 cup fresh lime juice (from about 4 limes) 1/2 cup fresh cilantro leaves 2 garlic cloves, crushed 1/2 jalapeno chile, coarsely chopped 1/2 teaspoon coarse salt 1 pound large shrimp, peeled and deveined (tails intact) 1 small jicama (about 2 pounds) peeled, sliced 1/2 inch thick, and cut into triangles
5 cups torn chicory (from 1 head) 3 cups torn green oak lettuce or other green lettuce (from 1 head) 5 scallions, white and pale-green parts only, thinly sliced diagonally 1 Granny Smith apple, cored, halved, and thinly sliced 2 radishes, thinly sliced 1/2 jalapeno chile, seeded and thinly sliced (optional) 2 tablespoons fresh lime juice (from 1 to 2 limes) 2 tablespoons extra-virgin olive oil 1/4 teaspoon coarse salt
Directions
For the kebabs: Puree oil, lime zest and juice, cilantro, garlic, jalapeno, and salt in a blender or food processor. Combine marinade and shrimp. Cover with plastic wrap, and refrigerate 1 hour.
Preheat grill to medium-high. (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.) Thread shrimp onto 6 skewers. Discard marinade. Thread jicama onto 6 more skewers. Grill shrimp until opaque and slightly charred, 3 to 4 minutes per side. Grill jicama for 1 to 2 minutes per side. Transfer to a platter.
Make the salad: Toss together chicory, green oak lettuce, scallions, apple, radishes, and jalapeno if desired. Toss in lime juice, oil, and salt. Divide shrimp and jicama skewers and salad among plates, and serve.
Cook’s Notes Grilled on separate sticks, shrimp and jicama can cook at their own pace to optimal doneness.
Cook’s Notes
Grilled on separate sticks, shrimp and jicama can cook at their own pace to optimal doneness.
Reviews
Add Rating & Review 10 Ratings 5 star values: 6 4 star values: 1 3 star values: 2 2 star values: 1 1 star values: 0
Reviews
Add Rating & Review 10 Ratings 5 star values: 6 4 star values: 1 3 star values: 2 2 star values: 1 1 star values: 0
Add Rating & Review
10 Ratings 5 star values: 6 4 star values: 1 3 star values: 2 2 star values: 1 1 star values: 0
10 Ratings 5 star values: 6 4 star values: 1 3 star values: 2 2 star values: 1 1 star values: 0
10 Ratings 5 star values: 6 4 star values: 1 3 star values: 2 2 star values: 1 1 star values: 0
5 star values: 6 4 star values: 1 3 star values: 2 2 star values: 1 1 star values: 0
All Reviews for Cilantro-Lime Shrimp Kebabs with Jicama
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Cilantro-Lime Shrimp Kebabs with Jicama
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
