Shrimp and Jicama Salad

June 28, 2018
Created by Harmons
25 minutes
Serves 4
  • 1/2 lb jumbo shrimp, peeled and deveined
  • Salt and freshly ground pepper
  • Olive oil
  • 2 cups peeled and diced jicama
  • 1/4 cup minced fresh cilantro
  • 2 Tbsp minced red onion
  • 1-2 red serrano chiles, seeded and minced
  • 1/4 cup fresh lime juice
  • 1 bag Harmons Black or Corn Tortilla Chips

Heat a grill or grill pan over medium-high heat. Clean and oil grill grate.

In a bowl, season shrimp with salt and pepper, drizzle with olive oil and toss to combine. Grill shrimp until pink and char marks form, about 3 minutes. Turn and grill other side until pink and opaque, another 3 minutes. Transfer to a cutting board to cool. Coarsely chop and set aside.

In a bowl, combine jicama, cilantro, red onion, chiles, and lime juice. Toss to combine. Add shrimp and season with salt and pepper and toss to combine. Serve with tortilla chips.

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