Jicama Shrimp Cocktail with Roasted Red Pepper Sauce

Jicama & Shrimp Cocktail with Roasted Red Pepper Sauce

Jicama & Shrimp Cocktail with Roasted Red Pepper Sauce


Makes 8 servings


2 large red bell peppers
6 ounces (about 24 medium-large) shrimp, peeled and deveined
1 medium clove garlic
1-1/2 cups fresh cilantro sprigs
2 tablespoons lime juice
2 tablespoons orange juice
1/2 teaspoon hot pepper sauce
1 small jicama (about 3/4 pound), peeled and cut into strips
1 plum tomato, halved, seeded and thinly sliced
Lettuce leaves (optional)


  1. Preheat broiler. Place bell peppers on broiler pan. Broil 4 to 6 inches from heat about 6 minutes, turning every 2 to 3 minutes or until all sides are charred. Transfer bell peppers to paper bag; close bag tightly. Let stand 10 minutes or until cool enough to handle and skins are loosened. Peel bell peppers. Cut peppers in half. Remove cores, seeds and membranes; discard.
  2. Add shrimp to large saucepan of boiling water. Reduce heat to medium-low; simmer, uncovered, 2 to 3 minutes or until shrimp turn pink. Drain shrimp; rinse under cold running water. Cover; refrigerate until ready to use.
  3. Place bell peppers and garlic in food processor. Cover; process until coarsely chopped. Add cilantro, lime juice, orange juice and pepper sauce; process until cilantro is finely chopped but mixture is not puréed.
  4. Combine jicama, shrimp and tomato in large bowl. Add bell pepper mixture; toss to coat evenly. Serve over lettuce, if desired.

Nutritional Information

Serving Size: 1/8 of total recipe
Calories 69
Calories from Fat 7 %
Total Fat 1 g
Saturated Fat <1 g
Cholesterol 42 mg
Carbohydrate 10 g
Fiber 1 g
Protein 6 g
Sodium 120 mg

Dietary Exchange

Vegetable 2
Meat 1/2

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