Cilantro-Jalapeño Shrimp with Mango-Jicama Salad

Cilantro-Jalapeño Shrimp with Mango-Jicama Salad

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From: Diabetic Living Magazine

Instead of serving boring burgers and humdrum hot dogs at your next barbecue, try these zesty shrimp skewers! Your guests will be transported to the islands with each bite of spicy shrimp and citrus-dressed mango-jicama salad.

Ingredients 2 servings

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Original recipe yields 2 servings
Nutrition per serving may change if servings are adjusted.
  • Mango-Jicama Salad
  • ¼ cup chopped fresh cilantro
  • 1 medium mango, halved, seeded, peeled and cut into thin bite-size strips
  • 3 ounces jicama, peeled and cut into thin bite-size strips (1 cup)
  • ¼ cup slivered red onion
  • ¼ cup thinly sliced cucumber
  • ⅛ teaspoon salt
  • Citrus-Jalapeño Shrimp
  • 8 ounces fresh or frozen large shrimp in shells
  • 1½ cups snipped fresh cilantro
  • ¼ cup lime juice
  • 2 fresh jalapeño chile peppers, seeded if desired (see Tip)
  • 2 tablespoons olive oil


  • Prep

  • Ready In

  1. Prepare Mango-Jicama Salad: In a medium bowl, combine ¼ cup cilantro, the mango, jicama, red onion, cucumber and salt. Stir in 2 tablespoons of the marinade. Cover with foil or plastic wrap and chill until ready to serve.
  2. Prepare Cilantro-Jalapeño Shrimp: Thaw shrimp, if frozen. For marinade, in a food processor, combine 1½ cups of the cilantro, the lime juice, jalapeño peppers and oil. Cover and process until smooth; set aside.
  3. Meanwhile, peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry with paper towels. Place shrimp in a resealable plastic bag set in a shallow dish. Pour the remaining marinade over shrimp. Seal bag; turn to coat shrimp. Marinate in the refrigerator 20 minutes. Drain shrimp, discarding marinade. Thread shrimp onto four 10-inch skewers, leaving ¼ inch between pieces (see Tip).
  4. For a charcoal or gas grill, place kabobs on the grill rack directly over medium heat. Cover and grill 4 to 6 minutes or until shrimp are opaque, turning once halfway through grilling. Serve kabobs with salad.
  • Tips: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
  • If using wooden skewers, soak in water for at least 30 minutes; drain before using.

Nutrition information

  • Serving size: 2 shrimp skewers and ½ cup mango-jicama salad
  • Per serving: 204 calories; 4 g fat(1 g sat); 5 g fiber; 24 g carbohydrates; 22 g protein; 53 mcg folate; 159 mg cholesterol; 15 g sugars; 1,464 IU vitamin A; 58 mg vitamin C; 92 mg calcium; 1 mg iron; 269 mg sodium; 608 mg potassium
  • Nutrition Bonus: Vitamin C (97% daily value), Vitamin A (29% dv)
  • Carbohydrate Servings:
  • Exchanges: 2½ lean protein, 1½ vegetable, 1 fruit

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