Shrimp skewers with blood orange-jicama salad and salsa verde
paleo, Gluten Free, Dairy Free, Soy Free
20 – 30 Minutes
Crunchy, juicy jicama provides the perfect backdrop for the brilliant color and sweet-tart taste of blood oranges in this easy side for shrimp. Charring the scallions before adding them to the salsa verde lends a smoky note to the dish. If you have a grill pan (or a grill—and the weather cooperates), these skewers taste delicious cooked over live fire, too.
- 3 scallions
- ¼ pound jicama
- 2 blood oranges
- 2 tablespoons roasted pumpkin seeds
- 1 teaspoon sumac
- 1 lime
- Fresh cilantro
- Fresh mint
- ¼ teaspoon ground cumin
- 10 ounces wild Gulf shrimp
- Wooden skewers
Prep and cook the scallions
- Trim the root ends from the scallions.
While the scallions cool, start the orange-jicama salad.
Make the orange-jicama salad
- Using a sharp knife or peeler, remove the peel from the jicama. Cut the white flesh into ¼-inch-thick slices. Cut the slices into ¼-inch-thick sticks.
- Using your hands or a sharp knife, peel the oranges; cut the fruit in half lengthwise, then crosswise into ¼-inch-thick half-moons. Discard any seeds.
Make the salsa verde
- Zest and juice the lime.
- Finely chop the cilantro.
- Strip the mint leaves from the stems; finely chop the leaves.
Prep and cook the shrimp
- Rinse the shrimp, then drain on a paper-towel-lined plate and pat dry.
In the same pan used for the scallions, warm 1 teaspoon oil over medium-high heat until hot but not smoking. Add the shrimp and cook until firm and cooked through, 2 to 3 minutes per side.
Nutrition per serving: Calories: 610, Protein: 25 g, Total Fat: 33 g, Monounsaturated Fat: 21.5 g, Polyunsaturated Fat: 3 g, Saturated Fat: 4.5 g, Cholesterol: 180 mg, Carbohydrates: 52 g, Fiber: 12 g, Added Sugar: 0 g, Sodium: 930 mg