Shrimp skewers with blood orange-jicama salad and salsa verde

paleo, Gluten Free, Dairy Free, Soy Free

2 Servings, 610 Calories/Serving

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.
In a medium frying or grill pan over medium-high heat, warm 2 teaspoons oil until hot but not smoking. Add the scallions and cook until charred and beginning to soften, 2 to 3 minutes per side. Transfer to a plate to cool, then coarsely chop. Do not clean out the pan.
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.
In a medium bowl, combine the jicama and oranges with the scallions, pumpkin seeds, sumac, and 1 tablespoon oil. Toss to combine; season to taste with salt and pepper.


Make the salsa verde

  • Zest and juice the lime.
  • Finely chop the cilantro.
  • Strip the mint leaves from the stems; finely chop the leaves.
In a small bowl, stir together the lime zest and juice, cilantro, mint, cumin, and 2 tablespoons oil. Season to taste with salt and pepper.


Prep and cook the shrimp

  • Rinse the shrimp, then drain on a paper-towel-lined plate and pat dry.
Thread the shrimp onto the skewers and season generously with salt and pepper. Lightly dab with the salsa verde, reserving the remaining salsa for serving.
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.



Transfer the shrimp and jicama-orange salad to individual plates. Spoon the rest of the salsa verde on the shrimp and serve.

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

Contains: shellfish

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