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Shrimp Jicama Tacos with Mango Sesame Slaw
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Servings:
4
Author:
Prep Time
20 minutes
Cook Time
15 minutes
Total Time
35 minutes
Course:
Main Course
Cuisine:
Fusion
Keywords:
keto
low carb
Tacos
pescatarian
🧂 Ingredients
36
large shrimp
peeled and deveined with tails removed
1 tsp
salt
1 tsp
pepper
1/2 tsp
ground cumin
1 tsp
chili powder
4
garlic cloves
minced
1
large lime
1/2 juiced and 1/2 sliced for garnish
3 tbsp
canola oil
divided
12
Trader Joe's jicama wraps
2 cups
packaged coleslaw mix
2 tsp
sesame oil
1.5 tbsp
rice vinegar
1 tsp
sugar
2 tbsp
roasted peanuts
crushed
1 tbsp
cilantro
chopped
1 tsp
black sesame seeds
1/2 cup
fresh mango
diced
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Instructions
1
Place jicama wraps (in their packaging) on the counter while you prepare the
shrimp and slaw. This will allow them to come to room temperature otherwise you
will have very cold "taco shells".
2
Place shrimp in a medium bowl. Add salt, pepper, cumin, chili powder, and
garlic. Toss to evenly coat shrimp.
3
Set aside for 10 minutes while you make the slaw.
4
In a separate medium bowl add sesame oil, rice vinegar, and sugar. Stir until
sugar is dissolved.
5
Add coleslaw mix to the bowl and toss with sesame vinegar mixture until evenly
coated. Add mango, cilantro, and peanuts. Gently toss, cover and refrigerate
until taco assembly.
6
Place 1 tbsp of canola oil in a large saute pan over medium high heat. As the
pan heats up, add the lime juice to the shrimp and toss.
7
When hot but not smoking, place 12 shrimp in a single layer in the pan. Cook for
approximately 2 minutes, turn over and cook for 2 minutes more or until shrimp
are pink and opaque.
8
Place shrimp on a plate and repeat the process with the remaining shrimp. Adding
more oil to the pan as needed.
9
To assemble the tacos, lay jicama wraps flat on 4 plates (3 wraps to a plate).
Place 3 shrimp down the middle of each wrap. Divide slaw and and place directly
on top shrimp. Use toothpicks to gently fold and secure wraps into a taco shell
shape.
10
Garnish with lime wedges and serve.
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