• 8servings
  • 15minutes

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Nutrition Info . . .

VitaminsA, B3, C
MineralsPhosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 large red bell peppers

  2. 6-oz ( about 24 medium- large ) shrimp , cleaned shell on tail

  3. 1 medium garlic clove

  4. 1 1/2 cups fresh cilantro sprigs

  5. 2 Tbs. lime juice

  6. 2 Tbs. orange juice

  7. 1/2 tsp. hot pepper sauce

  8. 1 small jicama ( about 3/4 pound ), peeled and cut into strips

  9. 1 plum tomato , halved, seeded and thinly sliced

Instructions Jump to Ingredients ↑

  1. Place bell pepper 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 peppers to paper bag; close bag tightly. Let stand 10 minutes or until peppers are cool enough to handle and skins are loosened. Peel peppers; cut in half. Remove cores 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 turns pink. Drain shrimp; rinse under cold running water. Cover; refrigerate until ready to use.

  3. Place peppers and garlic in a food processer; process until peppers are coarsely chopped. Add cilantro, lime juice, orange juice and pepper sauce; process until cilantro is finely chopped but mixture is not pureed.

  4. Combine jicama, shrimp and tomato in a large bowl. Add bell pepper mixture; toss to coat evenly. Serve over lettuce.

  5. Nutritional Values Per Serving: Calories: 70, Fat: 1g, Cholesterol: 42mg, Sodium: 120mg NOTE: This is a Diabetic Friendly recipe.


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