Pickled Beet & Shrimp Salad

Pickled Beet & Shrimp Salad


PREP TIME: 30 MINUTES   |   CHILLING TIME: 30 MINUTES

PREP TIME: 30 MINUTES   |   CHILLING TIME: 30 MINUTES


INGREDIENTS

  • 2 jars (16 ounces each) Aunt Nellie’s Sliced Pickled Beets, well drained
  • 2 cups thin strips* jicama
  • 1/4 cup fresh lime juice
  • 1/2 cup thinly sliced red onion
  • 2 teaspoons minced seeded Serrano chili pepper
  • 1/2 teaspoon ground black pepper
  • 1/3 cup grapeseed or canola oil
  • 1 pound fully cooked, peeled and deveined shrimp (31-35 count)
  • 1/4 cup loosely packed torn cilantro leaves
  • Salt

DIRECTIONS

Makes 4 servings.

  1. Cut beets into thin strips. In large serving bowl, combine beets and jicama.
  2. Place lime juice, red onion, chili pepper, pepper and oil in cleaned beet jar. Tighten lid; shake vigorously until dressing is combined. Pour dressing over beets and jicama; toss well. Refrigerate at least 30 minutes to chill.
  3. About 5 minutes before serving, stir in cooked shrimp and cilantro leaves. Season with salt, as desired.

*Peel jicama before cutting into strips.


NUTRITION INFORMATION

Per serving (1/4 of recipe): 390 calories; 24 g protein; 30 g carbohydrate; 19 g fat; 552 mg sodium; 221 mg cholesterol; 3 g dietary fiber;  4 mg iron; 0.06 mg thiamin; 463 IU vitamin A; 22 mg vitamin C.