PREP TIME: 30 MINUTES   |   CHILL TIME: 30 MINUTES

Pickled Beet & Shrimp Salad

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Ingredients

  • 2 jars (16 ounces each) Aunt Nellie’s Sliced Pickled Beets, well drained
  • 2 cups thin strips jicama (See Note)
  • 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.

 

Note

Peel jicama before cutting into strips.

Nutrition Information

Nutrition information per serving (1/4 of recipe): 390 calories; 24g protein; 30g carbohydrate; 19g fat; 550mg sodium; 220mg cholesterol; 3g fiber; 4mg iron; 0.06mg thiamin; 463IU vitamin A; 22mg vitamin C.