With yellow cake mix and vanilla pudding mix, this pineapple upside-down Bundt cake is incredibly moist and simple to create.
| Prep Time: | 30 mins |
| Cook Time: | 5 mins |
| Additional Time: | 10 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 12 medium shrimp
- 1 cup matchstick-cut Granny Smith apple
- 1 cup matchstick-cut jicama
- ½ cup matchstick-cut carrots
- ½ cup fresh mint leaves
- ½ cup extra virgin olive oil
- 3 tablespoons white sugar
- 2 tablespoons white vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon chopped garlic
- 1 teaspoon chopped lemongrass
- 2 sprigs cilantro
Instructions
- Bring a small pot of water to boil. Cook shrimp in boiling water until they are bright pink on the outside and the meat is no longer transparent in the center, 3 to 5 minutes; drain.
- Rinse shrimp with cold water to cool completely. Peel, devein, and slice shrimp in half lengthwise; set aside in a bowl.
- Toss apple, jicama, and carrots together in a large bowl.
- Place mint leaves, olive oil, sugar, vinegar, Dijon mustard, garlic, and lemongrass in a food processor. Pulse until blended but slightly chunky, about two 10-second intervals.
- Pour dressing over apple mixture; toss until well mixed. Cover salad and shrimp separately with plastic wrap; refrigerate until ready to serve.
- Mix shrimp into salad before serving; garnish with cilantro.
Nutrition Facts
| Calories | 340 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 27 mg |
| Dietary Fiber | 3 g |
| Protein | 4 g |
| Saturated Fat | 4 g |
| Sodium | 138 mg |
| Sugars | 14 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |
Reviews
I made this recipe the family was not a big fan of this one. I don’t know if it was the mint or jicama as they were new to both.
I will definitely make this again. I took the advice of a reviewer, and because we’re cutting back on sugar, added just a 1/4 teaspoon. The only thing I did different was I put the cilantro in the blender before I read it was for garnish. Used cooked frozen shrimp (thawed) and put whole shrimp on the top. We love shrimp! Great recipe, thanks!
Yes, I will make again! I used pomegranate vinegar instead. Also, I recommend reducing sugar to 2 TBS
WONDERFUL!!! A MUST try!
I make this around once a month. I’ve never had a guest who didn’t like it!
This was very good. Interesting and different.
This is a very tasty dish for sure. The only change I made was to use rice vinegar instead of white. A little labor intensive, but so worth it. Salad does need to sit a little while to let the dressing do it’s thing, but as the directions say don’t add the shrimp til it’s time to serve. Thank you for a great recipe.