Green Apple, Jicama, and Prawn Salad with Mint, Lemongrass, and Dijon Dressing

  4.3 – 7 reviews  • Shrimp Salad Recipes

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

  1. 12 medium shrimp
  2. 1 cup matchstick-cut Granny Smith apple
  3. 1 cup matchstick-cut jicama
  4. ½ cup matchstick-cut carrots
  5. ½ cup fresh mint leaves
  6. ½ cup extra virgin olive oil
  7. 3 tablespoons white sugar
  8. 2 tablespoons white vinegar
  9. 1 tablespoon Dijon mustard
  10. 1 teaspoon chopped garlic
  11. 1 teaspoon chopped lemongrass
  12. 2 sprigs cilantro

Instructions

  1. 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.
  2. Rinse shrimp with cold water to cool completely. Peel, devein, and slice shrimp in half lengthwise; set aside in a bowl.
  3. Toss apple, jicama, and carrots together in a large bowl.
  4. 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.
  5. Pour dressing over apple mixture; toss until well mixed. Cover salad and shrimp separately with plastic wrap; refrigerate until ready to serve.
  6. 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

Jeffrey Tate
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.
Sydney Mckay
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!
Michael Lewis
Yes, I will make again! I used pomegranate vinegar instead. Also, I recommend reducing sugar to 2 TBS
Angel Turner
WONDERFUL!!! A MUST try!
Zachary Thompson
I make this around once a month. I’ve never had a guest who didn’t like it!
Deanna Hernandez
This was very good. Interesting and different.
Joseph Wood
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.

 

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