Grilled shrimp, jicama and sweet onion salad

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30 min


35 min


4 Servings

Grilled shrimp, jicama and sweet onion salad

Grilled shrimp, jicama and sweet onion salad. Photo, Erik Putz.


  • 450-g pkg frozen raw large shrimp , thawed and peeled
  • 2 tbsp canola oil , divided
  • 1/2 tsp salt , divided
  • 1/2 cup lime juice
  • 1 small jalapeno , seeded and minced
  • 1 tbsp lime zest
  • 2 tbsp honey
  • 1 sweet onion , thinly sliced
  • 1 medium jicama , peeled
  • 4 cups arugula


  • PREHEAT barbecue to medium-high.
  • TOSS shrimp with 1 tbsp oil and 1/4 tsp salt. Season with fresh pepper. Oil grill. Barbecue shrimp, with lid open, until shrimp turns pink, about 2 min per side. Transfer to a plate to cool.
  • WHISK remaining 1 tbsp oil with lime juice, jalapeno, lime zest, honey and remaining 1/4 tsp salt in a large bowl. Stir in onion. Using a peeler, shave jicama into dressing. Add arugula and toss until coated. Divide salad among 4 plates and top with shrimp.