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

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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

Nutrition Info

340.3 calories
carbohydrate: 18.7 g
cholesterol: 27.3 mg
fat: 28.2 g
fiber: 2.5 g
protein: 3.6 g
saturatedFat: 4 g
servingSize: -
sodium: 137.9 mg
sugar: 13.9 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

4 servings

Recipe Note

A Southeast Asian chopped salad bursting with exotic flavors. Sweet yet tart. My boyfriend was surprised when I duplicated this salad after we raved about it at a popular restaurant in San Francisco. Enjoy.

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