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Mexican Jicama Shrimp Saute

Sep 27, 2018 | Recipes | 0 comments

Mexican Jicama Shrimp Saute
Mexican Jicama Shrimp Saute

Looking for sautéed jicama recipes? This one is full of flavor with a hint of spice. Shrimp add protein, making it a perfect one pan meal.

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Some veggies get a bad rep and some don't even cross our minds to put on our dinner plates. I am changing that with our Mexican Jicama Shrimp Saute! I have heard jicama described as a savory apple, and I agree. It can be used for so many different things and this recipe is one of my favorites.

This saute is a great way to try a new veggie with your family. Because the ingredients are diced, it might be able to sneak under the radar of picky eaters 🙂 Of course, you are welcome to swap potatoes for the jicama if you prefer. Swapping chicken breasts or ground beef for the shrimp is an option as well. Just be sure to plan for extra cooking time for the potatoes! Trying different variations of the same recipe is a great way to prep ahead and have a different dinner and lunch meal for the week!

If you need a new knife, here's one of my favorite ones. This knife will be perfect for dicing the jicama!


Jicama Mexican Shrimp
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Mexican Jicama Shrimp Saute

Prep Time20 minutes
Cook Time8 minutes
Total Time28 minutes
Servings: 4 people


  • 1-1.5 pounds frozen shrimp peeled and deveined or purchase thawed
  • 1 pound jicama bulb or sub 1 pound red potatoes
  • 1 red bell pepper
  • 1 medium red onion
  • 1 jalapeno
  • 3 cloves garlic
  • 1 bunch cilantro
  • 2.5 tablespoons grassfed butter or sub coconut oil
  • 1/2 teaspoon salt
  • 1 teaspoon cumin
  • 1/2 teaspoon pepper
  • 1/2 teaspoon oregano
  • 1 lime


  • Defrost 1-1.5 pounds of frozen shrimp in the fridge for 12-48 hours before cooking.
  • Peel and dice jicama into 1/2 inch cubes.
  • Dice 1 red bell pepper & 1 medium red onion.
  • Mince jalapeno (with or without seeds depending on desired spice level), 3 cloves of garlic, and cilantro for ~1/4 cup.
  • Add 1.5 Tablespoons of butter (or coconut oil) to large skillet over medium heat.
  • Add diced jicama and cook, covered, for ~10 minutes until slightly soft, stirring occasionally. If using potatoes, cooking time may increase.
  • Remove lid and add: 1/2 teaspoon of salt 1 tsp of cumin 1/2 teaspoon of pepper 1/2 teaspoon of oregano Stir and coat evenly.
  • Move jicama to one half of the skillet. Add 1 tablespoon of butter to the empty side.
  • Add 1 diced red onion, 1 diced bell pepper, and 1 minced jalapeño. Cook ~2 minutes or until softened.
  • Add 3 cloves of minced garlic. Cook for another minute.
  • Move mixture to 1 side of pan. Add thawed shrimp and cook for 1-2 minutes on each side, until pink. Cooking time varies on size of shrimp- watch to not overcook shrimp.
  • Remove pan from heat. Squeeze juice of 1 lime over top and mix in 1/4 cup minced cilantro.

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