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Jicama Mexican Shrimp
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Mexican Jicama Shrimp Saute

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

Ingredients

  • 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

Instructions

  • 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.