Habanero Shrimp and Jicama Salsa

Alright, before we get to this awesome blend of spicy, zesty, juicy, and sweet shrimpy deliciousness, I have to point out this incredible gem of cinematic genius:

I just can’t get over how funny this scheme is. All the effort to turn him into a flea, put him in a box, in yet another box, actually mail it to herself so that when it arrives she can smash it. The logic is so random and hilarious. I cannot remember for the life of me what made me recall this scene this morning, but it inspired me to watch The Emperor’s New Groove again for the first time in years tonight. If you haven’t seen it, I’d recommend it. It is SO funny, and so completely random. “How many times do I have to tell you, we did not order a giant trampoline.”

Anyway, back to the recipe. This salsa is similar to a ceviche, however the shrimp is cooked in a skillet rather than citric acid. The jicama adds a nice, crisp texture much like a water chestnut with a more neutral flavor. It is definitely a winner and great for an appetizer at parties. Why have salsa and a shrimp platter when you can have 2 in 1 and eat them atop a crispy tortilla chip?

Habañero Shrimp and Jicama Salsa

Ingredients:

  • 1 lb. Shrimp, Peeled and Deveined
  • 1 Habanero Pepper
  • 1/2 Jicama
  • 1/2 Red Bell Pepper
  • 1/2 Green Bell Pepper
  • 1/2 Yellow Bell Pepper
  • 1/4 Purple Onion
  • 1 Tomato
  • 1 Lime
  • 1/4 Cup Chopped Cilantro
  • 1/2 tsp. Sea Salt, or to taste
Many people aren’t sure what to look for when they’re trying to find a Jicama. This is a Jicama:

They’re pretty big too. Usually bigger than a softball. Make sure the one you choose is very firm, there should be no give to the skin.

For the shrimp: Chop up your habañero pepper. Be careful and use gloves if you feel the need. This pepper is hot and you definitely don’t want to accidentally touch your eyes.

Toss shrimp and habañero in a skillet brushed with olive oil over medium/high heat. Cook shrimp until nice an orange.

Remove shrimp from heat, allow to cool.

Remove the peppers. The oil from the peppers spice the shrimp, but if you leave any of the actual pepper in there, you may blow your head off! Dice shrimp. Dice all remaining ingredients and mix together.

This wonderful salsa can be served as a side, in a quesadilla, or with tortilla chips.

I love all of the beautiful colors :) Jicama is also a great addition to salads or sliced on a sandwich.

And don’t forget to watch The Emperor’s New Groove tonight ;)

Habanero Shrimp and Jicama Salsa
 
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Spicy habenero peppers blend with crunchy jicama to create this incredible salsa with shrimp mixed in.
Author:
Recipe type: Sides & Sauces
Serves: 2
Ingredients
  • 1 lb. Shrimp, Peeled and Deveined
  • 1 Habanero Pepper
  • ½ Jicama
  • ½ Red Bell Pepper
  • ½ Green Bell Pepper
  • ½ Yellow Bell Pepper
  • ¼ Purple Onion
  • 1 Tomato
  • 1 Lime
  • ¼ Cup Chopped Cilantro
  • ½ tsp. Sea Salt, or to taste
Instructions
For the shrimp:
  1. Chop up your habañero pepper. Be careful and use gloves if you feel the need. This pepper is hot and you definitely don’t want to accidentally touch your eyes.
  2. Toss shrimp and habañero in a skillet brushed with olive oil over medium/high heat. Cook shrimp until nice an orange (about 5-7 minutes).
  3. Remove the peppers. The oil from the peppers spice the shrimp, but if you leave any of the actual pepper in there, you may blow your head off!
  4. Dice shrimp.
  5. Dice all remaining ingredients and mix together.

 

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4 Responses to “Habanero Shrimp and Jicama Salsa”

  1. January 12, 2012 at 9:04 am #

    This is indeed a beautiful and colorful dish. I wouldn’t have thought of jicama and shrimp. Your recipes are so adventurous, I enjoy visiting and seeing what you’re up to. As a fellow pescetarian, I love the new approach to seafood. You’re on my blog roll, and I’m a big fan!

    • January 14, 2012 at 11:05 am #

      Thank you so much :) I took a look at your crab gumbo… Hoooooly cow! I would love to try that out. I’ve got to figure out a dinner party or something so I can use “bigger” recipes… Being a single girl, I tend to need to make things in small quantities. That’s why desserts work out so well for me, I can just bring them into work the next day and everyone will eat them. I don’t know what I’d do with that much gumbo! But I’ll figure out a party or an excuse to give it a try, it looks amazing :)

  2. January 12, 2012 at 1:17 pm #

    Looks Delicious:) Thanks for sharing!

Your comments make my heart (and my piglet) smile!

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