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Shrimp Ceviche Salad
Source: dLife

Chilled citrus shrimp with a jicama and jalapeno salad.

Prep Time: 20 minutes
Cook Time: 5 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 178.0
Total Carbs 11.1 g
Dietary Fiber 3.9 g
Sugars 1.6 g
Total Fat 2.5 g
Saturated Fat 0.4 g
Unsaturated Fat 0.9 g
Potassium 179.8 mg
Protein 27.0 g
Sodium 723.6 mg
Dietary Exchanges
1/2 Fat , 1/2 Vegetables , 1/2 Fruits , 1/2 Starch , 4 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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2 each  medium limes
1 lb  raw medium shrimp
1 tsp  kosher salt
1 1/2 cup  sliced jicama
0 1/2 cup  fresh cilantro
3 each  scallions
1 each  whole pickled jalapeno peppers
1 each  medium garlic cloves
0 1/4 tsp  black pepper
4 piece  fresh romaine leaves
  1. Boil a pot of water on high heat. Boil lime rinds with shrimp and salt for 1 minute. Take pot off of heat, cover with a lid, and let rest 5 minutes. Strain pot and dispose of lime rinds. Run shrimp under cold water and take off tails.
  2. Mix lime juice, jicama, cilantro, scallions, jalapeno, garlic, and pepper with shrimp. Let rest 10 minutes then wrap with plastic wrap and chill at least 4 hours.
  3. When ready to serve, spoon mixture on lettuce lined plates.

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