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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
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Shrimp Ceviche Salad

Source: dLife

Chilled citrus shrimp with a jicama and jalapeno salad.

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 2.5 Fat, 0.4 Vegetables, 0.2 Fruits, 0.2 Starch, 3.7 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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Servings

Ingredients

2.0
2 each medium limes 1.0
1 lb raw medium shrimp 1.0
1 tsp kosher salt 1.5
1 1/2 cup sliced jicama 0.5
0 1/2 cup fresh cilantro 3.0
3 each scallions 1.0
1 each whole pickled jalapeno peppers 1.0
1 each medium garlic cloves 0.25
0 1/4 tsp black pepper 4.0
4 piece fresh romaine leaves

Directions

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.
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.
When ready to serve, spoon mixture on lettuce lined plates.