Shrimp, Jicama & Mango Salsa Recipe Recipe
Serve up this awesome Shrimp, Jicama and Mango Salsa recipe with chips, or on top of lettuce as a light lunch. Thank you to Princess Cruises for helping me share this recipe with you.
When I found out that I’d be heading to Mexico on Princess Cruises in October, two things came to mind…fruity cocktails while lounging poolside and shrimp tacos with guacamole. I checked the fruity cocktail off of my list within the first 12 hours (and maybe one or two times after that…who’s counting when it comes to passionfruit vodka cocktails?!) I had to wait a little longer for the tacos and guacamole. Not really a tough sacrifice to make when we were busy indulging in some of the amazing food aboard the Ruby Princess.
Two idyllic sea days at the beginning of the cruise gave me plenty of time to dream about seafood and avocados, and I was chomping at the bit to get ashore in Mazatlan.
The day kicked off with our planned shore excursion, a blood-pumping hike up to the El Faro Lighthouse (one of the many shore excursions available on the Princess Cruises Mexican Riviera cruise). At 400 feet, it happens to be the tallest lighthouse in the Americas. Even though the hike was only 1 1/2 miles, it was pretty steep on a VERY hot day. To say that we worked up an appetite would be an understatement. Our hiking guide was full of history facts and stories, which thankfully kept my mind off of eating until we headed back into town.
After the hike, we made a beeline for the Plaza Machado to meet up with other cruise friends for lunch. Tacos and guacamole couldn’t come quickly enough! We sat down at the restaurant, complete with mariachi band, cold cervezas, colorful tablecloths and stellar people watching.
We started with plates of guacamole, salsa, pico de gallo, the freshest shrimp ceviche and plenty of crispy tortilla chips. And then true to my many daydreams, I ordered shrimp tacos, which were absolutely packed with chopped, seared shrimp and served with a side of rice and beans. My friends ordered everything from bubbling queso with huge seared prawns to a spectacular dish of crab legs and shrimp. But me, I was happy with my plate of tacos.
This shrimp, jicama and mango salsa recipe is an ode to everything that was great about that meal. Perfectly cooked, tender shrimp mixed with fresh avocado, crunchy jicama and sweet mango all come together with a lightly olive oil and lime dressing. Serve it with baked tortilla chips for a light snack or appetizer, or serve it on top of lettuce leaves for a healthy lunch.
I may not be back on that Mexican Riviera cruise, but this recipe definitely take me straight back to that idyllic week! If you make this recipe, I’d love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I’ll be sure to find it. Shrimp, Jicama & Mango Salsa Recipe Print Prep time Cook time Total time Serve up this awesome Shrimp, Jicama and Mango Salsa with chips, or on top of lettuce as a light lunch! 62 calories and 1 Weight Watchers SmartPoint Author: Dara Michalski | Cookin' Canuck Serves: Makes 3 cups Ingredients 10 oz. large raw shrimp 2 green onions, thinly sliced 1 mango, diced ½ cup diced jicama 1 avocado diced 1 tbsp extra virgin olive oil Juice of ½ lime ½ tsp honey ¼ tsp ground cumin ¼ tsp salt Instructions Bring a large saucepan of water to a boil over high heat. Prepare a large bowl of ice water. Add the shrimp to the boiling water and cook until just cooked through, 1 to 1 ½ minutes. Drain and immediately plunge into the bowl of ice water. Chop the shrimp and place in a bowl. Add the green onions, mango, jicama and avocado to the bowl. Mix with the shrimp. In a small bowl, whisk together the olive oil, lime juice, honey, cumin and salt. Pour over the shrimp mixture and toss to coat. Serve with tortilla chips. Notes Weight Watchers Points: 1 (SmartPoints), 2 (Points+), 1 (Old Points) Nutrition Information Serving size: ¼ cup | Calories: 61.8 cal | Fat: 2.5g | Saturated fat: 0.4g | Carbohydrates: 5.2g | Sugar: 2.9g | Sodium: 84.8mg | Fiber: 1.5g | Protein: 5.1g | Cholesterol: 35.9mg 3.5.3226
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