This Zesty Shrimp, Avocado & Jicama Salad blends the bright freshness of Mexican fruta cups with ceviche-style flavors. It brings together perfectly cooked jumbo shrimp, juicy orange segments, crisp cucumber and jicama, a touch of red onion, fresh jalapeño, and cilantro, all tossed in a citrus-forward dressing. The result is a lively, refreshing salad that’s ideal for warm weather or anytime you crave something bright and satisfying.
In Los Angeles, small fruit stands known as fruteros fill clear cups with chopped fruit and vegetables—pineapple, mango, watermelon, jicama, cucumber—then finish them with lime, chile, salt or chamoy. Tajín, a favorite seasoning of mine, pairs especially well with cut fruit. This salad is inspired by those frutero cups and borrows a ceviche-like brightness to highlight fresh, crisp ingredients. It’s a simple way to enjoy vibrant summer flavors with minimal fuss.
Sweet and Savory in One Salad
The two stars here are shrimp and avocado. Shrimp provides a tender, savory protein while avocado adds creamy richness. To complement them, I add sweet orange segments and a tangy citrus dressing that lifts the mild flavors of shrimp, jicama and cucumber. The jalapeño contributes a gentle heat and the cilantro brightens the whole dish. Nutritionally, this salad is balanced: plenty of vegetables, lean protein from shrimp, and healthy fats from avocado and avocado oil.
Jicama: What It Is and How to Use It
Jicama is a crisp root vegetable commonly enjoyed in Mexico as a snack with chile, salt and lime. Its texture is crunchy like an apple and its flavor is mild, making it an ideal addition to salads and salsas. Jicama is low in calories and high in fiber—about 50 calories and 6 grams of fiber per cup—so it adds bulk and crunch without weighing the dish down. You can find jicama at many grocery stores and Latin markets.
Pronounced HEE-kah-mah, jicama goes by many names—Mexican potato, Mexican turnip, Mexican water chestnut—and is typically used raw in citrus salads, slaws or as a snack. I prefer it raw for its refreshing crunch and have not encountered cooked-jicama family recipes; if you have one, feel free to share in the comments.
How to Prepare & Store Jicama
Preparing jicama is easy. Wash and dry it, cut off the portion you need, then peel the brown skin with a vegetable peeler. For this salad you’ll need about 1 cup cubed—roughly a quarter of a medium jicama. Wrap any leftover jicama tightly and refrigerate; it will keep for about a week and is great in other chopped salads or slaws.
Zesty Shrimp, Avocado & Jicama Salad Prep
This salad requires straightforward chopping: cooked shrimp, peeled orange segments, seeded cucumber, jicama, red onion, jalapeño and cilantro. The dressing is a quick mix of fresh lime and orange juice, avocado oil, a touch of agave (or honey), and a pinch of ancho chile powder for depth. Toss the chopped ingredients with the dressing, chill briefly, then finish with sliced or cubed avocado, thin radish slices and a sprinkle of Tajín for a satisfying tang. The recipe is vegetable-forward, but you can increase the shrimp for a more protein-centered meal.
Combine the chopped ingredients in a large bowl, pour over the citrus avocado oil dressing, and toss gently. Chill for about 15 minutes so flavors meld, then toss again before serving. Present the salad in bowls, small cups, or avocado halves for a pretty display. Serve with tortilla chips or tostadas and a bottle of hot sauce on the side—Tajín sprinkled on top adds a final touch of chile-lime flavor.
How to Serve
Serve this salad with tortilla chips or tostadas and a favorite bottled hot sauce—Cholula or Tapatío work well. For an elegant option, spoon the salad into avocado halves for a beautiful presentation. The salad keeps well in the fridge for a day, though it’s so tasty it rarely lasts that long.
Substitutions
Shrimp provides the ideal texture and ease for this dish, but lumped lobster or crab meat would also be delicious if you want to vary the seafood.
Yes—serve it in butter lettuce leaves for a lighter, low-carb option.
Mango is an excellent alternative; pineapple also pairs nicely with the other ingredients.
You can omit it and the salad will still be tasty, though jicama adds a distinctive crunch worth seeking out.
Yes—neutral oils or olive oil work, but avocado oil complements the avocado flavor nicely.
If You Love Citrus…
Citrus features prominently in many of my recipes. If you enjoy these flavors, explore other citrus salads for similar bright profiles. If you try this recipe, please leave a comment—feedback helps other readers and I appreciate hearing how it turned out for you.
All content and photographs ©Claudia’s Table and claudiastable.com
Zesty Shrimp Avocado Jicama Salad
Ana Coronado
July 31, 2022
Pin Recipe
Equipment
-
1 Large bowl for preparation
-
1 Platter for serving
Ingredients
Zesty Shrimp Avocado Jicama Salad
- 1 lb jumbo shrimp, cooked, 16-19 count per lb deveined, peeled, tails removed, chopped into large chunks
- 2 medium orange peel and pith removed, seeded and cubed
- 1 cup jicama peeled and cubed
- 1 cup cucumber peeled, seeds removed and cubed
- 2 tbsp red onion finely chopped
- 1 tsp jalapeño pepper, fresh seeds removed, finely chopped
- 1/2 cup cilantro leaves whole or chopped
- 4 whole radishes tops removed, cut into small matchsticks
- 1-2 whole avocados peeled, pit removed and sliced or cubed
- Tajín seasoning for garnish
- bottled hot sauce for serving
Citrus Avocado Oil Dressing
- 2 tbsp avocado oil
- 2 whole limes juice of
- 1 whole orange juice of
- 2 tbsp agave syrup or honey
- pinch Kosher salt
- 1/2 tsp ancho chile powder
- 1 tsp white wine vinegar
Instructions
Citrus Avocado Oil Dressing
-
Combine all dressing ingredients in a jar or container with a tight-fitting lid, then shake well. Set aside.
Assembling the Salad
-
In a large bowl, combine shrimp, orange, cucumber, jicama, red onion, jalapeño and cilantro.
-
Add the dressing and toss gently to coat.
-
Chill the salad for 15 minutes to let flavors meld.
-
Before serving, top with avocado and radishes and sprinkle with Tajín. Serve with tortilla chips or tostadas.
Notes
Nutrition
Nutritional information is calculated online and should be used as a guide.
All content and photographs ©Claudia’s Table and claudiastable.com
Check out our New & Delicious posts below
- Bacon Onion Jam with Chipotle
- Chicken Cutlets with Creamy Tomato Orzo (30 minutes!)
- Steak Seasoning Rub
- Pumpkin Lasagna with Sausage and Kale
- How to Make Tostada Shells