Jicama Coconut Shrimp Recipe
Coconut shrimp, grilled pico de gallo, chipotle aioli served on jicama shells
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare Jicama Shells
Peel the jicama and cut it into ¼-inch thick slices to create shells. Set aside.
- 2
Make the Chipotle Aioli
In a small bowl, mix together mayonnaise, chipotle in adobo sauce, lime juice, salt, and pepper. Adjust seasoning to taste. Refrigerate until ready to use.
- 3
Prepare Pico de Gallo
In another bowl, combine diced tomatoes, onion, cilantro, lime juice, salt, and pepper. Mix well and set aside.
- 4
- 5
Cook the Shrimp
Heat olive oil in a large skillet over medium heat. Add the breaded shrimp and cook for 2-3 minutes on each side, or until golden brown and cooked through.
- 6
Assemble the Dish
Place the cooked shrimp on the jicama shells. Top with grilled pico de gallo and drizzle with chipotle aioli. Serve immediately.