Spicy Shrimp Jicama Wraps
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- Total time
- 15 min
- Serves
- 12
- Cuisine
- Asian
Ingredients
- 1 Jicama (large, or jicama wraps)
- 1 Avocado (sliced)
- 12-14 Shrimp (peeled and deveined)
- 1/4 Red cabbage (thinly sliced)
- 4 Scallions (green part)
- 1 Red bell pepper (thinly sliced)
- Cilantro
- 1/3 cup Tahini
- 1 Orange
- 1.5 tbsp Tamari (or soy sauce)
- 1 tbsp Rice vinegar
- 1 tsp Ginger (fresh)
- 1.5 tbsp Miso
- 1 tsp Sesame oil
- 2 tbsp Sriracha
- 2 tsp Maple syrup
- Chives (to tie the wraps)
- Toasted sesame seeds (to taste)
- Black sesame seeds (to taste)
Steps
- 1
First, if using the whole jicama, peel. Then, using your mandolin, slice them really thin.
- 2
Secondly, blanch the jicama wraps in boiling water for 2-3 seconds maximum. Then, place over paper towels and pat dry.
- 3
Preheat a pan on high for 2 minutes, add olive oil, lower to medium high and sear the shrimp for 1 minute per side.
- 4
Mix together the tahini, juice of an orange, miso, maple syrup, sriracha, Tamari, rice vinegar, sesame oil and ginger.
- 5
Lastly, add an avocado slice, bell pepper slices, red cabbage, scallion, cilantro, shrimp and sesame seeds. Wrap like a little cone and wrap with a chive.
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