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Spicy Shrimp Jicama Wraps 🍤❤️ These are so fun and sooo good!
If you loved this recipe, check out my Tahini Sriracha Jicama Wraps!
Why You’ll Love Spicy Shrimp Jicama Wraps
This recipe is perfect for a quick easy lunch, because they are fresh and light. I mean apart from being absolutely gorgeous, they are delicious. Don’t even get me started on the miso tahini dressing… my gosh I can drink it straight up.
How To Prepare Spicy Shrimp Jicama Wraps
🌟 First, if using the whole jicama, peel. Then, using your mandolin, slice them really thin.
💧 Secondly, blanch the jicama wraps in boiling water for 2-3 seconds maximum. Then, place over paper towels and pat dry.
🔥 Preheat a pan on high for 2 minutes, add olive oil, lower to medium high. Then, sear the shrimp for 1 minute per side.
🍊 Mix together the tahini, juice of an orange, miso, maple syrup, sriracha, Tamari, rice vinegar, sesame oil and ginger.
🥑 Lastly, add an avocado slice, bell pepper slices, red cabbage, scallion, cilantro, shrimp and sesame seeds. Then, wrap like a little cone and wrap with a chive.
Substitutions and Variations
- You can use any protein of your choice such as chicken.
- You can switch out the veggies for your favorite ones or whichever ones you have on hand.
- As for the jicama wraps, I made them myself using a mandolin, but you can use store bought jicama wraps as well!
- You can make them vegetarian, like my Tahini Sriracha Jicama Wraps!
- If you don’t want them super spicy, you can adjust the amount of sriracha to your desired level of heat.
Chef Nadia’s Tip
Be very gentle with the jicama wraps so they don’t break.
Similar Recipes
Common Questions
Yes absolutely! You can use any protein of your choice.
Yes of course! I have used the ones by Trader Joe’s.
Yes! You can add more vegetables as well.
Spicy Shrimp Jicama Wraps
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
Directions
- First, if using the whole jicama, peel. Then, using your mandolin, slice them really thin.
- Secondly, blanch the jicama wraps in boiling water for 2-3 seconds maximum. Then, place over paper towels and pat dry.
- Preheat a pan on high for 2 minutes, add olive oil, lower to medium high and sear the shrimp for 1 minute per side.
- Mix together the tahini, juice of an orange, miso, maple syrup, sriracha, Tamari, rice vinegar, sesame oil and ginger.
- 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.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
