Shrimp and Carrot Top Guacamole on Jicama is a healthy and delicious party appetizer.
Cinco de Mayo is right around the corner and I wanted to create something festive and healthy with a Mexican flair, but without out an abundance of calories. I present to you – tah dah! – Shrimp and Carrot Top Guacamole on Jicama. To create this, I combined several recipes to come up with a creative twist on a classic flavor combination.
This dish is light on calories, and the real healthy addition comes from using fresh jicama as the base. If you haven’t had jicama, it is a juicy, sweet, nutty vegetable that grows underground, and it has the most delightful crunch. Think savory apple for the texture. And it is firm enough to hold a wide variety of toppings.
The key to this dish is to cut the jicama into a block, which then allows you to continue cutting it into perfect triangles. I learned this technique from my friend and fellow food blogger Judy of My Well Seasoned Life. Check out her video on how to cut a jicama to be used as crackers. It will come in very handy for this recipe.
Today’s Recipe: Shrimp and Carrot Top Guacamole on Jicama
This isn’t a recipe per se, but more of a guideline for creating a unique appetizer.
I wanted to use my most recipe Creamy Carrot Top Pesto and thought it would be the perfect topping for my jicama “crackers” but it wasn’t thick enough to hold the shrimp. Maintaining a Mexican theme (the country is the world’s largest producer of avocados), I added one avocado to a 1/4 cup of carrot pesto and it was perfect. (You can adjust this according to your taste and the size of your avocados, of course.)
Begin by cutting your jicama into a block and then cut slices about 1/8″ to 1/4″ thick. See Judy’s video for a tutorial.
Cut the jicama squares on the diagonal.
Squeeze a lime on them and sprinkle with Hatch Chile Powder and set aside.
NOTE: If you are making this ahead of time add lime and Hatch Chile Powder when assembling.
I tossed the shrimp with a little olive oil, lime juice, and Hatch Chile Powder and cooked them on a grill pan. You can also either boil or roast the shrimp in the oven. Set aside to cool.
For the Carrot Top Pesto Guacamole click here for the pesto recipe. Mash the avocado and then, using a fork or a rubber spatula, mix in carrot top pesto.
To assemble: place the jicama slices on a serving tray, put a spoonful of carrot top pesto guacamole on each cracker and top with shrimp. You can make all the parts of this dish a day ahead of time and assemble right before serving.
The size of your jicama will determine how many appetizers you will be able to make. Don’t worry if you have leftover carrot top pesto – you can cut the trimmings of the jicama into sticks, and dip them into the pesto.
Use this for Cinco de Mayo, then use it for all your celebrations this summer and beyond! It’s a hit for us, and it will be for you too, a new party favorite.
…and then, she paused for thought.
For other great jicama ideas, check out these blogs.
Fresh Food In A Flash – Jicama Sticks and Guacamole
Reclaiming Vitality – Fermented Jicama Sticks with Grapefruit
California Greek Girl – Jicama Nachos with Rice, Beans and Pickled Radish