Zesty Shrimp, Avocado & Jicama Salad with Citrus Dressing

Zesty Shrimp, Avocado, and Jicama Salad blends the bright freshness of Mexican fruta cups with the savory notes of a ceviche. Tender jumbo shrimp combine with sweet orange, crisp jicama, cooling cucumber, a touch of red onion, fresh jalapeño and cilantro, all tossed in a citrus-forward dressing. The contrast of textures—creamy avocado, crunchy jicama and cucumber, and juicy citrus—makes this salad a standout for warm weather and beyond.

In Los Angeles, small fruit stands—known locally as fruteros—fill clear cups with chopped pineapple, mango, watermelon, jicama and cucumber, finishing them with lime, chile and salt or Chamoy. Tajín, a favorite seasoning made from sea salt, chile and lime, is especially popular on cut fruit. This salad is inspired by that tradition, channeling the bright, tangy, slightly spicy vibe of a street‑stand fruta into a shrimp salad that’s crisp, colorful and refreshing.

Sweet and Savory in One Salad

The two stars here are shrimp and avocado. Shrimp brings a mild, satisfying seafood taste while avocado contributes creamy richness. Sweet orange pieces and a citrusy dressing lift the whole dish, brightening the shrimp, jicama and cucumber. A touch of jalapeño adds warming heat, and cilantro provides an herbal lift. Nutritionally, the salad is balanced—lean protein, plenty of vegetables, healthy fats from avocado (and avocado oil if used), and relatively low in carbohydrates.

Jicama: What It Is and How to Use It

Jicama is a crunchy root vegetable common in Mexican cuisine. Eaten raw with chile, salt and lime as a snack, it has a texture like a firm apple or raw potato and a mild, neutral flavor that makes it perfect for salads and salsas. It’s low in calories and high in fiber and water—about 50 calories and 6 grams of fiber per cup—so it’s a great way to add crunch without many calories. You can find jicama in most supermarkets and Latin markets.

Pronounced HEE-KA-MAH, jicama goes by other names such as Mexican potato, Chinese potato, or Mexican water chestnut. I prefer it raw and chilled in citrus salads; it provides a refreshing contrast to softer ingredients. If you have family recipes that cook jicama, I’d love to hear about them!

How to Prepare & Store Jicama

Preparing jicama is simple. Wash and dry the root, cut off the portion you need and peel the tough brown skin with a vegetable peeler. For this salad you’ll need about 1 cup cubed—roughly a quarter of a medium jicama. Store the remaining jicama tightly wrapped in plastic in the refrigerator for up to a week.

Salad Prep

This salad requires chopping but comes together quickly. Chop cooked shrimp, peel and cube oranges, seed and cube cucumber, peel and cube jicama, finely chop red onion, seed and mince jalapeño, and pick cilantro leaves. The dressing is a simple mix of fresh lime and orange juice, avocado oil, a little agave or honey, a pinch of salt, ancho chile powder, and white wine vinegar. Toss the chopped ingredients with the dressing, chill briefly, then finish with sliced or cubed avocado, thin radish slices and a sprinkle of Tajín if desired. Add more shrimp if you prefer a protein-forward version.

Toss everything together in a large bowl with the dressing, chill for about 15 minutes, then give it a final toss before serving. Present the salad in small bowls, cups or on a platter, top with avocado and radishes, and serve with tortilla chips or tostadas for scooping. A drizzle of hot sauce on the side complements the citrus and chile flavors perfectly.

How to Serve

Serve with tortilla chips or tostadas and offer bottled hot sauce like Cholula or Tapatío at the table. For a pretty presentation, spoon the salad into avocado halves. The salad will keep in the refrigerator for a day, though it’s so tasty it’s often eaten up quickly.

Substitutions

If You Love Citrus

If citrus-forward salads are your thing, you’ll enjoy this recipe alongside other bright salads that pair seasonal citrus with bold dressings. Experiment with blood orange, fennel or mixed winter citrus for more variation.

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