This Mexican jicama shrimp salad with jicama, avocado and grapefruit is the perfect light meal and the left-overs will make a stellar healthy lunch too!

overhead of the mexican jicama shrimp salad with black beans

Why We Love This Recipe For Black Bean and Jicama Shrimp Salad

To begin, as with the other salads I am sharing this week, there is no lettuce in this recipe. This Mexican salad gets its crunch not from crisp romaine or fried tortillas, but from crunchy chopped jicama. I love the way it contrasts with the creamy avocado and sweet shrimp. They all combine together in a salad much greater than the sum of its parts.

The surprise of the bitter-sour-sweet grapefruit and the earthy beans and cumin make this salad one you’ll make again and again. It’s so fresh and easy to make! You could make it as a simple lunch or summer dinner, or make it to bring to a neighborhood barbecue.

And can we just talk about the combination of avocado and shrimp for a second? They’re on of my favorites! Like in this Shrimp Avocado salad (with a cold glass of rosé!). Or in my fancy guacamole garnished with shrimp. Gahh! It’s a classic combo for a reason.

Jicama and the other ingredients for this salad

Key Ingredients For This Recipe

Shrimp

Shrimp are arguably the best. They taste great grilled, seared, in ceviche, in salads, and eaten as they are with cocktail sauce. However, in this salad recipe they make an excellent side-kick to the creamy avocado and zesty lime.

Jicama

Jicama is most commonly eaten raw with salt and pepper and some lime or lemon juice. You can also pickle it or turn it into a slaw. It’s mild, nutty and slightly sweet, almost like if an apple and a potato had a baby.

Black Beans

Black beans are a great way to add even more protein to this already protein-filled salad. Since this jicama black bean salad was inspired by a Mexican salad, it’s only right that it contains black beans.

Grapefruit

I added grapefruit to this Mexican jicama salad for several reasons. The color, the freshness, and the citrusy flavors. If you have never tried grapefruit and avocado together before, you’re in for a real treat.

Avocado

Getting your daily servings of healthy fats is just as important as your protein, hence the avocado! Just make sure you choose an avocado that is ripe enough to cut, but not so ripe that it mashes as soon as you touch it. If you’re worried your avocados are ripening too fast, keep them in the fridge until ready to use. This will slow down the ripening process.

Additional Ingredients

  • 1/2 cup chopped fresh cilantro
  • 3 tablespoons minced red onion
  • 1 lime, juiced
  • 1/4 cup extra-virgin olive oil
  • 2 teaspoons honey
  • 1 1/2 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/4 teaspoon ground chipotle chili, or to taste
peeling the jicama
cutting the jicama for the salad
cutting the grapefruit for the salad

Step by Step Instructions For This Mexican Jicama Salad

Step 1: Prep vegetables

Start by prepping the jicama, grapefruit and avocado (see pictures above).

Step 2: Assemble

Arrange shrimp, jicama, black beans, grapefruit segments, and avocado on a large platter. Sprinkle with cilantro and onion.

Step 3: Make dressing & serve

Combine the reserved grapefruit juice, lime, oil, honey, cumin, salt, and chipotle in a jar. Cover and shake to combine. Pour over the salad just before serving.

pouring dressing on the salad

FAQs and Expert Tips

How to make this salad ahead:

If you want to make this salad ahead of time, combine the beans, jicama, and red onion together in a sealable container. Separately, make the dressing and pour into a resealable container. Store them in the fridge until ready to assemble. Once you’re ready to eat, cut the citrus and avocado, and cook the shrimp.

What if the avocados are too hard?

Unfortunately, if your avocado is too unripe, you’ll have to omit the avocado or wait a few days to make the salad. Speeded up the ripening process by placing it in a brown paper bag with an apple or banana for a few days.

How to store this salad:

If you have leftovers or want to make an extra large batch of this Mexican shrimp salad, store the salad in an airtight container in the fridge for 2 to 3 days.

Additional Recipes to Try

a person holding a platter of the salad

Thanks so much for reading. If you are new here, you may want to sign up for my free weekly email newsletter where I share weeknight meal plans delivered right to your inbox. Or follow me on Instagram. If you make this recipe, please come back and leave a star rating and review! It is very appreciated. Happy Cooking! ~Katie

Print
close up of jicama salad

Black Bean and Jicama Shrimp Salad

  • Author: Katie Webster
  • Prep Time: 30 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: entree
  • Method: No Cook
  • Cuisine: Mexican

Description

This Mexican jicama shrimp salad is the perfect light meal. And the left-overs will make a stellar healthy lunch too because it’s full of healthy vegetables and beans for protein!


Scale

Ingredients

  • 1 pound medium peeled cooked shrimp
  • 1 large jicama, peeled and finely diced (about 1 1/2 pounds)
  • 1 (14-ounce) can black beans, drained and rinsed
  • 1 large grapefruit, peeled and segmented, and juice reserved (see Recipe Note)
  • 1 avocado, pitted and diced
  • 1/2 cup chopped fresh cilantro
  • 3 tablespoons minced red onion
  • 1 lime, juiced
  • 1/4 cup extra-virgin olive oil
  • 2 teaspoons honey
  • 1 1/2 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/4 teaspoon ground chipotle chili, or to taste

Instructions

  1. Arrange shrimp, jicama, black beans, grapefruit segments, and avocado on a large platter. Sprinkle with cilantro and onion.
  2. Combine the reserved grapefruit juice, lime, oil, honey, cumin, salt, and chipotle in a jar. Cover and shake to combine. Pour over the salad just before serving.

Notes

To segment grapefruit: Cut skin and pith away from the outside of the grapefruit. Working over a bowl to catch juices and segments, slide knife along the pith of the grapefruit down one side of a segment. When you get to the center, reverse the direction of the knife, prying the supreme from the other side of its pith. When all of the segments are cut free, squeeze the pith and pulp leftover and catch the juice in the work bowl.


Nutrition

  • Serving Size: 2 1/2 cups
  • Calories: 510
  • Sugar: 11 g
  • Fat: 22 g
  • Saturated Fat: 3 g
  • Carbohydrates: 48 g
  • Fiber: 18 g
  • Protein: 33 g