Sautéed Spicy Shrimp Combined with Avocado, Bell Peppers and Jicama


2 tablespoons extra-virgin olive oil, plus more for drizzling
1 small red onion, minced
1 jalapeno, minced
Kosher salt and freshly ground black pepper
1 pound small (50 to 60 count) shrimp
1 small jicama, cut into 1/4-inch dice
1 medium red bell pepper, cut into 1/4-inch dice
2 avocados, cut into 1/2-inch dice
juice of 2 limes
4 pieces whole-wheat pita bread
leaves from 1 head lettuce
1 tablespoon thinly sliced chives


  1. 1. Heat a medium saute pan over medium heat. Add the 2 tablespoons oil and swirl to coat the bottom. When the oil is hot, add the onion and jalapeno and saute, stirring, until the onions have softened, about 1 minute.
  2. Season with salt and pepper. Add the shrimp and saute until just cooked through, about 4 minutes. Adjust the seasoning and transfer everything to a medium bowl.
  3. Add the jicama, bell pepper, avocados and lime juice and season with salt and pepper. Toss gently.
  4. Toast and quarter the pita, drizzle with olive oil, and sprinkle with salt.
  5. Divide the lettuce leaves among four individual plates. Top with the shrimp mixture. Arrange the pita around the salad, garnish the salad with chives, and serve.

Makes 4 servings.

Source: Simply Ming One-pot Meals