Chilled Grilled Shrimp Cocktail with Jicama Slaw


SourceChef Paul Lee
Prep time
30 minutes
Cooking time
20 minutes
Total time
50 minutes


Fresh and zesty appetizer for any occasion.


1⁄4 c
Lime juice (bottled)
1⁄4 c
Cider vinegar
1 T
Dijon mustard
1⁄2 t
Kosher salt
1⁄2 t
Black pepper (medium grind)
1 ds
Lime zest
1 1⁄2 c
Olive Oil
2 lb
Shriimp (raw, 16-20 or 21-30)
Jicama (peeled, cut batonnet (for slaw))
1⁄4 c
Mint (washed, cut chiffonade (for slaw))
1 ds
Lime zest ((for slaw))
Lime juice (fresh (for slaw))
1 ds
Black pepper (cracked (for slaw))
3 oz
Feta cheese (can go up to 4 oz (for slaw))


Lime - Mint Vinigarette

  1. Combine all ingredients, whisking the oil in last.
  2. Divide the batch into 2 parts: 1 part to marinade the raw shrimp (contaminated); 1 part to marinade the cooked shrimp
  3. Skewer shrimp and lay in hotel pans. Marinate for 2 hours.
  4. Grill over medium/high heat. Do not overcook.
  5. Immediately brush with fresh vinaigrette. Chill on sheet pans. Remove skewers when chilled. Toss gently with more vinaigrette. Hold chilled for assembly.

Jicama Slaw

  1. Cut jicama in advance and cover with a damp towel. Store chilled, covered.
  2. Toss all ingredients together, adding feta last.


  1. Portion slaw into cosmo glass, approximately 1.5 – 2 wt. oz per glass.
  2. Top with 2 ea grilled shrimp, 1 sprig of mint, and a lime wedge (1/6).