Shrimp, Orange and Jicama Kabobs Ole Recipe

Shrimp, Orange and Jicama Kabobs Ole Recipe Image

Quick Recipe Facts

Best with Sunkist® Oranges
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More Information

This is a wonderful appetizer. Shrimp, Orange and Jicama Kabobs Ole are delicious marinated in orange juice, green onion, cilantro and olive oil. Add this together with the orange and jicama and add a punch with the jalapeño and you have winner!


  • 20 medium-large cooked shrimp, shelled and deveined (1/2 lb 31 to 40 count)
  • 1 large Sunkist® orange, hand peeled and segmented
  • 20 cubes (about 3/4 inch) peeled jicama (approx. 1/2 lb as purchased)
  • 1 Sunkist® orange, juiced (1/3 cup)
  • 2 Tbsp. finely chopped green onion
  • 1 Tbsp. finely chopped cilantro
  • 1 Tbsp. olive oil
  • 1/2 jalapeño pepper, seeds and veins removed, finely minced

Instructions: (Makes 10 servings)

  • Place shrimp into 1 quart zip type plastic bag. Cut orange segments in half and place into second 1 quart zip type bag with jicama cubes.
  • Combine remaining ingredients and pour half of the marinade (1/2 cup) into each bag. Seal bags and marinate in refrigerator for 1 hour or longer, turning bags occasionally.
  • Thread 2 to 3 orange pieces, 2 shrimp and 2 jicama cubes on 8 inch wooden skewers. Brush any remaining marinade from the orange jicama bag over the assembled kabobs. Makes 10 cold appetizers.