Frontier Foodies: Grilled Shrimp over Jicama-Mango Slaw

Grilled Shrimp over Jicama-Mango Slaw
Grilled Shrimp over Jicama-Mango Slaw

Welcome to Frontier Foodies, a blog series dedicated to good eats! This series is an exchange of mouth-watering recipes from our team members, homeowners and friends. Do you have a recipe to submit? Email us at Let’s dig in!

Our very first recipe is from Connie, one of our new-home sales associates who also has the title of chef! Yes, before working for Frontier, Connie obtained a degree in culinary arts and worked in catering and for a prestigious restaurant in the Antelope Valley. Connie was also a part of a team that broke and currently holds the Guinness World Record for the largest decorating class – how cool is that?

Today, Connie’s sharing her all-time favorite appetizer, which she’s served up to hundreds of people at venues of all sizes. This is a seafood recipe she came up with while in culinary school and it nabbed a blue ribbon and a spot on a local menu, so you know it’s sure to sink the competition.


Grilled Shrimp Over Jicama-Mango Slaw

From the kitchen of Connie Zaragoza Calderon


  • Jumbo shrimp
  • Jicama
  • Red onions
  • Cucumbers
  • Mangos
  • Red cabbage
  • Serrano peppers
  • Lemons
  • Cilantro
  • Salt and pepper
  • Rice or red wine vinegar

To prepare the jicama-mango slaw:

  • Jicama – peeled and julienned
  • Red onions – halved and thinly sliced
  • Cucumber – julienned (preferably not peeled)
  • Mango (not too ripe) – julienned
  • Red cabbage – thinly sliced
  • Serrano pepper – thinly sliced

Once the slaw is prepared, mix it in a large bowl and:

  • Add rice or red wine vinegar
  • Squeeze in lemon juice
  • Add salt and pepper to taste
  • Add chopped cilantro


  • Grill your jumbo shrimp, then lightly salt
  • To plate, start with a layer of jicama slaw, then top with grilled shrimp
  • Garnish with cilantro, a squeeze of lemon and salt to taste