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Blueberry Barbecue Shrimp with Coconut Jicama Slaw

Updated on February 11, 2012
Fresh ingredients always taste better, especially with seafood
Fresh ingredients always taste better, especially with seafood

What you need

For each order of shrimp (per person):

  • 6 Shrimp
  • 3 Pieces of Bacon
  • 1 tsp Horseradish
  • Salt and Pepper
  • Wooden or Metal Skewers

For the blueberry barbecue You can Use this recipe to make it from scratch


  • 1 jar of Hickory style (smokey flavor) barbecue sauce
  • 1 cup fresh or frozen (fresh is always bette) blueberries
  • 1 to 1 1/2 tsp cayenne pepper

Jicama Slaw

  • Jicama
  • Red or Green cabbage
  • Carrot
  • Red Onion
  • Frech diced pineapple
  • Coconut milk
  • Paprika

Making The Barbecue Sauce

This is crazy easy. Just pour the container of barbecue into a small pot ,add the blueberries and cayenne. When adding the pepper remember that the sauce will start sweet, and the pepper will zap your throat after a few don't go cayenne crazy. You can mix in an ounce or two of water if it looks thick, but the blueberries should cook out and loosen it up. Cook over LOW HEAT for 15 minutes stirring when you remember to. Use a immersion or a regular blender to puree the blueberries to give you a nice dark purple sauce. You could also use a whisk or an electric blender. Pour it back in the original container and set aside.

Jicama can come in all kinds of shapes and sizes
Jicama can come in all kinds of shapes and sizes

Make the Slaw

Peel and julienne all the vegetables into very fine strips and put them in a large bowl. You can use a mandolin (my preference), do some skill building knife work or even run the veggies on a grater. Its all a matter of preference on what texture you like for slaw. I prefer 3 to 4 inch strips cut paper thin on the mandolin and then julienned. While you are doing this heat the coconut milk pineapple and paprika in a pan. Let the coconut milk get creamy (its usually hard if it is in a can)and have the ingredients mix for a just a couple minutes then remove from heat and set aside. When the mix is not hot, dump it on the veggies and toss well. Cover your bowl with a lid or plastic wrap and set it in the fridge. The sauce is going to look very watery but the coconut milk will thicken in the fridge.


Cut the bacon pieces in half. Dot each piece of bacon with horseradish and wrap the shrimp, sealing the horseradish inside. Skewer six shrimp per order and set aside. When you are ready you can grill, pan sear, bake or broil these guys. I recommend grilling or broiling as the best way to prepare this dish. Coat the shrimp with barbecue sauce (don't be shy!) and cook. Make sure to re-coat the shrimp just before you are ready to serve.


Put a pile of slaw on the plate near the center and lean the shrimp right on top of it. You can drizzle some barbecue sauce over the shrimp

Things to consider

Jicama is sometimes hard to find, but it should be in the produce section of most large grocery stores, or in a Mexican specialty store that has produce. Make sure the Jicama gets peeled very well, you might have to use a knife instead of a peeler. The inner skin is bitter so don't be shy in peeling them.

The bbq sauce will keep just as long as regular sauce. Its simple to make and great on steak, burgers, chicken, veggies, tofu ect, ect,.


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