Shrimp, Jicama and Chile Vinegar Salad

Shrimp, Jicama and Chile Vinegar Salad

2 Reviews 1 Pic
  • Prep

    20 m
  • Ready In

    1 h 20 m
maddiesmom
Recipe by  maddiesmom

“This salad is very easy to make and very refreshing on a hot summer day.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. Mix rice vinegar, sugar, jalapeno pepper, and cilantro in a bowl; stir until sugar has dissolved.
  2. Place jicama and 1/3 of the vinegar dressing in a resealable plastic bag; seal and refrigerate for 1 hour.
  3. Place shrimp in a separate resealable plastic bag with 1/3 of the dressing; seal and refrigerate for 1 hour. Refrigerate remaining vinegar dressing.
  4. Arrange alternate slices of tomatillo and tomato around the edge of a salad plate.
  5. Mound marinated jicama in the center of the plate and top with marinated shrimp.
  6. Pour remaining 1/3 of the dressing over salad.

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Reviews (2)

Rate This Recipe
JennR
3

JennR

This was absolutely fabulous. I didn't quite have enough of the rice vinegar so for the rest of it I used apple cider vinegar. I didn't have any precooked shrimp so I cooked some with Old Bay Seasoning on them and chilled them before marinating.

irene
0

irene

Fabulous! Must agree! Easy and refreshing- A MUST HAVE for the summer season-

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 260 cal
  • 13%
  • Fat
  • 1.7 g
  • 3%
  • Carbs
  • 35.8 g
  • 12%
  • Protein
  • 25.3 g
  • 51%
  • Cholesterol
  • 221 mg
  • 74%
  • Sodium
  • 1104 mg
  • 44%

Based on a 2,000 calorie diet

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Avocado-Lime Shrimp Salad (Ensalada de Camarones con Aguacate y Limon)

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Sweet and Sour Spinach Jicama Salad