Shrimp, Jicama and Chile Vinegar Salad

2 Reviews

Prep: 20 min
Ready In: 1 hr 20 min

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

Ingredients

2/3 cup seasoned rice vinegar
1/3 cup white sugar
2 tablespoons seeded and minced fresh jalapeno pepper, or to taste
2 tablespoons chopped fresh cilantro, or more to taste
2 cups peeled, shredded jicama
1 pound cooked shrimp, shelled and deveined
3 tomatillos, husked and sliced
3 tomatoes, sliced

Hide Checklist

Adjust Servings

Adjust

Metric US

Original recipe yields 4 servings

Directions

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

Nutrition

Amount Per Serving (4 total)

Calories
260 cal
13%

Fat
1.7 g
3%

Carbs
35.8 g
12%

Based on a 2,000 calorie diet

Reviews (2)

Rate This Recipe

JennR

Jun. 27, 2012

"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 Seasoni..." See moreng on them and chilled them before marinating."