Shrimp, Jicama and Chile Vinegar Salad

Shrimp, Jicama and Chile Vinegar Salad

3
maddiesmom 1

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

Ingredients

1 h 20 m {{adjustedServings}} servings 260 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 260 kcal
  • 13%
  • Fat:
  • 1.7 g
  • 3%
  • Carbs:
  • 35.8g
  • 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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Directions

  • Prep

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  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

3
  1. 3 Ratings

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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 S...

I recently had jicama in Mexico and wanted to try to experiment more with it. I made this but only had plain rice vinegar. Next time I will try it with the seasoned to see if it spices it up s...

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