Shrimp, Jicama and Chile Vinegar Salad


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

Prep Time:
20 mins
Additional Time:
1 hrs
Total Time:
1 hrs 20 mins
4 servings


  • cup seasoned rice vinegar

  • 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


  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.

Nutrition Facts (per serving)

260 Calories
2g Fat
36g Carbs
25g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 260
% Daily Value *
Total Fat 2g 2%
Saturated Fat 0g 2%
Cholesterol 221mg 74%
Sodium 1104mg 48%
Total Carbohydrate 36g 13%
Dietary Fiber 5g 16%
Total Sugars 30g
Protein 25g
Vitamin C 31mg 155%
Calcium 64mg 5%
Iron 4mg 24%
Potassium 598mg 13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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