Shrimp, Jicama and Chile Vinegar Salad

Rating: 5 stars
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

By maddiesmom

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Recipe Summary test

prep:
20 mins
additional:
1 hr
total:
1 hr 20 mins
Servings:
4
Yield:
4 servings
Nutrition Info
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Mix rice vinegar, sugar, jalapeno pepper, and cilantro in a bowl; stir until sugar has dissolved.

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  • 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 Facts

Per Serving:
260 calories; protein 25.3g; carbohydrates 35.8g; fat 1.7g; cholesterol 221.3mg; sodium 1103.7mg. Full Nutrition
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Reviews (4)

Read More Reviews

Most helpful positive review

JennR
Rating: 5 stars
06/28/2012
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 Seasoning on them and chilled them before marinating. Read More
Helpful
(3)
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
JennR
Rating: 5 stars
06/27/2012
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 Seasoning on them and chilled them before marinating. Read More
Helpful
(3)
BarbH
Rating: 5 stars
03/16/2015
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 some more. I served it to some guys that were working at our business and it was very well received and the 4 guys eating it all went for seconds. Two asked for the recipe to take home to their wives. Nice refreshing salad. Read More
Helpful
(1)
irene
Rating: 5 stars
02/07/2013
Fabulous! Must agree! Easy and refreshing- A MUST HAVE for the summer season- Read More
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Brenda Johnson Cooper
Rating: 5 stars
06/24/2019
Really good. I didn't change anything except to eyeball measure the veges. I used jumbo shrimp and that made it even more pleasing. Makes a great side dish to substitute in the summer as opposed to rstandard rice and beans. Keto friendly. Read More
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