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Shrimp, Jicama and Chile Vinegar Salad

Rated as 5 out of 5 Stars

"This salad is very easy to make and very refreshing on a hot summer day."
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1 h 20 m servings 260
Original recipe yields 4 servings


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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.

Nutrition Facts

Per Serving: 260 calories; 1.7 35.8 25.3 221 1104 Full nutrition

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Read all reviews 4
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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...

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 oppose...

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