Shrimp And Jicama Salad With Chile Vinegar Recipes
SHRIMP, JICAMA AND CHILE VINEGAR SALAD
This salad is very easy to make and very refreshing on a hot summer day.
Provided by maddiesmom
Categories Salad Vegetable Salad Recipes
Time 1h20m
Yield 4
Number Of Ingredients 8
Steps:
- 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 Facts : Calories 259.6 calories, Carbohydrate 35.8 g, Cholesterol 221.3 mg, Fat 1.7 g, Fiber 4.6 g, Protein 25.3 g, SaturatedFat 0.4 g, Sodium 1103.7 mg, Sugar 29.8 g
SHRIMP AND JICAMA SALAD WITH CHILE VINEGAR
Make and share this Shrimp and Jicama Salad With Chile Vinegar recipe from Food.com.
Provided by Gadget_Queen
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Add shrimp to boiling water and cook 3-5 minutes. Drain and rinse. Chill. Peel and devein.
- Pour 1/3 cup Chile Vinegar over shrimp and toss gently.
- Pour 1/3 cup Chile Vinegar over jicama and toss gently.
- Arrange tomato and tomatillo slices on salad plates.
- Top with jicama then shrimp.
- Pour remaining Chile Vinegar over salads.
- Garnish with cilantro, if desired.
- For Chile Vinegar, combine all in gredients in mixing bowl and stir with wire whisk until blended.
Nutrition Facts : Calories 238.2, Fat 2.8, SaturatedFat 0.5, Cholesterol 172.8, Sodium 259.3, Carbohydrate 28.6, Fiber 6.1, Sugar 19.9, Protein 25.5
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