Shrimp Jicama And Chile Vinegar Salad Recipes

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SHRIMP, JICAMA AND CHILE VINEGAR SALAD



Shrimp, Jicama and Chile Vinegar Salad image

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

⅔ cup seasoned rice vinegar
⅓ 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

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



Shrimp and Jicama Salad With Chile Vinegar image

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

5 cups water
1 lb unpeeled small fresh shrimp
2 cups peeled shredded jicama
4 large tomatoes, sliced
4 large fresh tomatillos, husked and sliced
fresh cilantro stem (optional)
2/3 cup white wine vinegar
1/4 cup sugar
1/8 teaspoon salt
3 tablespoons minced fresh cilantro
2 tablespoons seeded minced jalapeno peppers

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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