On a hot summer day, this salad is wonderfully cooling and simple to prepare.
| Prep Time: | 20 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 20 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 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
Instructions
- 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 | 260 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 221 mg |
| Dietary Fiber | 5 g |
| Protein | 25 g |
| Saturated Fat | 0 g |
| Sodium | 1104 mg |
| Sugars | 30 g |
| Fat | 2 g |
| Unsaturated Fat | 0 g |
Reviews
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.
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.
Fabulous! Must agree! Easy and refreshing- A MUST HAVE for the summer season-
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.