Shrimp, Jicama and Chile Vinegar Salad

Tomatillo and tomato slices are topped with crisp jicama and shrimp. The dressing is made with seasoned rice vinegar, minced jalapeno, and sugar for a spicy, sweet, and tangy flavor.

• Preparation Time: 20 mins
• Total Time: 20 mins
• Calories: 260 Calories

Ingredients

• 3 tomatoes, sliced
• 2 tablespoons chopped fresh cilantro, or more to taste
• 2 tablespoons seeded and minced fresh jalapeno pepper, or to taste
• 2 cups peeled, shredded jicama
• 1 pound cooked shrimp, shelled and deveined
• 3 tomatillos, husked and sliced
• 0.33333334326744 cup white sugar
• 0.66666668653488 cup seasoned rice vinegar

Recipe Instructions

Step 1

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

Step 2

Place jicama and 1/3 of the vinegar dressing in a resealable plastic bag; seal and refrigerate for 1 hour.

Step 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.

Step 4

Arrange alternate slices of tomatillo and tomato around the edge of a salad plate.

Step 5

Mound marinated jicama in the center of the plate and top with marinated shrimp.

Step 6

Pour remaining 1/3 of the dressing over salad.