Shrimp, Jicama and Chile Vinegar Salad recipe
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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
Nutrition Info
- 259.6 caloriescarbohydrate: 35.8 gcholesterol: 221.3 mgfat: 1.7 gfiber: 4.6 gprotein: 25.3 gsaturatedFat: 0.4 gservingSize: -sodium: 1103.7 mgsugar: 29.8 gtransFat: : -unsaturatedFat: : -
Directions Shrimp, Jicama and Chile Vinegar Salad
Directions
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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.