Shrimp, Jicama and Chile Vinegar Salad

Shrimp, Jicama and Chile Vinegar Salad

Ingredients

  • 2/3 cup seasoned rice vinegar
  • 1/3 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


Directions

  1. Mix rice vinegar, sugar, jalapeno pepper, and cilantro in a bowl; stir until sugar has dissolved.
  2. Place jicama and 1/3 of the vinegar dressing in a resealable plastic bag; seal and refrigerate for 1 hour.
  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.
  4. Arrange alternate slices of tomatillo and tomato around the edge of a salad plate.
  5. Mound marinated jicama in the center of the plate and top with marinated shrimp.
  6. Pour remaining 1/3 of the dressing over salad.

04/04/2018
Shrimp, Jicama and Chile Vinegar Salad, recipe PT15M PT1H 5 455 calories

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