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Shrimp, Jicama and Chile Vinegar Salad
Shrimp, Jicama and Chile Vinegar Salad
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Prep Time:
20 minutes
Total Time:
80 minutes
Zesty shrimp and crunchy jicama salad with tangy tomatillo-tomato slices, topped with spicy-sweet jalapeno dressing.
Ingredients:
  • 0.66666668653488 cup seasoned rice vinegar
  • 0.33333334326744 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:
  • Combine the rice vinegar, sugar, jalapeno pepper, and cilantro in a bowl, stirring until the sugar completely dissolves.
  • Combine jicama with a generous portion of the flavorful vinegar dressing in a convenient resealable bag. Chill in the refrigerator for one hour to allow the flavors to meld perfectly.
  • Marinate shrimp in one-third of the dressing in a resealable plastic bag for 1 hour; refrigerate the remaining vinegar dressing.
  • Layer alternating slices of tangy tomatillo and juicy tomato along the perimeter of a salad plate.
  • Arrange the marinated jicama in the middle of the plate and layer the marinated shrimp on top.
  • Drizzle the remaining dressing over the salad.

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