For a milder flavor, remove the seeds and membranes from the jalapeno pepper before mincing. If you don't have rice vinegar, you can substitute white wine vinegar, but you may need to adjust the sugar to balance the acidity. For a more intense cilantro flavor, add some freshly chopped cilantro just before serving. Jicama can be a bit bland, so be sure to marinate it for the full hour to allow it to absorb the flavors of the dressing.
Shrimp, Jicama and Chile Vinegar Salad
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PREP TIME20 mins
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COOK TIME0 mins
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TOTAL TIME1 hrs 20 mins
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SERVING4 People
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VIEWS12
A vibrant and refreshing salad featuring the crisp sweetness of jicama, succulent shrimp, and a tangy chile vinegar dressing. Perfect for a light lunch or a warm-weather appetizer.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate36 g
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Cholesterol221 mg
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Fiber5 g
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Protein25 g
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Saturated Fat0 g
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Sodium1104 mg
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Sugar30 g
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Fat2 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
In a medium bowl, whisk together the rice vinegar, sugar, jalapeno pepper, and cilantro. Stir until the sugar is completely dissolved. (5 minutes)
02
Step
1 hrs
Place the shredded jicama in a resealable plastic bag and pour in 1/3 of the vinegar dressing. Seal the bag, gently toss to coat, and refrigerate for at least 1 hour, or up to 2 hours. (1 hour)
03
Step
1 hrs
In a separate resealable plastic bag, combine the cooked shrimp with another 1/3 of the vinegar dressing. Seal the bag, toss gently, and refrigerate for at least 1 hour, or up to 2 hours. Reserve the remaining vinegar dressing in the refrigerator. (1 hour)
04
Step
10 mins
Around the edge of a salad plate, arrange alternating slices of tomatillo and tomato, creating a colorful border. (10 minutes)
05
Step
5 mins
Mound the marinated jicama in the center of the plate. Top the jicama with the marinated shrimp, arranging them attractively. (5 minutes)
06
Step
2 mins
Drizzle the remaining 1/3 of the vinegar dressing evenly over the salad. Serve immediately. (2 minutes)
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RECIPE REVIEWS
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Taryn Swaniawski
Jun 20, 2025Easy to prepare, and it looks beautiful on the plate. I'll definitely be making this again!
Karl Runolfsson
Jun 15, 2025I added a little bit of lime juice to the dressing, and it really brightened up the flavors. I also used a red onion, finely diced, to add a bit more punch.
Roslyn Marvin
Jun 8, 2025This salad was a hit at my summer barbecue! Everyone loved the combination of sweet, spicy, and tangy flavors.
Alayna Bergnaum
May 28, 2025I made this salad for a light lunch, and it was perfect. The jicama adds a great crunch, and the dressing is so refreshing.