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Shrimp & Jicama Salad with Chile Vinegar

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Submitted by LDupre

Shrimp and jicama salad dressed with a homemade jalapeño chile vinegar over sliced tomatoes and fresh tomatillos. A light, crunchy Mexican-inspired salad.

YIELD

4 servings

PREP

10 min

COOK

5 min

READY

15 min

This shrimp salad is all about contrast. Tender poached shrimp sit on top of crisp, shredded jicama, with sliced tomatoes and fresh tomatillos underneath. Everything gets dressed in a homemade chile vinegar that ties the whole plate together with heat, acid, and a touch of sweetness.

The chile vinegar is worth making even if you skip the salad. White wine vinegar, sugar, minced jalapeño, and fresh cilantro whisked together create a bright, spicy dressing that works on just about any seafood or vegetable dish. The sugar tempers the vinegar’s sharpness without making it sweet, and the jalapeño brings a clean, green heat.

Jicama is the unsung hero here. Its crisp, apple-like crunch holds up under the vinegar dressing without going limp, and its mild sweetness balances the tart tomatillos. Shredding it (rather than cubing) gives you more surface area to absorb the chile vinegar.

Pro Tips

  • Cook the shrimp in the shell for more flavor, then peel after chilling. The shells protect the meat from overcooking and add a subtle sweetness.
  • Chill the shrimp completely before assembling. Warm shrimp on cold jicama and tomatoes creates an unpleasant temperature clash.
  • Husk and slice tomatillos fresh. Rinse off the sticky residue under the husk before slicing. That stickiness tastes bitter.
  • Dress each component separately as the recipe directs. This ensures even flavor rather than a pool of vinegar at the bottom of the plate.

Variations

  • Mango jicama salad: Add diced mango to the jicama mixture for a tropical sweetness that plays off the jalapeño heat.
  • Grilled shrimp version: Grill the shrimp instead of boiling for smoky char that adds another dimension to the salad.

Ingredients

5 1.2
CUPS L WATER
1 453.6
POUND G SHRIMP
small fresh, unpeeled
2 473
CUPS ML JICAMA
peeled and shredded
4 4
LARGE LARGE TOMATOES
sliced
4 4
LARGE LARGE TOMATILLO
fresh , husked and sliced *
1
X CILANTRO
fresh, optional *
Chile vinegar
158
¼ 59
CUP ML SUGAR
0.6
TEASPOON ML SALT
3 45
TABLESPOONS ML CILANTRO
freshly minced
2 30
TABLESPOONS ML JALAPEÑO PEPPER
seeded and minced

Directions

Bring water to a boil; add shrimp and cook 3 to 5 minutes.

Drain well; rinse in cold water.

Chill.

Peel and devein shrimp.

Pour ⅓ cup of chile vinegar over shrimp; toss gently.

Pour ½ cup chile vinegar over jicama; toss gently.

Arrange tomato slices and tomatillo slices on individual salad plates; top evenly with jicama mixture.

Place shrimp mixture over jicama mixture.

Pour remaining chile vinegar over salads.

Garnish with fresh cilantro sprigs, if desired.

To make the chile vinegar, combine all vinegar ingredients in a medium mixing bowl; stir with a wire whisk until well blended.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 712g (25.1 oz)
Amount per Serving
Calories 226 7% from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 221mg 74%
Sodium 355mg 15%
Total Carbohydrate 9g 9%
Dietary Fiber 5g 22%
Sugars g
Protein 52g
Vitamin A 36% Vitamin C 67%
Calcium 8% Iron 26%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Trans-fat Free, High Fiber
 

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