Photo: Anna Pelzer
Shrimp, Jicama and Chile Vinegar Salad
8 ingredients
20 min
4 servings
openrecipes
"This salad is very easy to make and very refreshing on a hot summer day."
Estimated Nutrition (whole recipe, rough)
224
Calories
26g
Protein
1g
Fat
29g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Shrimp | 100g cooked | 99 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Jicama | 1 cup (120g) | 46 |
| Tomato | 1 medium (123g) | 22 |
| Jalapeno Pepper | 1 pepper (14g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes