Best Shrimp Jicama And Chile Vinegar Salad Recipes

Shrimp, Jícama, and Apricot Salad image

Yield Makes 4 main-course servings

Number Of Ingredients 9

1 lb large shrimp in shells (about 22 to 24), peeled and deveined
1/4 cup seasoned rice vinegar
1/2 teaspoon minced garlic
1/2 teaspoon minced peeled fresh ginger
2 tablespoons vegetable oil
1 lb jicama, peeled and cut into 1/8-inch-thick matchsticks
1 seedless cucumber*, cut into 1/8-inch-thick matchsticks
3/4 lb firm-ripe apricots (4 large), cut into 1/4-inch-thick wedges
1/4 cup chopped fresh cilantro

Steps:

Halve shrimp lengthwise by cutting down middle of backs and cook in a saucepan of boiling salted water, stirring occasionally, until just cooked through, 1 to 2 minutes. Drain in a colander and spread on a large plate to cool.
Whisk together vinegar, garlic, ginger, and oil, then add shrimp and remaining ingredients and toss to combine well. Season salad with salt and pepper.
These long, narrow cucumbers are often marketed as "European" and are usually sold in plastic wrap to protect their thin, delicate, unwaxed skin.

Shrimp and Jicama Salad With Chile Vinegar image

Provided by Gadget_Queen

Categories Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 11

5 cups water
1 lb unpeeled small fresh shrimp
2 cups peeled shredded jicama
4 large tomatoes, sliced
4 large fresh tomatillos, husked and sliced
fresh cilantro stem (optional)
2/3 cup white wine vinegar
1/4 cup sugar
1/8 teaspoon salt
3 tablespoons minced fresh cilantro
2 tablespoons seeded minced jalapeno peppers

Steps:

Add shrimp to boiling water and cook 3-5 minutes. Drain and rinse. Chill. Peel and devein.
Pour 1/3 cup Chile Vinegar over shrimp and toss gently.
Pour 1/3 cup Chile Vinegar over jicama and toss gently.
Arrange tomato and tomatillo slices on salad plates.
Top with jicama then shrimp.
Pour remaining Chile Vinegar over salads.
Garnish with cilantro, if desired.
For Chile Vinegar, combine all in gredients in mixing bowl and stir with wire whisk until blended.

Nutrition Facts : Calories 238.2, Fat 2.8, SaturatedFat 0.5, Cholesterol 172.8, Sodium 259.3, Carbohydrate 28.6, Fiber 6.1, Sugar 19.9, Protein 25.5