How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Shrimp, Jicama And Chile Vinegar Salad?

You need 8 ingredients. The key ingredients include: 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, and more.

Is Shrimp, Jicama And Chile Vinegar Salad suitable as seafood?

Yes, Shrimp, Jicama And Chile Vinegar Salad falls under the Seafood category and is a great choice for this type of meal.

How do I store leftover Shrimp, Jicama And Chile Vinegar Salad?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Shrimp, Jicama And Chile Vinegar Salad Recipe

Name: Shrimp, Jicama And Chile Vinegar Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Fresh, crisp and full of flavor — this Shrimp, Jicama And Chile Vinegar Salad is a must-try. Made with rice vinegar, white sugar, pepper and fresh cilan…

This Shrimp, Jicama And Chile Vinegar Salad relies on simple, everyday ingredients such as seasoned rice vinegar, white sugar, peeled, shredded jicama and tomatoes, sliced. It comes together quickly and makes 4 servings, at about 202 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Seafood

Servings: persons

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

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
202 kcal
Category
Seafood

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