Shrimp jicama and chile vinegar salad –Hey family, today we’re diving into a refreshing and zesty dish that’s perfect for those warm days—Shrimp Jicama and Chile Vinegar Salad! This recipe combines the crunchiness of jicama with succulent shrimp, all brought together with a tangy chile vinegar dressing. It’s not just a feast for your taste buds but also a real eye-catcher for your dinner table. So, let’s get started!
Shrimp Jicama and Chile Vinegar Salad
Check out this vibrant dish that will have everyone asking for seconds!
Ingredients:
- 1 pound raw shrimp, peeled and deveined
- 1 medium jicama, peeled and julienned
- 1/2 cup red onion, thinly sliced
- 1/2 cup cilantro, chopped
- 1 cucumber, peeled and diced
- 1/4 cup lime juice
- 1/4 cup vegetable oil
- 2 tablespoons chile vinegar or regular vinegar with a hint of spice (add to taste)
- Salt and pepper to taste
Instructions:
- Start by preparing your shrimp. In a skillet over medium heat, sprinkle a bit of salt, pepper, and a touch of olive oil. Sauté the shrimp for about 2-3 minutes on each side until they’re pink and cooked through. Make sure not to overcook them to keep that juicy texture!
- While the shrimp cools down, in a large bowl, combine the jicama, red onion, cucumber, and cilantro. Toss them together to get those flavors mingling.
- Now, it’s dressing time! In a small bowl, whisk together lime juice, vegetable oil, and chile vinegar. Pour this zingy mixture over your salad mix and toss gently.
- Once the shrimp has cooled to room temperature, add it to the salad bowl. Fold everything together gently to ensure the shrimp doesn’t break apart.
- Season with more salt and pepper if needed, and give it a final toss.
- Serve cold, and watch your guests enjoy this beautiful, tasty salad!
This Shrimp Jicama and Chile Vinegar Salad is not just a treat for the mouth but also a colorful and healthy addition to any meal. Perfect for gatherings or a delightful solo dish, you’re gonna love how easy it is to make. Dig in and enjoy!