Directions:
- 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
| Amount Per 1 Serving | |||
| Calories | 455.18 Kcal (1906 kJ) | ||
| Calories from fat | 196.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.88g | 34% | |
|---|---|---|---|
| Cholesterol | 65.76mg | 22% | |
| Sodium | 1392.94mg | 58% | |
| Potassium | 736.66mg | 16% | |
| Total Carbs | 54.62g | 18% | |
| Sugars | 15.58g | 62% | |
| Dietary Fiber | 6.97g | 28% | |
| Protein | 11.91g | 24% | |
| Vitamin C | 46.4mg | 77% | |
| Iron | 2.1mg | 12% | |
| Calcium | 93.9mg | 9% | |
| Amount Per 100 g | |||
| Calories | 61.4 Kcal (257 kJ) | ||
| Calories from fat | 26.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.95g | 34% | |
|---|---|---|---|
| Cholesterol | 8.87mg | 22% | |
| Sodium | 187.89mg | 58% | |
| Potassium | 99.37mg | 16% | |
| Total Carbs | 7.37g | 18% | |
| Sugars | 2.1g | 62% | |
| Dietary Fiber | 0.94g | 28% | |
| Protein | 1.61g | 24% | |
| Vitamin C | 6.3mg | 77% | |
| Iron | 0.3mg | 12% | |
| Calcium | 12.7mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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