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Shrimp, Jicama and Chile Vinegar Salad

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)82.5328
Energy (kCal)1230.8688
Carbohydrates (g)198.2901
Total fats (g)20.0669
  • Cuisine

    Latin American >> Mexican >> Mexican

  • Dietary Style

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Mix rice vinegar, sugar, jalapeno pepper, and cilantro in a bowl; stir until sugar has dissolved. | 2. Place jicama and 1/3 of the vinegar dressing in a resealable plastic bag; seal and refrigerate for 1 hour. | 3. Place shrimp in a separate resealable plastic bag with 1/3 of the dressing; seal and refrigerate for 1 hour. Refrigerate remaining vinegar dressing. | 4. Arrange alternate slices of tomatillo and tomato around the edge of a salad plate. | 5. Mound marinated jicama in the center of the plate and top with marinated shrimp. | 6. Pour remaining 1/3 of the dressing over salad. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    rice vinegar 2/3 cup seasoned - - - -
    white sugar 1/3 cup 258.0 66.6533 0.0 0.0
    jalapeno pepper 2 tablespoons seeded minced 3.2625 0.7312 0.1024 0.0416
    cilantro 2 tablespoons chopped 0.46 0.0734 0.0426 0.0104
    jicama 2 cups peeled shredded 91.2 21.168000000000003 1.7280000000000002 0.21600000000000003
    shrimp 1 pound cooked shelled deveined 321.8674 4.1253 61.6988 4.5787
    tomatillo 3 husked sliced 435.4492 79.4695 13.0635 13.8799
    tomato 3 sliced 120.6297 26.0694 5.8975 1.3403

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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