Jicama Mango Shrimp Salad

by Brian Collaro, chef and regional prepared foods coordinator at Whole Foods Market


1 pound cooked shrimp

1 large mango, cut into 3-inch sticks

1 small cucumber cut into 3-inch sticks

ó large jicama cut into 3-inch sticks

2 tablespoons cilantro, chopped

2 teaspoons garlic, minced

2 teaspoons ginger, minced

1 ounce lime juice

1 ounce rice vinegar

2 tablespoons sugar

1 pinch salt

1 pinch crushed red pepper


In a large bowl, add the mango, jicama, cucumber, shrimp, and

cilantro. In a small bowl, whisk together the sugar, lime juice, rice

wine vinegar, garlic, ginger, red pepper, and salt. Pour over the

salad and mix well.

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