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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