Shrimp and Corn Salad

Shrimp and Corn Salad
Quentin Bacon
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preparation
20
minutes
cooking
20
minutes
Serves 8

Ingredients

1/4
cup
fresh orange juice
2
tablespoons
fresh lime juice
2
teaspoons
honey
1
teaspoon
ground cumin
1
tablespoon
olive oil
kosher salt and black pepper
2
cups
fresh corn kernels (from 3 ears) or one 10-ounce package frozen corn, thawed
1
pint
cherry tomatoes, quartered
1
small jicama, cut into thin strips (optional)
1
pound peeled and deveined large cooked shrimp
1/2
cup
(3.5 ounces) shelled roasted pumpkin seeds
6
scallions (white and light green parts), thinly sliced

Directions

  1. In a large bowl, whisk together the orange and lime juices, honey, cumin, oil, ¾ teaspoon salt, and ¼ teaspoon pepper.
  2. Add the corn, tomatoes, jicama (if using), shrimp, pumpkin seeds, and scallions and toss well.
Sara Quessenberry
May 2007

Nutritional Information

  • Per Serving
  • Calories From Fat 24 %
  • Fat 4 g
  • Sat Fat 0 g
  • Cholesterol 111 mg
  • Sodium 314 mg
  • Carbohydrate 14 g
  • Fiber 3 g
  • Sugar 6 g
  • Protein 14 g
What does this mean? See Nutrition 101.

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