Shrimp and Corn Salad

shrimp-corn-salad
Photo by Quentin Bacon
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  • Serves 8
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 148 calories
    • Calories 24 calories from fat
    • Fat 4 g
    • Sat Fat 0 g
    • Cholesterol 111 mg
    • Sodium 314 mg
    • Protein 14 g
    • Carbohydrate 14 g
    • Sugar 6 g
    • Fiber 3 g

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

Ingredients

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