Shrimp and Corn Salad

shrimp-corn-salad
Photo by Quentin Bacon
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4.0 stars based on 35 reviews
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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
  • May 2007

Ingredients

  1. Check 1/4cup fresh orange juice
  2. Check 2tablespoons fresh lime juice
  3. Check 2teaspoons honey
  4. Check 1teaspoon ground cumin
  5. Check 1tablespoon olive oil
  6. Check kosher salt and black pepper
  7. Check 2cups fresh corn kernels (from 3 ears) or one 10-ounce package frozen corn, thawed
  8. Check 1pint 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 1/2cup (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.