Join our community of Solution Seekers!

Shrimp and Corn Salad

Shrimp and Corn Salad
Click a Star to Rate This Recipe
Serves 8| Hands-On Time: | Total Time:



  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.
By June, 2007

Nutritional Information

  • Per Serving
  • Calories 148Calories From Fat 24%
  • Fat 4g
  • Sat Fat 0g
  • Cholesterol 111mg
  • Sodium 314mg
  • Carbohydrate 14g
  • Fiber 3g
  • Sugar 6g
  • Protein 14g
What does this mean? See Nutrition 101 .

Quick Tip

Fully-stocked refrigerator
The salad can be refrigerated for up to 1 day.

Did you try this recipe? How did you like it?

View Earlier Comments

What's on Your Plate?




    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.