Rating: 4 stars
46 Ratings
  • 5 star values: 22
  • 4 star values: 5
  • 3 star values: 9
  • 2 star values: 8
  • 1 star values: 2
  • 46 Ratings

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Credit: Susie Cushner

Recipe Summary

total:
15 mins
hands-on:
10 mins
Yield:
Serves 6-8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat 3 tablespoons of the oil in a large, nonstick skillet over medium heat. Add corn and cook, covered, 5 minutes, stirring occasionally. Add shrimp and cook just until shrimp turns pink, about 3 minutes.

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  • Remove from heat and transfer to a large bowl. Allow to cool slightly.

  • Whisk together remaining tablespoon of oil with lemon juice and vinegar; and salt and freshly ground pepper to taste.

  • Drizzle over corn and shrimp and toss with tomatoes, scallions, and cilantro leaves. Serve at room temperature or chilled.

Nutrition Facts

calcium 38mg; 244 calories; carbohydrates 28g; cholesterol 96mg; fat 10g; fiber 5g; iron 3mg; protein 15mg; saturated fat 1g; sodium 135mg.
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