Shrimp and Corn Salad

Shrimp and Corn Salad Recipe
Photo: Quentin Bacon

Recipe from

Real Simple

Nutritional Information

Calories 148
Caloriesfromfat 24 %
Fat 4 g
Satfat 0 g
Cholesterol 111 mg
Sodium 314 mg
Carbohydrate 14 g
Fiber 3 g
Sugars 6 g
Protein 14 g

Ingredients

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
1/4 cup fresh orange juice
2 tablespoons fresh lime juice
2 teaspoons honey
1 teaspoon ground cumin
1 tablespoon olive oil
3/4 teaspoon kosher salt
1/4 teaspoon black pepper

Preparation

In a large bowl, combine the corn, tomatoes, jicama (if using), shrimp, pumpkin seeds, and scallions.

In a separate bowl, whisk together the orange and lime juices, honey, cumin, oil, salt, and pepper. Toss with the shrimp mixture.

Note:

Sara Quessenberry,

Real Simple

June 2007
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