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Photo: Quentin Bacon Photo by: Photo: Quentin Bacon

Shrimp and Corn Salad

Real Simple JUNE 2007

  • Yield: Makes 8 servings

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.

Nutritional Information

Amount per serving
  • Calories: 148
  • Calories from fat: 24%
  • Fat: 4g
  • Saturated fat: 0g
  • Cholesterol: 111mg
  • Sodium: 314mg
  • Carbohydrate: 14g
  • Fiber: 3g
  • Sugars: 6g
  • Protein: 14g
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Shrimp and Corn Salad Recipe

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