Order the shrimp ahead of time and ask your fish dealer to peel and devein it for you--it's usually free or only costs a fraction more.

Susan Quick
Recipe by Real Simple August 2000

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Credit: Susie Cushner

Recipe Summary

Yield:
(serving size: serves 6 to 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. 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.

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Nutrition Facts

calcium 38mg; 244 calories; calories from fat 0%; carbohydrates 28g; cholesterol 96mg; fat 10g; fiber 5g; iron 3mg; protein 15mg; saturated fat 1g; sodium 135mg.
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