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.

Recipe by Real Simple August 2000


Credit: Susie Cushner

Recipe Summary test

(serving size: serves 6 to 8)


Ingredient Checklist


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.


Nutrition Facts

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