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Nutrition Facts
Serving Size 1 (216g) Recipe makes 8 servings
Calories 174
Calories from Fat 60		(34%)
Amount Per Serving		%DV
	Total Fat 6.7g	10%
	Saturated Fat 1.2g	6%
	Monounsaturated Fat 2.7g
	Polyunsaturated Fat 2.5g
	Trans Fat 0.0g
Cholesterol 110mg		36%
Sodium 297mg		12%
Potassium 404mg		11%
Total Carbohydrate 15.1g		5%
	Dietary Fiber 2.1g	8%
	Sugars 3.5g
Protein 15.9g		31%
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Shrimp and Corn Salad

Recipe #237097 | 20 min | 20 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: Sayster
Jun 26, 2007

From RealSimple. I make this in huge batches and eat on it for days! It's so good on top of a little arugula with goat cheese. I sometimes use chicken and pine nuts instead of shrimp and pumpkin seeds--sort of sub out according to what I have around.

SERVES 8 (change servings and units)

Ingredients

2 cups corn kernels (from 3 ears)
1 pint cherry tomatoes, quartered
1 small jicama, cut into thin strips (optional)
1 lb peeled and deveined large cooked shrimp
1/2 cup shelled roasted pumpkin seeds
6 scallions, thinly sliced (white and light green parts)
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

Directions

1
In a large bowl, combine the corn, tomatoes, jicama (if using), shrimp, pumpkin seeds, and scallions.
2
In a separate bowl, whisk together the orange and lime juices, honey, cumin, oil, salt, and pepper. Toss with the shrimp mixture.
3
It's good cold or at room temperature.

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Featured Reviews for This Recipe

From: Recipe Reader

On Sep 22, 2009

An excellent summer salad. I served this over iceberg lettuce and it was perfect on a hot day. I actually used a can of corn and a can of diced tomatoes both well drained (for a half recipe), and it worked fine. I love the light, fruity dressing with these ingredients. Thank you so much for posting. Made for Fall PAC 2009.

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From: MsSally

On Apr 21, 2008

Very yummy. I love the light dressing, although I think I'd like just a touch of mayo added in. I had to use peanuts instead of pumpkin seeds but the flavor was very good. Thanks for the great recipe. Reviewed for PAC Spring 2008

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From: ellie_

On Jul 15, 2007

We really enjoyed this simple-to-make salad even though I left out the jicama and the scallions (out of). I also added about 1/2 bag of baby spinach. Yummy! A great low cal/low fat summer salad! Thanks for sharing this keeper!

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