Shrimp and Corn Salad Recipe

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Ingredients:

Serving

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 tbsp fresh lime juice
2 tsp honey
1 tsp ground cumin
1 tbsp olive oil
3/4 tsp kosher salt
1/4 tsp black pepper

Directions:

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.
It's good cold or at room temperature.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	255.24 Kcal (1069 kJ)
Calories from fat	87.52 Kcal
		% Daily Value*
Total Fat	9.72g	15%
Cholesterol	78.23mg	26%
Sodium	402.05mg	17%
Potassium	475.93mg	10%
Total Carbs	26.62g	9%
Sugars	6.02g	24%
Dietary Fiber	4.82g	19%
Protein	15.26g	31%
Vitamin C	22.7mg	38%
Iron	1.4mg	8%
Calcium	63.5mg	6%

Amount Per 100 g
Calories	123.93 Kcal (519 kJ)
Calories from fat	42.5 Kcal
		% Daily Value*
Total Fat	4.72g	15%
Cholesterol	37.98mg	26%
Sodium	195.21mg	17%
Potassium	231.08mg	10%
Total Carbs	12.93g	9%
Sugars	2.92g	24%
Dietary Fiber	2.34g	19%
Protein	7.41g	31%
Vitamin C	11mg	38%
Iron	0.7mg	8%
Calcium	30.8mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

5.1

Points
6

PointsPlus

Good Points

saturated fat free

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