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Shrimp and Corn Salad Recipe

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This recipe for Shrimp and Corn Salad is from Moira's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups fresh corn kernels (from 3 ears)
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 oz.) 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
Directions:
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 the shrimp mixture.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
20

 

 

 

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