Shrimp and Corn Salad

READY IN: 20mins
Recipe by Sayster

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.

Top Review by Recipe Reader

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.

Ingredients Nutrition

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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