Shrimp Salad with Corn, Tomato and Lime
Enjoy a refreshing shrimp salad with corn and lime that bursts with fresh flavors and bright seasonal ingredients.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at heathercarey.com.
Cooking tools:
- Mason jar
- Saucepan
- Stove
- Colander
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Peeler
- Spatula
- Spoon
Ingredients
- 1 pound shrimp, peeled and deveined
- 2 ears of corn (or 1 cup frozen)
- ¼ cup fresh lime juice
- 2 tablespoons fresh orange juice
- 1 small shallot, minced
- 1 clove garlic, minced
- 1 teaspoon cumin
- ¼ teaspoon cayenne pepper, optional
- 1 teaspoon honey
- ½ teaspoon each coarse salt and pepper
- ¼ cup extra virgin olive oil
- 1 pint cherry tomatoes, halved
- ½ cup cilantro, finely chopped
- 1 avocado, quartered and thinly sliced
- 1 small cucumber, peeled, seeded and diced
- 3 ounces crumbled goat cheese, optional
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