Mexican Corn Salad with Honey Lime Shrimp
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fresh and zesty Mexican corn salad with grilled honey-lime shrimp, avocado, cilantro, and jalapeño. Vibrant and slightly spicy, this light main is perfect for warm-weather cookouts.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 6 ounces medium shrimp (peeled and deveined)
- 1 1/2 teaspoons olive oil
- 1 1/2 teaspoons taco seasoning
- Salt (to taste)
- Freshly ground black pepper (to taste)
- 2 ears fresh corn (husked and silks removed)
- 1 cup (about 1 to 2 large) Roma tomatoes (diced )
- 1/2 cup avocado (diced)
- 1/3 cup cilantro (roughly chopped)
- 1/4 cup green onion (sliced)
- 1/2 fresh jalapeño (sliced or diced )
- 1 tablespoon freshly squeezed lime juice
- 1 1/2 teaspoons honey
- 1 1/4 teaspoons Tabasco Green Jalapeño Sauce
- 1 tablespoon olive oil
At a glance
PER SERVING · TIME 70M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 20m
- Sodium
- 465mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 455mg
- Calcium
- 40mg
- Iron
- 0.80mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 465MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.