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FODMAP Free Shrimp and Corn Salad

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Serves: 8
 
This dish is healthy and quick! Can be served as an entrée or as a refreshing side dish to FODMAP Free Chili or your favorite soup or stew.
Ingredients
  • ¼ cup orange juice (fresh is best)
  • 2 tablespoons fresh lime juice
  • 2 teaspoons invert sugar
  • 1 teaspoon ground cumin
  • 1 tablespoon olive oil
  • ¾ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 cups fresh corn kernels (from 3 ears) or one 10-ounce package frozen corn, thawed
  • 1 pint cherry tomatoes, quartered
  • 1 small jicama, cut into thin strips (optional)
  • 1 pound peeled and deveined large cooked shrimp *
  • ½ cup shelled roasted pumpkin seeds
  • 6 scallions (green parts), thinly sliced
Instructions
  1. In a large bowl, whisk together the orange and lime juices, invert sugar, cumin, oil, ¾ teaspoon salt, and ¼ teaspoon pepper.
  2. Add the corn, tomatoes, jicama (if using), shrimp, pumpkin seeds, and scallions and toss well.
Notes
* This recipe is also delicious when the shrimp is seasoned. Try seasoning the shrimp with Old Bay or cajun seasonings!

2 comments

  1. Shanon

    I’m confused. Corn is not a low FODMAP food…

    1. LIVING FODMAP Free

      Corn is one of those confusing items. Most FODMAP’ers can tolerate corn. In addition, corn chips, popcorn and corn oil are one all low FODMAP lists.

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