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FODMAP Free Shrimp and Corn Salad


FODMAP Free Shrimp and Corn Salad
Recipe type: Entree / Salad
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8
This dish is healthy and quick to make. It can be served as an entrée or as a refreshing side dish to accompany FODMAP Free Chili or your favorite soup or stew.
  • 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
  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.
* This recipe is also delicious when the shrimp is seasoned. Try seasoning the shrimp with Old Bay or cajun seasonings!

FODMAP Free Shrimp and Corn Salad

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