Mexican Seafood Salad Recipe
Recipe By Martha Stewart
Plump shrimp and delicate red snapper adorn this summery corn-and-tomato salad. Serve atop tender lettuce leaves and sprinkle with corn nuts for a satisfying crunch.
4.2
23 Rating -
Rate
50minstotal
50m.total
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Mexican Seafood Salad Recipe
- 3/4 tablespoon Fresh lime juice, squeezed rinds reserved
- As required Kosher Salt And Freshly Ground Pepper
- 3/4 Ears corn, shucked
- 0.19 pound Medium Shrimp, Peeled And Deveined
- 0.19 pound Skin on red snapper fillet
- 1/2 Medium tomatoes, cored and coarsely chopped
- 1/4 Jalapeno, thinly sliced into rounds
- 0.13 White onion, finely chopped
- 0.19 cup Chopped cilantro
- 3/4 tablespoon Safflower oil
- 1/4 Head boston or bibb lettuce, leaves separated
Nutrition
value
value
352
calories per serving
14 g Fat24 g Protein30 g Carbs7 g FiberOther
Current Totals
- Fat14g
- Protein24g
- Carbs30g
- Fiber7g
MacroNutrients
- Carbs30g
- Protein24g
- Fiber7g
Fats
- Fat14g
Vitamins & Minerals
- Calcium145mg
- Iron4mg
- Vitamin A1918mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B34mg
- Vitamin B6< 1mg
- Vitamin B984mcg
- Vitamin B122mcg
- Vitamin C59mg
- Vitamin E5mg
- Copper< 1mcg
- Magnesium133mg
- Manganese< 1mg
- Phosphorus317mg
- Selenium38mcg
- Zinc2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Martha Stewart