Tex-Mex Shrimp-And-Corn Salad Recipe
Recipe By Rachael Ray
4.6
18 Rating -
Rate
20minstotal
20minsPrep
20m.total
20m.Prep
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Tex-Mex Shrimp-And-Corn Salad Recipe
- 1/2 Ears corn, kernels scraped off
- 3 ounce 1 bag frozen cooked medium shrimp thawed, peeled and patted dry
- 1/4 English cucumber, halved lengthwise and thinly sliced
- 3/4 Tomatoes, cut into thin wedges
- 3/4 Scallions, trimmed and thinly sliced crosswise
- 0.08 cup Store bought ranch salad dressing
- 1/2 tablespoon Fresh lime juice
- 1/2 piece Romaine hearts, torn into bite size
- 3/4 cup Crushed Tortilla Chips
Nutrition
value
value
242
calories per serving
11 g Fat20 g Protein15 g Carbs5 g FiberOther
Current Totals
- Fat11g
- Protein20g
- Carbs15g
- Fiber5g
MacroNutrients
- Carbs15g
- Protein20g
- Fiber5g
Fats
- Fat11g
Vitamins & Minerals
- Calcium88mg
- Iron2mg
- Vitamin A1054mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B33mg
- Vitamin B6< 1mg
- Vitamin B957mcg
- Vitamin B122mcg
- Vitamin C41mg
- Vitamin E1mg
- Copper< 1mcg
- Magnesium63mg
- Manganese< 1mg
- Phosphorus221mg
- Selenium36mcg
- Zinc1mg
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 Rachael Ray