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Nutrition Facts
Serving Size 395 g
(Approx. 5 Servings)
Amount Per Serving
Calories 400 Calories From Fat 140
% Daily Value*
Total Fat 16 g 25%
Saturated Fat 3 g 15%
Trans Fat 0.0 g
Cholesterol 195 mg 65%
Sodium 1160 mg 48%
Total Carbohydrate 36 g 13%
Dietary Fiber 12 g 48%
Sugars 8 g
Protein 30 g
Vitamin A 90% Iron 15%
Vitamin C 45% Calcium 20%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Sweet Corn Salad with Shrimp

Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
5  People


Recipe makes 5 Servings

1 Lb jumbo Gulf shrimp, peeled and deveined
4 medium ears of corn, husk and silk removed
2 Tbsp olive oil, divided
2 Tsp Adams Reserve Citrus Sriracha Rub, divided
2 large Hass avocados, diced
1 cup(s) cherry tomatoes, halved
1 small handful of cilantro, roughly chopped
1/4 cup(s) queso fresco, crumbled
1 large mango, peeled and diced
1 1/2 cup(s) canned black beans, rinsed and drained
1 medium lime, cut into wedges
4 cup(s) romaine lettuce, chopped
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Preheat grill to medium-high flame.
In a bowl, toss shrimp, half of rub and half of olive oil. Set aside.
Rub remaining oil on corn and sprinkle with other half of rub.
Place corn on grill for several minutes, rotating frequently until charred in some parts. Remove and set aside.
Grill shrimp for approximately 4 minutes per side until they are opaque. Remove and set aside.
Combine other ingredients into a bowl and mix well. Place corn on a cutting board, and with a knife carefully remove kernels from cob, then discard cobs.
Add kernels to bowl with other ingredients.
Evenly distribute salad greens into 4 shallow bowls. Top with corn salad and shrimp.


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