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Mexican Grilled Zucchini and Corn Salad with Shrimp

Emily Winters - Get Well With Em
  • 30 minutes
  • Serves

INGREDIENTS

1 lb

Shrimp

1 pint

Cherry tomatoes

5

ears Corn

3

Garlic cloves

2

Limes

1 tbsp

Red chili peppers

1/2

Red onion

3

Zucchini

1 tbsp

Honey

2 tbsp

Garlic salt

2

Salt and pepper

2 tbsp

Coconut oil

2 tbsp

Olive oil