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Fast and tasty
Salad with shrimp and corn

Shrimp and Corn Salad

Quick, easy, and delicious — perfect for a party spread! This shrimp and corn salad comes together with just a handful of ingredients, yet it turns out bright, eye-catching, and incredibly tasty. It works for any occasion, from a weeknight dinner to a holiday table.

Maria

Recipe author

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Composition / ingredients

Servings:

Shrimp (peeled)

200

Canned corn

250

Eggs

Cucumber

Mayonnaise

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 42 % 5 g

Fats 25 % 3 g

Carbohydrates 33 % 4 g

59 kcal

GI: 40 / 60 / 0

Cooking method

Cooking time: 25 min

Step 1:

How do you make shrimp and corn salad? Start by prepping your ingredients. It's quickest and easiest to use shrimp that are already cooked and peeled. They're sold frozen, so take them out of the freezer right before you start. Drain the canned corn in a colander and let the liquid run off.
Step 2:

Cover the shrimp with boiling water and let them sit for 5 minutes — that's just enough time for them to fully thaw. Drain the water off, then spread the shrimp on paper towels to blot away any extra moisture.
Step 3:

Wash and dry the cucumber, then cut it into small cubes. Always taste it first to make sure it isn't bitter — a bitter cucumber will ruin the salad.
Step 4:

Hard-boil the eggs, cool them, and peel. Cut the eggs into small cubes.
Step 5:

In a salad bowl, combine the shrimp, corn, eggs, and cucumber.
Step 6:

Dress the salad with the mayonnaise.
Step 7:

Toss well and the salad is ready to serve. How you present it is up to you — pile it into a big bowl and toss, or portion it out into small dishes or clear glasses. It also looks beautiful layered with a ring mold. Garnish with a few shrimp and some fresh herbs. Enjoy!

If your shrimp are frozen and unpeeled, use twice the weight to account for the shells.
If you like, stir in some cooked rice and olives to make the salad more filling.
Homemade mayonnaise is the way to go — it tastes better and is better for you. Check out our homemade mayonnaise recipes. You can also dress the salad with sour cream or plain yogurt instead of (or mixed with) mayonnaise in any ratio you like; it'll lighten things up.
How do you hard-boil eggs so they don't crack? Start them in cold water over low heat. Boil for 9 minutes once the water comes to a boil, then transfer to cold water to cool — the sudden temperature change makes them easier to peel.
How do you pick good canned corn? Always check the date on the can. If it's a glass jar, look closely at the kernels: they should be uniform in size and color, whole, and unblemished. Avoid anything with added dyes, preservatives, or flavor enhancers.