Best 19 Shrimp And Corn Salad Recipes

CORN AND SHRIMP SALAD

Steps:

• In a bowl, toss the shrimp, corn, red pepper and onions. In a small bowl, combine the vinegar, oil, basil, lemon juice, sugar, salt and cayenne. Pour over shrimp mixture and toss to coat. Cover and refrigerate for 1 hour or until chilled.

SUNNY'S SHRIMP, CORN AND BEAN SALAD

Steps:

• Skewer the shrimp onto metal skewers and place on a baking sheet.
• Whisk together 3 tablespoons of the olive oil, the juice of 1 lime, 1 tablespoon of the minced garlic, a big pinch of pink Himalayan salt and freshly ground pepper to taste in a large bowl. Pour the marinade over the shrimp and stir thoroughly to coat both sides of the shrimp. Let marinate for 20 minutes.
• Preheat a grill to medium-high heat.
• Grill the corn until slightly charred and grill marked, 3 to 4 minutes per side. Let cool, and then cut the kernels off the cob.
• Grill the shrimp until grill marked and pink in the center, 2 to 3 minutes per side. Let cool, and then remove from the skewers and slice in half crosswise.
• Combine the corn kernels, beans, shrimp, cilantro and pink Himalayan salt to taste in a large bowl. Drizzle with the remaining 2 tablespoons olive oil, the juice of 2 limes, the remaining 1 tablespoon minced garlic and freshly ground pepper to taste. Gently toss to combine. Let chill at least 30 minutes before serving.

GRILLED SHRIMP, CORN AND BLACK BEAN TOSTADA SALAD

Steps:

• Make Dressing:
• Place lime juice in medium bowl. Gradually whisk in olive oil. Mix in cilantro, jalepeño, and cumin. Season to taste with salt and pepper.
• Make Salad:
• Combine tomatoes, beans, green onions, 3/4 cup cilantro and red onion in large bowl. (Dressing and salad can be prepared 6 hours ahead. Cover dressing and let stand at room temperature. Cover salad and refrigerate.)
• Prepare berbeque (medium-high heat). Mix lettuce into salad. Pour 1/4 cup dressing into small bowl. Reserve remainder for salad. Brush corn with dressing from small bowl. Grill corn unril beginning to brown, turning often, about 5 minutes. Brush shrimp with dressing from small bowl and grill until opaque in center, turning occasionally, about 5 minutes.
• Cut kernels from corn and add to salad. Toss salad with enough dressing to coat. Season with salt and pepper. Top with shrimp. Garnish with tortilla chips and additional cilantro, if desired.

GRILLED CORN AND SHRIMP SALAD

Steps:

• Brush the corn with some of the additional oil and grill it on a rack set about 6 inches over glowing coals, turning it, for 15 minutes, or until it is golden brown. Let the corn cool until it can be handled. Working over a bowl, with serrated knife cut the kernels from the cobs and with the back of the knife scrape the pulp from the cobs. Brush the shrimp with some of the additional oil, grill them on the rack, turning them, for 6 to 8 minutes, or until they are cooked through, and transfer them to the bowl. Stir in the onion, the jalapeño, and the coriander
• In a small bowl whisk together the lemon juice, the vinegar, and salt and pepper to taste, add the remaining 1/3 cup oil in a stream, whisking, and whisk the dressing until it is emulsified. Pour the dressing over the corn mixture and combine the salad well. Divide the watercress among 6 plates and spoon the salad over it.

GRILLED SHRIMP, RED PEPPER AND CORN SALAD

Steps:

• Preheat grill or broiler. Season the shrimp with salt and pepper to taste, and sprinkle them with a tablespoon of oil. Seed and devein the peppers, and cut them into quarters. Grill the shrimp until they are lightly charred and barely cooked (about a minute and a half on each side). Cool.
• Meanwhile, put the peppers skin side down on the grill and char them. Put them in a paper bag for a few minutes; then scrape off their skins. Chop the shrimp and peppers into half-inch pieces. Set aside.
• Shuck the corn and scrape off the kernels with a sharp knife. Put the corn in a bowl with the scallions. Add the cilantro leaves, lime juice, chili, garlic, Tabasco and remaining oil. Mix well. Add the shrimp and peppers and toss. Correct seasoning, adding more lime juice if necessary.
• Divide the avocado slices among four plates, fanning them out to one side. Spoon the shrimp and corn salad next to the avocado, and garnish with cilantro and a lime quarter.

FRESH CORN SALAD WITH SPICY SHRIMP AND TOMATOES

Steps:

• -Place the corn kernels in a saucepan and cover with water. Bring to a boil, then drain and rinse with cold water. Set aside to cool.
• In a bowl, mix the cajun seasoning and the shrimp. Over medium heat, put the olive oil in a large skillet. When it's hot, add the shrimp, garlic and red pepper flakes. Cook the shrimp 2 minutes on each side. Remove from the pan to cool.
• To make the dressing, just combine the lime juice, vinegar, olive oil and chile powder with a small whisk.
• Place all salad ingredients in a large bowl and pour the dressing over. Toss gently and taste to see if it needs anything (salt, pepper, lime -- ).
• You can serve it at room temperature, or chilled. Or even slighly warm, I would imagine. It's just delicious, as well as easy and quick!

GRILLED STREET CORN SALAD WITH CILANTRO BUTTER SHRIMP, PICO DE GALLO AND AVOCADO PURéE

Steps:

• Make the corn salad:
• Prepare the grill (medium-high heat). Grill the corn on the grill rack, covered, turning occasionally, until lightly charred in spots, about 10 minutes. Using tongs, transfer the corn to a platter and let it cool, then cut the kernels from the cob. In a bowl toss the corn with the remaining corn salad ingredients. Season the salad with salt and freshly ground black pepper.
• Make the pico de gallo:
• Toss together all the pico de gallo ingredients and season the salsa with salt and additional fresh lemon and lime juice, if necessary.
• Make the avocado purée:
• Scoop the avocado flesh into a blender and add the mango and lime and lemon juices. Blend the mixture until it is smooth, then, thin the purée, if necessary. with water. Season the purée with salt.
• For the prawns:
• In a medium skillet over moderately high heat, melt the butter, then stir in the cilantro. Add the prawns and sauté, turning them occasionally, until they turn pink and are just cooked through, about 4 to 6 minutes. Season the prawns with salt.
• Plate the dish:
• Divide the corn salad among 4 plates, spooning it onto the center of each plate, and top each serving with a prawn. Spoon the pico de gallo over the prawn and drizzle it with the avocado purée.

SHRIMP, CORN, AND RED PEPPER SALAD SANDWICHES

Steps:

• Cook corn in pot of boiling salted water 3 minutes. Drain; cool. Cut kernels off cob. Place corn kernels in medium bowl. Add shrimp, bell pepper, cilantro, green onion, lime juice, lime peel, and hot pepper sauce; toss to blend. Mix in mayonnaise. Season salad with salt and pepper. (Can be made 1 day ahead. Chill.)
• Pull some bread out of each roll half, hollowing out slightly. Divide salad among rolls and serve.

GRILLED SHRIMP AND CORN SALAD

Steps:

• Thread the shrimp on skewers and place in a baking dish. Coat with tequila and lime juice and marinate 15 minutes. Oil and preheat a grill or grill pan to medium-high heat. Brush the corn with olive oil and sprinkle with salt and pepper. Place the shrimp and corn on the grill and grill about 3 minutes per side until cooked through. Cool slightly. Remove the shrimp from skewers and slice the kernels off the cobs.
• In a large bowl, toss the lettuce with the beans, tomatoes, avocado, and dressing. Arrange grilled shrimp and corn on top and garnish with cilantro and lime. Serve with tortilla chips, if desired.

GRILLED SHRIMP SALAD WITH CORN AND AVOCADO

Steps:

• For dressing:
• Whisk first 4 ingredients in small bowl to blend. Whisk in olive oil, then truffle oil, if desired. Season with salt and pepper.
• For salad:
• Bring small saucepan of water to boil. Add pearl onions and boil 3 minutes. Drain; cool onions slightly. Peel onions, leaving root ends intact.
• Do ahead: Dressing and onions can be made 2 hours ahead. Cover separately and let stand at room temperature.
• Prepare barbecue (medium heat). Thread onions on skewers; thread shrimp on separate skewers. Place onion skewers, shrimp skewers, corn, and bread slices on 2 large rimmed baking sheets. Brush onions, shrimp, corn, and bread with olive oil, then sprinkle with salt and pepper. Sprinkle shrimp on both sides with smoked paprika. Grill onions and corn until cooked through, about 5 minutes per side; grill bread slices until browned; and grill shrimp until cooked through, about 2 1/2 minutes per side.
• Transfer vegetables, shrimp, and bread to work surface. Cut corn kernels off cobs; place corn kernels in very large bowl. Remove shrimp and onions from skewers and add to bowl. Add mâche and avocados to bowl. Toss salad with enough dressing to coat. Season to taste with salt and pepper. Transfer salad to large rimmed platter and serve with bread.
• *Available at some supermarkets, Italian markets, and specialty foods stores.
• **Available at some supermarkets and specialty foods stores or online from tienda.com.

GRILLED SHRIMP, CORN AND SNAP PEA SALAD WITH FETA

Steps:

• Preheat the grill over medium-high heat to about 375 degrees F or preheat a large grill pan over medium heat. Clean the grill grates.
• Grill the corn, flipping occasionally, until you see grill marks and the corn turns bright yellow, 8 to 10 minutes. Remove and let cool slightly.
• Meanwhile, combine the shrimp with the lemon zest, a drizzle of grapeseed oil and a sprinkle each of salt and pepper in a medium bowl. Toss together. While the corn is cooling, grill the shrimp until you see grill marks and the shrimp is pink, 1 to 2 minutes per side.
• Once the corn is cool enough to handle, cut the kernels off the cob and place into a large bowl; discard the cobs. Add the snap peas, chopped mint, radishes, almost all of the scallions (save the rest for garnish), the lemon juice, a drizzle of the olive oil and a sprinkle each of salt and pepper. Toss together and taste for seasoning. Add the feta and shrimp and toss to combine.
• Serve in a large shallow dish and sprinkle with the reserved scallions and mint leaves. Serve at room temperature or slightly chilled.

ROASTED SHRIMP, CORN, ORZO, LEMON, AND PARSLEY SALAD

Steps:

• 1. Preheat the oven to 400 degrees F.
• 2. Fill a large pot with water, add 1 tablespoon of salt, and bring the water to a boil. Boil (alternatively you can also steam or grill) the cleaned ears of corn for 10 minutes then remove them with tongs and set aside.
• 3. In the same boiling water, add the orzo and simmer for 8-9 minutes, stirring occasionally, until it's cooked al dente. While the pasta boils, cut the kernels off the corn using a sharp knife and set aside in a bowl. Once the orzo is ready (taste before deciding!) drain it and pour it into a large bowl.
• 4. Whisk together the lemon juice, olive oil, 2 teaspoons salt, and 1 teaspoon of pepper. Pour over pasta and stir well.
• 5. Place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through but do not overcook. They should just turn pink.
• 6. While the shrimp is cooking place the shaved onion, red wine vinegar and brown sugar in a microwave safe bowl, drizzle with olive oil and toss well. Cover and microwave on high for 10 minutes. This will slightly caramelize and soften the onions. Add the shrimp and the onions to the orzo.
• 7. Now add the parsley and basil, then season as needed with more salt, pepper and hot sauce. Toss well.
• 8. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving. Serve with lemon wedges (and more hot sauce for the guests to add as desired).

LOBSTER OR SHRIMP SALAD WITH CORN AND TOMATOES

Steps:

• Put 2 tablespoons olive oil in a medium saucepan over medium-high heat; a minute later, add shallot or onion and garlic; cook for a minute, stirring occasionally, until soft. Add thyme and corn and cook, stirring occasionally, for about 10 minutes, until corn begins to brown and tastes cooked; season with salt and pepper.
• Toss tomatoes with 1 tablespoon lemon juice, 1 tablespoon olive oil, and salt and pepper; taste and adjust seasoning, adding more lemon juice, olive oil, salt or pepper as needed.
• Make a bed of corn on each of 4 plates, then top with a portion of tomatoes and their juices, and lobster or shrimp. Sprinkle with a bit more lemon juice and olive oil, the lemon zest and the parsley or chives, and serve.

CHILLED SHRIMP, CAPER, AND ORZO SALAD WITH SWEET CORN AND CHERRY TOMATOES

Steps:

• Bring a large saucepan 3/4 full of salted water to a boil over high heat.
• Add the shrimp and simmer until pink, about 5 minutes. Drain the shrimp and rinse quickly under cold water.
• Meanwhile, in a bowl, combine the garlic, lemon juice and red pepper flakes. Add the hot shrimp to the garlic mixture and marinate for 10 minutes along with orzo.
• In a large bowl, toss together the shrimp/orzo mixture with the marinade, scallions, red onion, capers, celery, fresh corn and tomatoes, and set aside.
• To make the dressing, in a small bowl, whisk together the oregano, olive oil, salt, pepper, lemon juice, and vinegar. Pour over the shrimp, orzo, and vegetables, add the parsley, and toss to incorporate. Cover and refrigerate until ready to eat. Serve chilled.

TEX MEX GRILLED SHRIMP AND CORN SALAD

Steps:

• 1. Peel and de-vein shrimp. Make marinade using only enough olive oil to make it a paste. https://www.justapinch.com/recipes/sauce-spread/marinade/reduced-sodium-liquid-marinade.html
• 2. Rub marinade on shrimp and let sit in fridge for about 1-2 hr prior to grilling.
• 3. Bake 6 slices of thin bacon for about 12 min in a 375° oven. Let cool and cut in half longways and wrap around shrimp. Secure with toothpick or by placing them on skewers.
• 4. Make a batch of pico de gallo.https://www.justapinch.com/recipes/sauce-spread/salsa/pico-de-gallo-7.html Let sit in colander for a little while to make sure juices are removed.
• 5. Drain and rinse can of beans. Mix together with well drained pico de gallo. Let sit until corn is grilled.
• 6. Remove hush and wash corn. Season if you'd like with favorite spices. You can also rub it with the marinade you use for the shrimp.
• 7. Place corn on grill and turn every few minutes. You just want a slight char. Once inside, cut kernels off of corn and add to pico de gallo and beans. Add cotija cheese and mix together. You can also grill your lemons if preferred.
• 8. Grill shrimp till done.
• 9. For a pretty presentation place salad on plate and top with grilled shrimp. Serve with tomatillos salsa if desired.

LATIN SHRIMP, RICE AND CORN SALAD

Steps:

• Bring the salted water to a boil. Add the rice, cover and simmer over low heat for 12 to 15 minutes or until just done. Immediately drain the rice when tender, rinse under cold water to stop the cooking process and drain again. Pat dry and set aside until later.
• In the bottom of a mixing bowl stir together the olive oil, lime juice, cumin, salt and jalapeno peppers. Add the rice to the dressing along with corn, bell peppers and olives; adjust the seasoning.
• In a separate mixing bowl combine the tomatoes with the shrimp and cilantro.
• On each dinner plate arrange a bed of lettuce. Center rice and corn salad over the top. Place the shrimp in the center and garnish with black olives.

SHRIMP AND CORN SALAD

Steps:

• In a large bowl, combine the corn, tomatoes, jicama (if using), shrimp, pumpkin seeds, and scallions.
• In a separate bowl, whisk together the orange and lime juices, honey, cumin, oil, salt, and pepper. Toss with the shrimp mixture.
• It's good cold or at room temperature.

CAJUN SHRIMP AND CORN SALAD

Steps:

• In a medium bowl, combine the shrimp and Cajun seasoning. Heat oil in a very large skillet over medium-high heat. Add the shrimp, cook for a few minutes, then add the garlic and cayenne and finish cooking, 4 to 6 minutes. Let cook to room temperature.
• Meanwhile, cook corn, and remove kernels from ears. Let cook to room temperature.
• And cook couscous. Let cook to room temperature.
• In a large serving bowl, combine the shrimp, corn, couscous, tomatoes, red pepper and parsley.
• Add the dressing to the salad.

SHRIMP SALAD WITH CORN AND BLACK BEANS

Steps:

• 1. Heat vegetable oil over medium-high heat. Add shrimp. Saute 2 minutes per side. Transfer to plate.
• 2. Add corn, ginger, garlic, and shallot. Saute 2 minutes. Return shrimp to skillet. Add black beans, butter and sugar. Stir until butter melts. Add onions. Toss well.
• 3. Season with salt and pepper. Divide greens among plates. Spoon shrimp mixture over. Garnish with tomatoes and cilantro.