Corn and Shrimp Salad

Corn and Shrimp Salad

"'This is one of the ways our family celebrates corn,' writes Ruth Randolph of Orefield, Pennsylvania."
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Ingredients

15 m servings
Serving size has been adjusted!
Original recipe yields 2 servings

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Directions

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  • Prep

  • Ready In

  1. 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.

Footnotes

  • Nutritional Analysis: 1 cup equals 300 calories, 10 g fat (1 g saturated fat), 172 mg cholesterol, 471 mg sodium, 29 g carbohydrate, 4 g fiber, 27 g protein. Diabetic Exchanges: 3 very lean meat, 1-1/2 starch, 1 vegetable, 1 fat.

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Reviews

Read all reviews 9
  1. 11 Ratings

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Most helpful positive review

This recipe was perfect! I needed a cool shrimp salad to take to the pool for dinner. It was easy to make, used readily available ingredients, and tasted delicious. It made just the right amount...

Most helpful critical review

doesn't make a lot

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This recipe was perfect! I needed a cool shrimp salad to take to the pool for dinner. It was easy to make, used readily available ingredients, and tasted delicious. It made just the right amount...

Delicious and easy. Tastes like summer should. I used 1/3 of a red onion diced instead of green onion and lightly sauteed the pepper and onion in a bit of butter.

Did it...very, very tasty...even took a pic. Added garlic bread and a lettuce base to make it more filling.

doesn't make a lot

Good summer meal (served over rice) but not great. A little bland. Had everything but the red pepper.

This is a good salad. Makes me think of summer. I will make again.

I think it's delicious! I was hesitant to make it just b/c I'm not used to the corn/shrimp mix. BUT I had already thawed some shrimp and didn't the stuff for the recipe I was going to use. T...

Very fresh, the dressing is so light! Delicious!

Very good, and easy to make!

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