Shrimps are inhabitants of the seas, which are not only very tasty, but also healthy. Cooking them is quite simple and according to the strength of every housewife. Their only drawback is that they are small and there are always few of them. Corn is rarely added to salads in the usual boiled form. More often, its canned version is used. Salad with shrimp and corn is very healthy, although, at first glance, the products are not very compatible.

Shrimps are always used boiled. They are boiled in water with a little salt added. You can also add spices or vinegar, but only if the recipe calls for it. does not require special preparation. The only thing that is needed is to drain the brine in which it was stored. The shrimp and corn salad can have a variety of dressings, making this a versatile combination. Try several options to find your favorite.

Salad with corn and tomatoes, dressed with mayonnaise

Boiled shrimp (350 g) must be cleaned after they have cooled slightly. 2 tomatoes washed and cut into small cubes (slices of different shapes can be used). 200 g ham cut into strips. 2 lettuce leaves washed, dried using paper towels, and torn into small pieces by hand. For beauty, a salad with shrimp and corn is placed on top of the salad bowl, which is obtained by mixing all the ingredients, adding a can of corn and seasoning with mayonnaise. If necessary, you can salt a little.

Shrimp and corn salad dressed with mayonnaise

Boiled and peeled shrimp are mixed with 2 cans of canned crabs and 1 can of canned corn. Dill greens are washed, dried and chopped. It is added to the total mass. All this is seasoned with 2 tablespoons of ketchup and mayonnaise. This salad is garnished with lemon slices, which, moreover, can add some piquancy to the taste of this dish.

Salad with corn and tomatoes dressed with olive oil

200 g shrimp, washed and peeled. 1 onion is cut into thin half rings and carefully disassembled into segments. 3 tomatoes cut into medium sized cubes. Garlic (2 cloves) is crushed through the garlic. Red bell pepper is cut into strips (thin). All ingredients are mixed, 400 g of canned corn, 1 tablespoon of lemon juice, olive oil and salt are added.

Salad with shrimps and vegetables dressed with tomato juice

450 g of shrimp are boiled in water with the addition of salt and 3% vinegar (1 tablespoon). After that, they are cooled and cleaned. 250 g of cauliflower is boiled in salt water, and then disassembled, separating small inflorescences. 3 medium-sized tomatoes cut into slices. 1 piece of onion must be cut into cubes. Tomatoes and onions are lightly fried in vegetable oil. All ingredients are mixed with 220 g of corn. Add 1 cup tomato juice, salt, ground cayenne pepper, and 2 tablespoons chopped parsley. Salad with shrimp and vegetables, prepared according to this recipe, can be decorated with basil. As a vegetable oil, you can use both olive and sunflower. it is better to take natural, do not use diluted tomato paste, because. her taste is a little different. Tomatoes are better to use hard varieties, because. soft and overripe, when cut and roasted, they will expire with juice.

Of course, these are not all salad recipes that contain shrimp with corn. By the way, in some countries with small cobs of corn, which are cut without separating the grains from the head. Because it is special and the fibers of the head are soft and tasty, such an ingredient can be the highlight of a salad.

If you decide to make a salad with shrimp and corn, then there is no better place to find an interesting and quick recipe. On this site, every culinary specialist - not only a beginner, but also a real pro - will find "his" food. You don't need to be a genius or have a lot of experience to learn how to cook - just follow the instructions exactly. We will share secrets and introduce you to the most delicious shrimp dishes. Some of them are added eggs, ham, others - beans and hard cheese. Each recipe is original and interesting in its own way. Now we propose to move from words to deeds.

Salad with cherry tomatoes, shrimps, ham and corn

If you decide to cook a salad according to this recipe, you will not regret a bit. After ten to fifteen minutes of slicing and mixing the food, you will end up with an incredibly juicy, appetizing, bright and very beautiful dish. If you wish, you can diversify it a bit by adding boiled eggs. Just cut them into small cubes and put them into the dish, and if you are not inclined to experiment, then use the original recipe and do not deviate from it.

Ingredients:

• a jar of canned sweet corn (about 340 grams)
• 150 grams of pre-peeled and cooked shrimp
• fifteen mini cherry tomatoes or two regular medium tomatoes
• 270 grams of ham (also carbonade or, for example, smoked ham)
• fifteen milliliters of olive oil
• lettuce
• salt - to taste
• a few sprigs of basil

Cooking method:

Before you start cooking, remember a few rules and follow them. First, if you are using fresh seafood, keep in mind that the cooking process takes about eight to ten minutes on average. If you keep fresh-frozen shrimp in boiling water for the same amount of time, then the result will be deplorable - the meat will be “rubber”. The following method will help to avoid such an incident: cover the ingredients with boiling water, drain it after four minutes, and throw the shrimp themselves into a colander, peel them a little later.

Rule number two: let the seafood drain well, otherwise the salad will come out too watery. If you want to reduce its calorie content and make the dish more healthy, add olive oil, as indicated in the recipe. Can't do without mayonnaise? Then change the dressing and pour over the food with it - it will also be very tasty.

So the shrimp are done. Now cut the ham into thin strips, remove excess liquid from the corn. If using cherry tomatoes, use a knife to cut them into two halves, but ordinary tomatoes will have to be chopped into small pieces. Tear the lettuce leaves into small strips with your hands. Now remember the basil, combine it in a bowl with olive oil and grind it with a special mortar. Put all the above ingredients - ham, seafood, tomatoes and corn - into a beautiful dish, season with the resulting sauce, lightly salt and mix several times. If you use mayonnaise, we recommend purchasing a delicacy - it is less fat and high-calorie.

Salad "Piquantity"

This dish is the best for a quick snack - it will take no more than ten minutes to prepare it, and the result will pleasantly surprise you. Juicy and tender food turns out to be very satisfying, it can be served with crispy golden toasts or soft fresh loaf. Which shrimp to use - frozen or fresh - does not matter. In both cases, the dish is very tasty.

Ingredients (for two small servings)

• 300 grams of small shrimp
• 120 grams canned corn
• two eggs
• ground pepper (meaning black) - optional
• three tablespoons of gourmet mayonnaise
• salt

For decoration:

• a few sprigs of fresh curly parsley

Cooking method:

Eggs are best used at home: first boil them hard-boiled, then hold them under cold water to cool them. Now peel the product from the shell and cut into medium cubes of the same size. After that, pour boiling water over frozen shrimp, and if using fresh ones, throw them into boiling water and cook for seven to eight minutes. After waiting for them to drain, remove the skin from them and combine them in a deep bowl with corn, then add eggs, a pinch of salt and, if desired, pepper. At the very end, season the dish with gentle mayonnaise and mix the ingredients thoroughly. To make the dish look more attractive, before serving, arrange it in portioned bowls and garnish with parsley.

Original salad with seafood, beans and corn

The following recipe, it would seem, combines completely different products: beans, canned corn and shrimp. However, it is these dishes that turn out to be the most appetizing and are most popular. This dish will be an excellent addition to the festive menu, for sure every guest will want to try it. Chili, lime juice, garlic, as well as cumin and cilantro give the culinary creation a special aroma and piquant taste.

Ingredients:

• a little less than a can of canned corn - you need about 300 grams
• a tablespoon of ground chili
• raw shrimp - 700 grams
• ¼ cup chopped cilantro
• 300 grams canned beans
• olive or other vegetable oil
• salt - to taste
• 0.5 small spoon ground cumin
• dry or fresh garlic - at your discretion
• 20 milliliters soy sauce

Cooking method:

If in previous recipes seafood had to be boiled, then this time we will process them in a different way. So, first of all, combine chili, a few grams of dry garlic, table salt and cumin in a shallow bowl. If using fresh garlic, crush it first with a garlic press. Do not put too much - one or two cloves are enough. Add half of the indicated portion of soy sauce to the dry seasoning mixture, put the shrimp into the resulting marinade. Let them draw juice, for this, hold them in a bowl for at least five minutes.

Meanwhile, in a well-heated pan, heat the olive oil, put the seafood here, then add the remaining soy sauce. Now fry them over low heat with constant stirring until they are covered with a beautiful brownish-golden crust. Cooking seafood takes no longer than three to four minutes. Consider this fact and watch the time, otherwise you risk overcooking and ruining the shrimp. Before removing them from the pan, pour a little freshly squeezed lime juice into the dish in which you will put them.

Now transfer the seafood to a salad bowl, and in the remaining sauce, stew the beans for a short time, then add finely chopped cilantro to it. Then combine beans with corn and shrimp in one bowl. Salt if desired and you can serve the dish on the table. As a dressing, a sauce is used in which the ingredients are fried. The perfect addition to the salad would be a steak or baked chicken.

homemade salad

Want to cook something quick and delicious? Then the ideal option is a sea salad, the recipe of which is in front of you. All the ingredients needed for the dish are quite inexpensive and are always available for sale. You can use any cheese, the main thing is to choose hard varieties. As for the onion, we recommend purchasing the Crimean purple - it is sweeter and tastier.

Ingredients:

• 500 grams of frozen shrimp
• bulb
• can of corn
• 100 grams of cheese
• mayonnaise and salt

Cooking method:

First, boil the shrimp in boiling water for five minutes. Then discard them, and when they drain, clean. Chop the onion into thin strips and grate the cheese. Combine all ingredients with corn, season with salt and mayonnaise.

Delicate and incredibly spicy salad with shrimp and corn is ready! These recipes are suitable for everyday use - everything is quick, simple and delicious.

Salad with shrimp and corn will delight guests with a delicate taste and pleasant aroma. This salad originally combines fresh seafood, corn, cucumbers, and other ingredients. This is a simple recipe for a hearty quick meal. Just 15 minutes is enough and a delicious snack for dinner is ready.

About the dish

The shrimp version appeared much later than the crab stick salad. If you look at the method of preparation and the composition of two favorite dishes, then almost everything is the same. By and large, this is a successful experiment in replacing crab sticks. It is not in vain that culinary specialists experiment so much with salad composition, because a hearty selection was included in the rating of the best snacks.

Shrimps are classified as nutritious and at the same time light seafood. It is an actual appetizer, besides it is an excellent ingredient for gourmet dishes. Their taste is neutral, even slightly lean, and this is the highlight. When adding lemon juice or other ingredients, the taste instantly opens up, becomes brighter and also spicier. Seafood is sold in different sizes and types - tiger, royal, and in this case they use miniature "cocktails". They are purchased peeled, which is already pleasing, and they also look uniform, which corresponds to the general shape of salad cutting.

If you want to treat your friends to a delicious dish, then there is no doubt that someone will not mark your culinary skills. Eating a nutritious salad is an excellent preparation for the main course. There is never a lot of such a salad, because it is eaten first. There are many interpretations of a delicious preparation; they share options with olive oil or mayonnaise dressing.

The main rules in cooking are a good mood, fresh food, cutting accuracy and using the advice of culinary masters. Salad with shrimp, corn, eggs and cucumber is prepared in a simple way.

Ingredients

Servings: - +

• canned corn300 gr
• cocktail shrimp300 gr
• eggs 3 pcs
• cucumber 1 PC
• mayonnaise sauce "sour cream with mushrooms"100 gr
• spices to taste

Calories: 117.4 kcal

Proteins: 11.5 g

Fats: 5.7 g

Carbohydrates: 5.8 g

25 min. Video recipe Print

The salad is transferred to a portioned dish, nailed a little, then abruptly turned over onto the guest's individual plate to keep its shape. The standard portion is 150–200 g. The sides are trimmed, framed in a neat shape. Top beautifully decorated with seafood, optional greens.

Shrimp and Corn Salad is such a versatile and colorful appetizer that it can be prepared for a holiday, home dinner or as a separate lunch snack. The composition is common and can always be found in the refrigerator. At the sight of such a treat on the table, the appetite appears instantly.

step by step recipe with photo

A salad with shrimp, rice and corn turns out to be quite satisfying, and at the same time it has a bright refreshing note due to the presence of fresh cucumber. Also, it will not be superfluous to add fresh herbs. In general, the composition of the dish resembles a salad with crab sticks, only shrimp are used instead - this option is ideal for both an ordinary family dinner and a festive feast.

Ingredients

• 150 g canned corn
• 150 g boiled rice
• 100 g shrimp without shell
• 1 fresh cucumber
• 2 tsp mayonnaise
• 2-3 sprigs of fresh herbs
• 2 pinches of salt
• 1 lettuce leaf

Cooking

1. Prepare all the necessary ingredients. It is best to take a long rice and boil it in advance in salted water, then rinse it so that it does not stick together. Drain excess water by transferring the rice to a colander or sieve. Use a can opener to open a can of canned corn. Shrimps can be taken in shell or already peeled, boiled or raw, frozen.

2. Transfer boiled rice to a salad bowl.

3. Send canned corn to rice. In general, in this salad, all the ingredients are perfectly combined with each other.

4. Wash a fresh cucumber, cut off both sides and check for bitterness. Then cut it into small cubes or straws, pour into a salad bowl.

5. Wash fresh herbs (dill and parsley), dry and finely chop, send to a bowl with other products.

6. Season the salad with mayonnaise, not forgetting to slightly salt it and add spices to taste and desire.