Thanks to fried carrots, this salad acquires a delicate taste, and in combination with a fresh apple, canned corn and tender shrimp meat, it is something divine. I definitely recommend making this recipe, you won’t regret it.
To prepare shrimp and corn salad you will need:
shrimp – 300 g (70/90);
carrots – 1 – 2 pcs.:
apple – 1 pc.;
canned corn - 1/2 can (can - 400 g);
green onions - 5-6 feathers;
vegetable oil;
mayonnaise.
Peel the carrots and grate them on a special grater into 5 mm thick strips. If you don’t have a grater, then cut it with a knife.
Place the carrot sticks in a well-heated frying pan and fry in a large amount of vegetable oil on both sides until golden brown.
Boil the shrimp and remove the shell.
Chop green onions.
Open a can of canned corn. For the salad we will need approximately half of the corn from a 400 gram jar.
Cut the apple into small strips or grate it on a coarse grater.
Mix all salad ingredients (shrimp, carrots, corn, apple) with light mayonnaise.
Since we fried the carrots for this salad in vegetable oil, very little mayonnaise is needed. And the apple gives the salad sufficient juiciness.
Bon appetit!
Shrimp are marine crustaceans. Many of their species are subject to commercial fishing. The shrimp meat is tender and slightly sweet. Very often, shrimp have a fairly budget price and are available to many consumers. In addition, delicious salads do not require a large amount of shrimp; most recipes call for adding shrimp in the amount of 300 - 500 g.
Despite the fact that you can buy fresh chilled shrimp in the retail chain, for use in home cooking it is more convenient to purchase boiled-frozen crustaceans in chitinous shells or their peeled meat.
To prepare shrimp salad with cheese, corn and eggs you will need:
- boiled and frozen peeled shrimp meat – 500 g;
- eggs – 4 pcs.;
- 1 can of corn;
- dill – 20 g;
- hard cheese – 100 g;
- garlic;
- mayonnaise – 150 g;
- ground pepper;
- fresh cucumber – 100 – 120 g.
Recipe:
- Before preparing the salad, the shrimp must be thawed in advance. If you have time, they should be placed in a colander or sieve, put everything in a suitable container and placed on the bottom shelf of the refrigerator for 6-7 hours. If you don’t have time, place the shrimp meat in a sealed bag, tie it and put it in warm water.
- If the shrimp are large, then they are cut into pieces, small bellies are left whole. Place the prepared shrimp meat in a salad bowl.
- Open the corn and drain the water from the jar. Pour the grains into a salad bowl.
- Boil the eggs until hard-boiled, cool, peel and cut into pieces, add to the rest of the products.
- Cut the washed cucumber into cubes, add the cucumber to the salad bowl.
- Add pepper to taste and squeeze out 1-2 cloves of garlic.
- Grate the cheese and put it in the salad bowl.
- Season the salad with mayonnaise and sprinkle with dill. Salad with shrimp meat, cheese and corn is ready.
Video on the topic:
Salad with shrimp, corn, tomatoes
For the tomato and shrimp salad you need:
- peeled shrimp meat – 300 g;
- salt;
- dill greens;
- tomatoes – 3 pcs. weighing 250-280 g;
- lettuce leaves – 50 g;
- onions – 70 g;
- vegetable oil – 50 ml;
- lemon juice – 30 ml;
- ground pepper;
- parsley – 2-3 sprigs;
- 1 can of corn.
Cooking steps:
- Despite the fact that boiled frozen shrimp meat is ready for consumption immediately after defrosting, the salad will be tastier if the meat is boiled again. To do this, heat about a liter of water, salt it, add a dill umbrella and frozen shrimp. Close the container with a lid, wait until it boils and boil the sea crustacean meat for 6-7 minutes. Remove from heat and keep the shrimp in the hot broth for another 10 minutes, then drain them in a colander and cool. Place the shrimp in a salad bowl.
- Wash the tomatoes and cut them into cubes, place the pieces in a salad bowl.
- Wash the salad and tear the leaves with your hands directly into the salad bowl.
- Drain the corn in a colander. When the juice has drained, transfer the grain to a salad bowl.
- Finely chop the onion and add it to the rest of the ingredients.
- Pepper the salad to taste and also add salt to taste, mix everything well.
- Pour lemon juice into the oil and season the salad. Garnish the top with parsley and serve.
Video on the topic:
Salad with cabbage, corn, shrimp, pepper
For shrimp and cabbage salad you will need:
- white cabbage – 500 g;
- peeled shrimp – 200 g;
- vegetable pepper – 100-120 g;
- chili pepper – 1/2 pod;
- sour cream and mayonnaise 60 g each;
- salt;
- dill and (or) parsley 20 g;
- half a can of canned corn.
Recipe:
- Take the chili pepper, remove the seeds and chop it finely. Its amount is determined by personal taste.
- Chop the greens very finely.
- Combine sour cream with mayonnaise, add pepper and herbs. Set the dressing aside for the time being.
- Finely chop the cabbage and mash it a little. Place in a suitable salad bowl.
- Let the shrimp thaw in advance and add them to the cabbage.
- Remove the seeds from the pepper, cut it into thin strips, and place in a salad bowl.
- Pour half a can of canned corn without liquid into a salad bowl.
- Add salt to taste, mix everything and add dressing. Mix the salad again and serve it.
Salad with avocado, shrimp, corn
For shrimp, avocado and corn salad you need:
- avocado – 1 pc.;
- peeled shrimp – 300 g;
- eggs – 3 pcs.;
- 1 can of corn;
- dill – 20 g;
- mayonnaise – 150 g;
- ground pepper.
Recipe:
- Thaw the shrimp on the bottom shelf of the refrigerator or in another convenient way. It is important to remember that crustacean meat should not be defrosted in a microwave oven. This method of defrosting can ruin the taste of the tender shrimp meat. Large shrimp can be chopped, but small ones can be left whole. Place the prepared shrimp in a salad bowl.
- Wash the avocado, peel it, cut it lengthwise and remove the pit.
- Cut the avocado pulp into cubes and add to the shrimp. It is important to remember that avocado skin and pit may contain toxic substances and should not be used as human food or fed to pets.
- Drain the liquid from the canned corn and pour the grain into a salad bowl.
- Peel the eggs. Cut them into narrow slices and add to the rest of the products.
- Chop the dill and pour the greens into a salad bowl.
- Add pepper to taste and add mayonnaise.
All that remains is to mix everything well and serve the finished salad to the guests.
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 cook - not only a beginner, but also a real pro - will find “his” food. To learn how to cook, you don't need to be a genius or have a lot of experience behind you - just follow the instructions exactly. We will share secrets and introduce you to the most delicious shrimp dishes. Some of them add eggs and ham, others add 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, shrimp, ham and corn
If you decide to make a salad using this recipe, you won’t regret it one bit. After ten to fifteen minutes of chopping and mixing food, you will end up with an incredibly juicy, appetizing, bright and very beautiful dish. If you wish, you can diversify it a little by adding boiled eggs. Just cut them into small cubes and add them to the dish, and if you are not inclined to experiment, then use the original recipe and do not deviate from it.
Ingredients:
- can 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 (carbonade or, for example, smoked ham will also work)
- fifteen milliliters of olive oil
- lettuce leaves
- salt - to taste
- several 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 on average about eight to ten minutes. If you keep fresh frozen shrimp in boiling water for the same amount of time, the result will be disastrous - the meat will be “rubbery.” The following method will help you avoid such an incident: cover the ingredients with boiling water, drain it after four minutes, and drain the shrimp themselves in a colander, peel them a little later.
Rule number two: let the seafood drain well, otherwise the salad will be 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 it over the food - it will also be very tasty.
So, we got the shrimp done. Now cut the ham into thin strips and remove excess liquid from the corn. If you use cherry tomatoes, use a knife to divide them into two halves, but regular 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 crush it with a special mortar. Place all the above ingredients - ham, seafood, tomatoes and corn - in a beautiful bowl, season with the resulting sauce, lightly salt and stir several times. If you use mayonnaise, we recommend purchasing gourmet mayonnaise - it is less fatty and high in calories.
Salad “Spiciness”
This dish is perfect for a quick snack - it will take no more than ten minutes to prepare, and the result will pleasantly surprise you. The juicy and tender dish turns out to be very satisfying; it can be served with crispy golden toast or a soft fresh loaf. Which shrimp to use - frozen or fresh - is not of fundamental importance. In both cases, the dish turns out very tasty.
Ingredients (for two small servings)
- 300 grams of medium-sized 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:
It is better to use homemade eggs: first boil them hard, then hold them under cold water to cool. Now peel the product and cut it into medium cubes of the same size. Then pour boiling water over the frozen shrimp, and if using fresh, throw them into boiling water and cook for seven to eight minutes. Then wait until they drain, remove the skins from them and combine them with corn in a deep bowl, 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 food look more attractive, before serving, place it in portioned bowls and garnish with parsley.
Original salad with seafood, beans and corn
The following recipe seems to combine completely different ingredients: beans, canned corn and shrimp. However, it is precisely these dishes that turn out to be the most appetizing and are the most popular. This dish will be an excellent addition to the holiday menu; every guest will surely 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 will need about 300 grams
- tablespoon chili powder
- raw shrimp - 700 grams
- ¼ cup chopped cilantro
- 300 grams canned beans
- olive or other vegetable oil
- salt - to taste
- 0.5 small spoon of ground cumin
- dry or fresh garlic - at your discretion
- 20 milliliters soy sauce
Cooking method:
If in previous recipes we had to boil seafood, this time we will process it in a different way. So, first of all, combine the chili, a few grams of dry garlic, table salt and cumin in a shallow bowl. If you use fresh garlic, first crush it using a special press. Don't put too much - one or two cloves is enough. Add half the indicated portion of soy sauce to the dry seasoning mixture, and add shrimp to the resulting marinade. Let them collect juice by keeping them in the bowl for at least five minutes.
Meanwhile, heat the olive oil in a well-heated frying pan, add the seafood here, then add the remaining soy sauce. Now fry them over low heat, stirring constantly, until they are covered with a beautiful brownish-golden crust. Cooking seafood takes no longer than three to four minutes. Take this fact into account and keep an eye on the time, otherwise you risk overcooking and spoiling the shrimp. Before removing them from the pan, pour a little freshly squeezed lime juice into the container in which you will place them.
Now transfer the seafood to a salad bowl, and briefly simmer the beans in the remaining sauce, then add finely chopped cilantro to it. Then combine the beans with corn and shrimp in one bowl. Add salt if desired and you can serve the food. The sauce in which the ingredients were fried is used as a dressing. An ideal addition to the salad would be steak or baked chicken.
Homemade salad
Want to cook something quick and tasty? Then the ideal option is sea salad, the recipe for 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 onions, we recommend purchasing Crimean purple ones - they are sweeter and tastier.
Ingredients:
- five hundred gram packages of frozen shrimp
- bulb
- can of corn
- 100 grams of cheese
- mayonnaise and salt
Cooking method:
First, cook the shrimp in boiling water for five minutes. Then throw them away, and when they drain, clean them. 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 tasty.
How to make salad with shrimp, cucumber and corn
It is best to buy shrimp for salad unpeeled - it will not be difficult to cook them, and their taste will be much fresher and juicier. Frozen shrimp should be boiled in salted water until tender for 5-7 minutes, cooled and peeled.
You can use canned corn, but it’s best to cook the cob yourself. Peel fresh corn and add water, after boiling, cook for 15-20 minutes. You can cook frozen corn in the same way. Cool the cobs and cut off the grains with a knife. If you use canned food, be sure to drain the brine and then rinse with hot water.
A salad with shrimp, cucumber and corn will be more satisfying and delicate in taste if you add a boiled egg to it. Pour water over chicken or quail eggs, add salt and cook for 5-6 minutes. Cool under running water and remove shells.
Add fresh cucumber to egg, corn and shrimp salad. The cucumber can be cut as desired - into rings or cubes, as desired.
Cook the rice until cooked - try not to overcook it, so that the rice is crumbly, add a little vegetable oil to the water.
Mix warm rice with shrimp and vegetables, season with mayonnaise and garnish with herbs.
You can serve rice separately, then you will have a wonderful independent treat with a side dish.
Serve salad with shrimp, rice and corn. Bon appetit!
step by step recipe with photos
The salad with shrimp, rice and corn is quite filling, and at the same time it has a bright refreshing note thanks to the presence of fresh cucumber. It also wouldn’t hurt 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 a regular family dinner and a festive feast.
Ingredients
- 150 g canned corn
- 150 g cooked 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
Preparation
1. Prepare all the necessary ingredients. It is best to take long rice and cook it in advance in salted water, then rinse it so that it does not stick together. Allow excess water to drain by transferring the rice to a colander or sieve. Use a can opener to open a can of canned corn. Shrimp can be taken in the shell or already peeled, boiled or raw, frozen.
2. Place boiled rice in a salad bowl.
3. Add canned corn to the rice. In general, all the ingredients in this salad combine perfectly with each other.
4. Wash the fresh cucumber, cut it on both sides and check for bitterness. Then cut it into small cubes or strips and pour into a salad bowl.
5. Wash fresh herbs (dill and parsley), dry and finely chop, place in a bowl with the rest of the products.
6. Season the salad with mayonnaise, remembering to lightly salt it and add spices to taste and desire.
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