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:

• canned sweet corn (approximately 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 from the shell and cut 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.

Salad with shrimp and corn has not been prepared except by lazy people or vegans, because its recipe has long flown around the globe, acquiring alternative variations and various additives to the main ingredients. Its advantages include relative lightness when compared with meat salads, as well as the ability to experiment with products, which this article shows in more detail.

The most common recipe

Salad with shrimp, corn and mayonnaise has long become an ordinary regular at holiday feasts, along with Olivier salad, herring under a fur coat and mashed potatoes. It is prepared in a banal way, but has an interesting taste thanks to the non-standard combination of products. To prepare it, you need to take two hundred grams of canned corn, boiled and peeled shrimp, and rice boiled in salted water.

All ingredients are mixed in one bowl, one onion, chopped into small cubes or a small bunch of green onions is added to them. Next, add salt to taste and add enough mayonnaise so that the salad is well coated with the sauce. You can often hear that the common people call this salad with shrimp and corn “Crab”, perhaps due to the fact that they use inexpensive crab sticks instead of shrimp, which are more accessible to a wide range of people with an average income. Its energy value is above average - 240 calories per hundred grams, so women who are losing weight use it extremely rarely in their diet.

Without mayonnaise

You can also make shrimp and corn salad without the high-calorie sauce, using a light Italian dressing instead. To prepare you will need:

• 1 can of corn;
• 350 grams of boiled and peeled shrimp;
• 2 medium sized tomatoes;
• 1/2 each sweet onion and bell pepper;
• a small bunch of fresh lettuce;
• a few sprigs of parsley and dill.

Onions and peppers are chopped into thin strips, tomatoes into small cubes, and shrimp are used whole (naturally, cleared of heads and chitin). Separate the canned corn from the marinade and add it to a common bowl.

We tear the salad into medium-sized pieces, and the rest of the greens, on the contrary, finely chop and add to the dish. Lightly mix the salad and pour over the dressing, which is prepared as follows:

• 2 tbsp. mix spoons of good olive oil with 0.5 tbsp. spoons of balsamic vinegar and two cloves of garlic, crushed in a mortar.
• Add a mixture of herbs to your taste (oregano, basil, thyme) and a pinch of salt. Lightly beat with a fork and pour over the salad.

We give it 10 minutes to develop the aroma and serve.

"Sea" salad

In this version of the salad, squid, shrimp and corn are taken in the same proportions - 300 grams each, although according to reviews from fans of this dish, it is believed that a little less corn should be taken, otherwise it will overshadow the taste of seafood. Canned corn is used, boiled shrimp as usual, and squid should be cut into small pieces and fried for 2 tbsp. spoons of olive oil using a well-heated frying pan. The heat treatment process should take no more than three minutes with continuous stirring, otherwise the squid meat will become tough and tasteless.

In one bowl, mix peeled shrimp and chilled squid, add corn and two eggs, cut into small cubes. Next, add one hundred grams of hard cheese, grated on a grater with large holes, and about three tablespoons of mayonnaise to the salad. Mix everything and serve immediately.

Cocktail salad with cucumber

Another version of the salad, distinguished by the presence of fresh cucumber, is sometimes replaced with tomato, which makes the dish juicier and lighter in taste. The peculiarity of serving is that the salad is laid out in layers in wide glasses or transparent bowls, in which ice cream and mousses are usually served. Amount of required ingredients:

• 400 grams of canned corn;
• 500 grams of crab sticks, cut into small pieces;
• 200 grams of boiled shrimp;
• one fresh cucumber, diced;
• five boiled eggs, chopped in the same way;
• a bunch of fresh lettuce;
• mayonnaise.

We lay it out in layers in a glass: first, we place the lettuce leaf vertically so that its curly part rises above the edge of the glass, forming a nice rosette, while pressing it against the wall to make room for slicing.

Next, we place crab sticks on the bottom, then a small layer of mayonnaise, on top of which we put corn, again mayonnaise, then cucumber, a thin layer of mayonnaise, eggs, another mayonnaise layer and a pile of shrimp on top of it all. Salad with corn and cucumber in this interpretation looks very festive, which is why it is often used for buffets.

With crab sticks

A similar salad can be prepared if you completely replace the cucumber and corn with crab sticks: the shrimp salad will then become more dietary, especially if you add 1 sliced ​​tomato to it. for 250 grams of sticks. The taste of the dish will change slightly, it will become more juicy, and if you add a couple of cloves of chopped garlic, it will become more piquant and increase libido. Why? After all, it contains all the ingredients that stimulate this condition: tomatoes, shrimp and garlic. Eggs and mayonnaise also affect the subtle processes of the body, giving strength for love deeds.

With pineapple

To get a more refined salad with shrimp, replace the corn with fresh or canned pineapple in the following proportions:

• one hundred grams of shrimp and pineapple;
• one avocado;
• sauce: mayonnaise + cognac (2:1).

We peel the boiled shrimp and cut it into two parts, cut the pineapple into small cubes, and peel the avocado and also cut it into small pieces. Mix in one bowl, and make the sauce in a separate bowl, mixing the ingredients and adding a little salt as needed. Season the salad and lightly mix, place into portioned salad bowls or glasses for cocktail salads. This dish will have a mature, piquant taste, and if served in combination with good wine, success at the banquet is guaranteed!

Instead of shrimp - crab sticks

If shrimp are unavailable to you for some reason, then you can replace them with simpler crab sticks, in which case the salad with shrimp and corn will take on a new face and taste due to the new ingredient: cut one large smoked leg into small cubes, add 200 gram of crab sticks, chopped in the same way and one can of canned corn, from which the liquid must first be drained.

Season with mayonnaise to taste and at the very end add one pack of small crackers, possibly with the flavor of bacon or ham. Let the salad sit for no more than ten minutes, garnish with avocado and cucumber slices and serve immediately. This option is very popular with the younger generation, either for its brevity or for its cheerful crunch.

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.

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 the 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!

Salad with shrimp and corn will delight guests with its delicate taste and pleasant aroma. This salad originally combines fresh seafood, corn, cucumbers, and other ingredients. This is an easy recipe for a filling, quick meal. All it takes is 15 minutes and a delicious appetizer for dinner is ready.

About the dish

The version with shrimp appeared much later than the crab stick salad. If you look at the cooking method and composition of your two favorite dishes, almost everything is the same. By and large, this is a successful experiment in replacing crab sticks. It’s not for nothing that chefs experiment so much with salad compositions, because a hearty selection was included in the rating of the best appetizers.

Shrimp is considered a nutritious and at the same time light seafood. This is a trendy appetizer and an excellent ingredient for gourmet dishes. Their taste is neutral, even slightly lean, and that’s the highlight. When you add lemon juice or other ingredients, the taste instantly opens up, becomes brighter, and also spicier. Seafood is sold in different sizes and types - tiger, king, and in this case, miniature “cocktail” ones are used. They are purchased peeled, which is already pleasing, and they also look uniform, which corresponds to the general shape of the salad cut.

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

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

Ingredients

Servings: – +

• canned corn300 gr
• shrimp cocktail300 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, beaten down a little, then sharply turned over onto the guest’s individual plate to maintain its shape. Standard portion – 150–200 g. The sides are trimmed and framed into a neat shape. The top is beautifully decorated with seafood, optionally with herbs.

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