Menu Enter a recipe name, ingredient, keyword...

Shrimp and Corn Salad


Google Ads
Rate this recipe 4/5 (1 Votes)


  • 8 cups water
  • 1 lemon, halved
  • 1 Tbs. liquid Zatarin's Concentrated Shrimp & Crab Boil
  • 2 bay leaves
  • 1 Tbs. salt
  • 2 cups of fresh sweet corn kernels (from 2 ears)
  • 1 1/2 lbs. of medium-sized cooked shrimp, peeled and deveined
  • 1/2 cup of olive oil
  • 2 Tbs. Dijon mustard
  • 1 Tbs. fresh lemon juice
  • 1 tsp. hot sauce
  • 1/2 tsp. freshly ground black pepper
  • 1/2 tsp. minced garlic
  • 2 Tbs. chopped fresh basil leaves
  • 1/2 cup chopped red onion
  • 1 pint cherry tomatoes, halved
  • 1/2 cup chopped red bell pepper
  • 1/2 cup chopped yellow bell pepper



Step 1

In a large pot, combine the water, the juice from the lemon halves (you can add the rinds, too), the boil, the bay leaves and 1/2 Tbs. of the salt. Bring to a boil, add the corn, and cook for 5 minutes. With a skimmer, remove the corn from the boiling liquid, put it in a shallow bowl and let it cool completely.

In a small mixing bowl, combine the olive oil, mustard, lemon juice, hot sauce, the remaining 1/2 tsp. salt, the black pepper and garlic. Whisk to blend well.

In a large salad bowl, combine the corn, shrimp, basil, onion, tomatoes and bell pepper. Add the dressing and toss to mix. Cover to refrigerate. Serve coo.


You'll also love

Review this recipe

Salmon with White Corn Grits and Tomato Salsa Carmel Popcorn