Salad with shrimp and corn: recipes with photos. Salad with shrimp, rice and corn Salad with shrimp and corn on the cob

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.

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 shrimp salad, 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.

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 transfer to 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 foods, 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 (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, drain the shrimp themselves in a colander, and 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.

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

Shrimp 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 necessary is to drain the brine in which it was stored. Shrimp and corn salad can have a variety of dressings, making this combination versatile. Try several options to find your favorite.

Salad with corn and tomatoes, dressed with mayonnaise

Boiled shrimp (350 g) must be peeled after they have cooled slightly. Wash 2 tomatoes and cut into small cubes (slices of different shapes can be used). 200 g of ham cut into strips. 2 leaves of green lettuce are 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 prepared by mixing all the ingredients, adding a can of corn and seasoning with mayonnaise. If necessary, you can add a little salt.

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 decorated with lemon slices, which, moreover, can add some piquancy to the taste of this dish.

Salad with corn and tomatoes, dressed with olive oil

Wash and peel 200 g shrimp. 1 onion is cut into thin half rings and carefully disassembled into segments. 3 tomatoes cut into medium size cubes. Garlic (2 cloves) is crushed through a garlic press. 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, seasoned with tomato juice

450 g of shrimp are boiled in water with the addition of salt and 3% vinegar (1 tbsp). After this they are cooled and cleaned. 250 g of cauliflower is boiled in salted water, and then disassembled, separating small inflorescences. 3 medium-sized tomatoes, cut into slices. 1 piece of onion needs to 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 of tomato juice, salt, ground cayenne pepper and 2 tablespoons of chopped parsley. Salad with shrimp and vegetables prepared according to this recipe can be decorated with basil. Both olive and sunflower oil can be used as vegetable oil. It’s better to take natural, do not use diluted tomato paste, because... its taste is a little different. It is better to use hard varieties of tomatoes, because... soft and overripe ones will bleed juice when cut and fried.

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