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Corn and Shrimp Salad

0 | 0 Reviews
Total Time:Prep: 15 min. + chilling

By Taste Of Home Editorial Team

Recipe by Ruth Randolph, Orefield, Pennsylvania

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

"This is one of the ways our family celebrates corn," writes Ruth Randolph of Orefield, Pennsylvania.

TEST KITCHEN APPROVED

Corn and Shrimp Salad

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Yield:2 servings
Prep:15 min
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Ingredients

  • 1/2 pound cooked medium shrimp, peeled and deveined
  • 1-1/3 cups fresh or frozen corn
  • 1/2 cup chopped sweet red pepper
  • 1/2 cup chopped green onions
  • 1 tablespoon cider vinegar
  • 1 tablespoon canola oil
  • 1/2 teaspoon minced fresh basil
  • 1/2 teaspoon lemon juice
  • 1/4 teaspoon sugar
  • 1/4 teaspoon salt
  • Dash cayenne pepper
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Directions

  1. In a bowl, toss the shrimp, corn, red pepper and onions. In a small bowl, combine the vinegar, oil, basil, lemon juice, sugar, salt and cayenne. Pour over shrimp mixture and toss to coat. Cover and refrigerate for 1 hour or until chilled.

Nutrition Facts

1 cup: 300 calories, 10g fat (1g saturated fat), 172mg cholesterol, 471mg sodium, 29g carbohydrate (5g sugars, 4g fiber), 27g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 starch, 1 vegetable, 1 fat.
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