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Corn and Shrimp Salad

 Corn and Shrimp Salad
"This is one of the ways our family celebrates corn," writes Ruth Randolph of Orefield, Pennsylvania.
2 ServingsPrep: 15 min. + chilling

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

Directions

  • 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. Yield: 2 servings.
Nutritional Facts: 1 cup equals 300 calories, 10 g fat (1 g saturated fat), 172 mg cholesterol, 471 mg sodium, 29 g carbohydrate, 4 g fiber, 27 g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 starch, 1 vegetable, 1 fat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a

2 of 2

Corn and Shrimp Salad (continued)

Wine (continued)
light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.