Shrimp and Corn Salad: Quick and Tasty for Any Occasion

Quick, easy, tasty and simple, for the holiday table! Salad with shrimp and corn is prepared from a minimum amount of ingredients, but it turns out bright, spectacular, incredibly tasty! It is suitable for any feast, both daily and festive.
cook time: 25 min
Chloe Benton
Shrimp and Corn Salad: Quick and Tasty for Any Occasion

Nutrition Facts (per serving)

65
Calories
3g
Fat
4g
Carbs
5g
Protein

Ingredients (4 portions)

Basic:

Mayonnaise 2 tbsp
Chicken eggs 3 pc
cucumbers 1 kg
Shrimps (peeled) 200 g
Canned corn 250 g

Recipe instructions

Step 1

Step 1
How to make shrimp and corn salad? Prepare your ingredients. It will be faster and easier to prepare a salad with already boiled and peeled shrimp. They are sold frozen; remove them from the freezer immediately before cooking. Place the canned corn in a colander and let the water drain.

Step 2

Step 2
Pour boiling water over the shrimp and leave for 5 minutes. During this time, they will just completely defrost. Then drain the water from the shrimp. You can place the shrimp themselves on paper towels to remove excess liquid.

Step 3

Step 3
Wash the cucumber, dry it and cut it into small cubes. Be sure to try it to see if it’s bitter — such a fruit will ruin the salad.

Step 4

Step 4
Boil the eggs hard, cool and peel. Cut the eggs into small cubes.

Step 5

Step 5
Combine shrimp, corn, eggs and cucumber in a salad bowl.

Step 6

Step 6
Season the salad with mayonnaise.

Step 7

Step 7
Mix well. Salad ready. You can serve it to the table. Decide for yourself how to do this. You can simply mix it in a large salad bowl or in portions, in bowls or transparent glasses. This salad, laid out in layers using a culinary ring, will also look delicious and beautiful. Garnish the salad with shrimp and herbs. Bon appetit!

Additional rubrics

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