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    You are in: Home / Recipes / Corn and Shrimp Salad Recipe
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    Corn and Shrimp Salad

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    15 mins

    0 mins

    codergrlli's Note:

    A tangy dish that even looks pretty. Tried it at a BBQ and it went over very well.

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    Units: US | Metric


    1. 1
      Cook, peel and shell shrimp if needed (otherwise defrost shrimp if frozen).
    2. 2
      In large bowl mix: mayonnaise, and lemon juice.
    3. 3
      Add the corn and shrimp - toss.
    4. 4
      Season with pepper.
    5. 5
      Divide the lettuce and top with shrimp and corn.
    6. 6
      garnish with tomatoes and chives.

    Ratings & Reviews:

    • on March 22, 2011


      Made your recipe as written, though I did cut it in half for just the two of us! Absolutely loved it, & am now thinking about doubling it sometime soon for one of the frequent potlucks we seem to have here in our mobile home park! Thanks for sharing it! [Made & reviewed for one of my adopted chefs in this Spring's Pick A Chef event]

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 23, 2010


      This was nice! I used frozen shrimp (91-110 size). I halved the recipe and got two large dinner-size salads. I added the chives to the shrimp instead of on top and added some salt and pepper (I over salted just a bit but the lettuce and tomatoes helped cut it.) Thanks for sharing!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Corn and Shrimp Salad

    Serving Size: 1 (722 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 320.3
    Calories from Fat 81
    Total Fat 9.0 g
    Saturated Fat 1.4 g
    Cholesterol 162.8 mg
    Sodium 825.1 mg
    Total Carbohydrate 32.7 g
    Dietary Fiber 14.7 g
    Sugars 12.3 g
    Protein 36.4 g

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