Corn and Shrimp Salad

Total Time
Prep 15 mins
Cook 0 mins

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

Ingredients Nutrition


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


Most Helpful

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]

Sydney Mike March 22, 2011

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!

flower7 June 23, 2010

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