Corn and Shrimp Salad Recipe

Name: Corn and Shrimp Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 36 md. to lg. shrimp; 6 cups water; 1 pkg. shrimp; crab boil; 1-1/2 cup fresh corn kernels (scrape the cobs); 1 egg yolk; 3/4 cup olive oil; 3/4 cup peanut oil; 3/4 cup red wine vinegar; 3 tbsp. Dijon mustard; 3 tbsp. minced chives; red onion; 3 tbsp. minced fresh parsley; 1 tbsp. minced shallot

Servings: persons

36 md. to lg. shrimp
6 cups water
1 pkg. shrimp
crab boil
1-1/2 cup fresh corn kernels (scrape the cobs)
1 egg yolk
3/4 cup olive oil
3/4 cup peanut oil
3/4 cup red wine vinegar
3 tbsp. Dijon mustard
3 tbsp. minced chives
red onion
3 tbsp. minced fresh parsley
1 tbsp. minced shallot

1
Peel and devein shrimp.
2
Place the water and shrimp or crab boil in a medium saucepan and bring to a boil.
3
Add the shrimp, boil 1 minute, turn off heat, and allow shrimp to cool in the liquid.
4
Steam the corn kernels for 2 minutes and set aside in the refrigerator.
5
Whisk together the egg yolk, oils, vinegar, and mustard.
6
Stir in the chives or onion, parsley, and shallot.
7
Drain the shrimp and place in a serving bowl.
8
Pour the dressing over all, cover, and refrigerate for 2 hours.
9
When ready to serve, stir the corn in with the shrimp.
10
Use a slotted spoon to serve.

1670

kcal

Calories

Fat

Carbs

244

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 36 md. to lg. shrimp, 6 cups water, 1 pkg. shrimp, crab boil, and more.

Yes, Corn and Shrimp Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Corn and Shrimp Salad

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