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 large shrimp; 2 ears corn; 1 each egg yolks; 3/4 cup olive oil; 3/4 cup peanut oil; 3/4 cup red wine vinegar; 3 tablespoons dijon mustard; 3 tablespoons red onion; 3 tablespoons parsley leaves minced; 1 tablespoon shallots minced

Servings: persons

36 large shrimp
2 ears corn
1 each egg yolks
3/4 cup olive oil
3/4 cup peanut oil
3/4 cup red wine vinegar
3 tablespoons dijon mustard
3 tablespoons red onion
3 tablespoons parsley leaves minced
1 tablespoon shallots minced

1
Shell and devein the shrimp.
2
Fill a pan with 3 inch of water.
3
Stir in several tablespoons of the seafood boil.
4
Bring to a boil and add the shrimp.
5
When the shrimp turns pink (1-2 minutes), remove the pan from the heat, and let the shrimp cool in the liquid.
6
Cook the corn kernels in a steamer for 2 minutes; set aside.
7
Whisk together the egg yolks, oils, vinegar and mustard.
8
Stir in the red onion or chives, the parsley and the shallot.
9
Drain the shrimp and put in a deep bowl.
10
Pour on the mariande.
11
Cover and refrigerate for 2 hours.
12
When ready to serve, stir the corn in with the shrimp.
13
Arrange on a lettuce-lined platter.

1642

kcal

Calories

Fat

Carbs

233

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 10 ingredients. The key ingredients include: 36 large shrimp, 2 ears corn, 1 each egg yolks, 3/4 cup olive oil, 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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