Shrimp, Corn, and Red Pepper Salad Sandwiches

Name: Shrimp, Corn, and Red Pepper Salad Sandwiches
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large ear of corn, husked; 1 1/2 cups cooked peeled tiny shrimp (such as bay shrimp; about 10 ounces); 1 cup diced red bell pepper; 2 tablespoons chopped fresh cilantro; 2 tablespoons finely chopped green onion; 4 teaspoons fresh lime juice; 1 teaspoon grated lime peel; 1/2 teaspoon hot pepper sauce; 2 tablespoons mayonnaise; 6 3- to 4-inch-diameter egg-bread rolls, cut horizontally almost in half

Servings: persons

1
Cook corn in pot of boiling salted water 3 minutes.
2
Drain; cool.
3
Cut kernels off cob.
4
Place corn kernels in medium bowl.
5
Add shrimp, bell pepper, cilantro, green onion, lime juice, lime peel, and hot pepper sauce; toss to blend.
6
Mix in mayonnaise.
7
Season salad with salt and pepper.
8
(Can be made 1 day ahead.
9
Chill.)
10
Pull some bread out of each roll half, hollowing out slightly.
11
Divide salad among rolls and serve.

401

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 1 large ear of corn, husked, 1 1/2 cups cooked peeled tiny shrimp (such as bay shrimp; about 10 ounces), 1 cup diced red bell pepper, 2 tablespoons chopped fresh cilantro, and more.

Yes, Shrimp, Corn, and Red Pepper Salad Sandwiches 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.

That's it — enjoy your meal!