Salad with canned corn shrimps. Shrimp, Rice and Corn Salad

05.08.2021

Shrimps are sea dwellers that are not only very tasty, but also healthy. Cooking them is quite simple and according to the strength of each housewife. Their only drawback is that they are small and there are always few of them. Corn, on the other hand, is rarely added to salads in the usual boiled form. Its canned version is more often used. Shrimp and corn salad is very healthy, although, at first glance, the products are not very compatible.

Shrimp is always used boiled. They are boiled in water with a little salt added. You can also add spices or vinegar, but only if required by the recipe. does not require special training. The only thing that is needed is to drain the brine in which it was stored. Shrimp and corn salad comes in a variety of dressings, making this a versatile combination. Try several options to find your favorite.

Salad with corn and tomatoes, dressed with mayonnaise

Boiled shrimp (350 g) must be peeled after they have cooled slightly. Wash 2 tomatoes and cut into small cubes (slices of different shapes can be used). Cut 200 g of ham into strips. 2 green lettuce leaves are washed, dried using paper towels, and torn into small pieces by hand. For beauty, a salad with shrimp and corn is placed on top of the bottom of the salad bowl, which is obtained by mixing all the ingredients, adding a can of corn and seasoning with mayonnaise. If necessary, you can add a little salt.

Shrimp and corn salad with mayonnaise

Boiled and peeled shrimp are mixed with 2 cans of canned crabs and 1 can of canned corn. Dill greens are washed, dried and chopped. It is added to the total mass. All this is seasoned with 2 tablespoons of ketchup and mayonnaise. This salad is decorated with lemon wedges, which, moreover, can add some piquancy to the taste of this dish.

Salad with corn and tomatoes, seasoned with olive oil

Wash and peel 200 g of shrimp. 1 onion is cut into thin half rings and carefully disassembled into segments. Cut 3 tomatoes into medium cubes. Garlic (2 cloves) is chopped through a garlic. Red bell pepper is cut into strips (thin). All ingredients are mixed, 400 g of canned corn is added, 1 tablespoon lemon juice, olive oil and salt.

Shrimp and vegetable salad dressed with tomato juice

450 g of shrimp is boiled in water with salt and 3% vinegar (1 tablespoon). After that, they are cooled and cleaned. 250 g of cauliflower is boiled in salted water, and then disassembled, separating small inflorescences. Cut 3 medium sized tomatoes into slices. 1 piece onions need to be cut into cubes. Tomatoes and onions are lightly fried in vegetable oil. All ingredients are mixed with 220 g of corn. Add 1 glass tomato juice, salt, ground cayenne pepper, and 2 tablespoons of chopped parsley. This recipe's shrimp and vegetable salad can be garnished with basil. As vegetable oil you can use both olive and sunflower seeds. it is better to take natural, do not use divorced tomato paste since its taste is slightly different. It is better to use tomatoes of hard varieties, because soft and overripe, when sliced and roasted, will drain out of juice.

Of course, these are not all salad recipes that include shrimp with corn. By the way, in some countries with small ears of corn, which are cut without separating the kernels from the head of cabbage. Because it is special and the fibers of the head are soft and tasty, such an ingredient can become a highlight of the salad.

Salad with shrimp and corn was not cooked unless lazy or vegan, because his recipe has long been around the globe, overgrown with alternative variations and various additives to the main ingredients. Among its advantages, one can single out relative ease when compared with meat salads, as well as the ability to experiment with products, which is shown in more detail in this article.

The most common recipe

Salad with shrimps, corn and mayonnaise has long become an ordinary regular at festive feasts along with Olivier salad, herring under a fur coat and mashed potatoes... The preparation is banal, but it has an interesting taste due to the non-standard combination of products. To prepare it, you need to take two hundred grams of canned corn, boiled and peeled shrimp, as well as rice boiled in salted water.

All ingredients are mixed in one bowl, one onion chopped into small cubes or a small bunch of green onions is added to them. Then you should add salt to taste and add enough mayonnaise so that the salad is well smeared with sauce. You can often hear that the common people call such a salad with shrimp and corn "Crab", possibly due to the fact that instead of shrimp, inexpensive crab sticks are used, which are more available to a wide range of the population with an average income. Its energy value is above average - 240 calories per hundred grams, therefore, losing weight ladies use it extremely rarely in their diet.

No mayonnaise

Also, shrimp and corn salad can be made without high-calorie sauce, using light Italian dressing instead. For cooking you will need:

1 can of corn;
350 grams of boiled and peeled shrimp;
2 medium sized tomatoes;
1/2 each sweet onion and bell pepper;
small bundle fresh salad;
a few sprigs of parsley and dill.

Onions and peppers are chopped into thin strips, tomatoes - in small cubes, and shrimp are used whole (naturally, peeled of heads and chitin). Separate the canned corn from the marinade and add to the common dish.

Tear the salad into medium-sized pieces, and, on the contrary, finely chop the rest of the greens and add to the dish. Stir the salad slightly and pour over the dressing, which is prepared in this way:

2 tbsp. tablespoons of good olive oil mixed with 0.5 tbsp. tablespoons of balsamic vinegar and two cloves of garlic, chopped in a mortar.
Add a mixture of herbs to your taste (oregano, basil, thyme) and a pinch of salt. Beat lightly with a fork and pour over the salad.

We give it 10 minutes to reveal the aroma and serve it to the table.

"Sea" salad

In this version of the salad, squid, shrimp and corn are taken in the same proportion - 300 grams each, although according to the reviews of fans of this dish, it is believed that corn should be taken a little less, otherwise it overshadows the taste of seafood. Canned corn is used, shrimps are boiled as usual, and squid should be cut into small pieces and fried for 2 tbsp. tablespoons of olive oil using a well-heated frying pan. The heat treatment process should take no more than three minutes with continuous stirring, otherwise the squid meat will become tough and tasteless.

In one bowl, mix peeled shrimp and chilled squid, add corn and two eggs, cut into small cubes. Next, add one hundred grams of hard cheese grated with large holes and about three tablespoons of mayonnaise to the salad. Mix everything and serve immediately.

Cucumber cocktail salad

Another version of the salad, characterized by the presence of fresh cucumber, is sometimes replaced with a tomato, which makes the dish more juicy and lighter in taste. The peculiarity of serving is that the salad is laid out in layers in wide glasses or transparent bowls, in which ice cream and mousses are usually served. Quantity necessary ingredients:

400 grams of canned corn;
500 grams of crab sticks, cut into small pieces;
200 grams of boiled shrimp;
one fresh cucumber, cut into cubes;
five boiled eggs, crushed in the same way;
a bunch of fresh salad;
mayonnaise.

We spread it in layers in a glass: first, we place the lettuce leaf vertically so that its curly part rises above the edge of the glass, forming a nice rosette, while pressing it against the wall to make room for slicing.

Next, we put crab sticks on the bottom, then a small layer of mayonnaise, on top of which is put corn, again mayonnaise, then a cucumber, a thin layer of mayonnaise, eggs, another mayonnaise layer and on top of all a pile of shrimps. Salad with corn and cucumber in this interpretation looks very festive, so it is often used for buffets.

With crab sticks

A similar salad can be prepared if you completely replace cucumber and corn with crab sticks: then a salad with shrimps will become more dietary, especially if you add 1 piece of chopped tomato to it. for 250 grams of sticks. The taste of the dish will change slightly, it will become more juicy, and if you add a couple of cloves of chopped garlic, then it will become more spicy, raising libido. Why? After all, it contains all the ingredients that stimulate this state: tomatoes, shrimps and garlic. Eggs and mayonnaise also affect the subtle processes of the body, giving strength for lovemaking exploits.

With pineapple

To get a more refined shrimp salad, replace the corn with fresh or canned pineapple in the following proportions:

one hundred grams of shrimp and pineapple;
one avocado;
sauce: mayonnaise + cognac (2: 1).

We peel the boiled shrimp and cut it into two parts, cut the pineapple into small cubes, and peel the avocado and also cut it into small pieces. We mix in one bowl, and in a separate bowl we make the sauce, mixing the ingredients and adding a little salt as needed. We fill the salad and after slightly stirring it, we spread it into portioned salad bowls or glasses for salad cocktails. The taste of this dish will be spicy in an adult way, and if served in combination with good wine- success at the banquet is guaranteed!

Instead of shrimp - crab sticks

If shrimps are not available to you for any reason, then you can replace them with simpler crab sticks, in which case the salad with shrimps and corn will acquire a new face and taste due to a new ingredient: cut one large smoked leg into small cubes, add 200 gram of crab sticks, chopped in the same way and one can of canned corn, which must first be drained.

Season with mayonnaise to taste and at the very end stir in one pack of small croutons, it is possible with the aroma of bacon or ham. Let the salad sit for no more than ten minutes, garnish with avocado and cucumber slices and serve immediately. This option is very fond of the younger generation, either for its brevity, or for its cheerful crunch.

The salad with shrimps, rice and corn turns out to be quite satisfying, and at the same time it has a bright refreshing note thanks to the presence of fresh cucumber. It will also not be superfluous to add fresh herbs. In general, the composition of the dish resembles a salad with crab sticks, only shrimps are used instead - this option is ideal for both a regular family dinner and a festive feast.

Ingredients

150 g canned corn
150 g cooked rice
100 g shrimp without shell
1 fresh cucumber
2 tsp mayonnaise
2-3 sprigs of fresh herbs
2 pinches of salt
1 lettuce leaf

Preparation

1. Prepare all the required ingredients. It is best to take long rice and cook it in salted water beforehand, then rinse so that it does not stick together. Allow excess water to drain by transferring the rice to a colander or sieve. Use a can opener to open the canned corn jar. Shrimp can be taken in shell or already peeled, boiled or raw, frozen.

2. Transfer boiled rice to a salad bowl.

3. Send canned corn to the rice. In general, in this salad, all the ingredients are perfectly combined with each other.

4. Fresh cucumber wash, trim on both sides and check for bitterness. Then cut it into small cubes or strips, pour into a salad bowl.

5. Wash fresh herbs (dill and parsley), dry and chop finely, send to a bowl with the rest of the products.

6. Season the salad with mayonnaise, not forgetting to lightly salt it and add spices to taste and desire.

Shrimp are marine crustaceans. Many of their species are subject to commercial fishing. Shrimp meat is tender, slightly sweetish. Very often, shrimp are quite affordable and available to many consumers. Moreover, for delicious salads does not require a large amount of shrimp, most recipes provide for the addition of shrimp in an amount of 300 - 500 g.

Despite the fact that you can buy fresh chilled shrimp in the retail network, it is more convenient to purchase boiled-frozen crustaceans in chitinous shells or their refined meat for use in home cooking.

To prepare a shrimp salad with cheese, corn and eggs, you will need:

cooked frozen shrimp meat - 500 g;
eggs - 4 pcs.;
1 can of corn;
dill - 20 g;
hard cheese - 100 g;
garlic;
mayonnaise - 150 g;
ground pepper;
fresh cucumber - 100 - 120 g.

Recipe:

Before preparing the salad, the shrimp must be defrosted in advance. If you have time, then they should be put in a colander or sieve, put everything in a suitable container and placed on the lower shelf of the refrigerator for 6-7 hours. If there is no time, place the shrimp meat in an airtight bag, tie it up and immerse it in warm water.
If the shrimps are large, then they are cut into pieces, the small abdomens are left intact. Place the prepared shrimp meat in a salad bowl.
Open the corn and drain the water from the can. Pour the grains into a salad bowl.
Boil eggs until hard boiled, cool, peel and cut into pieces, transfer to the rest of the products.
Cut the washed cucumber into cubes, add the cucumber to the salad bowl.
Add pepper to taste and squeeze out 1-2 garlic cloves.
Grate the cheese and put it in a salad bowl.
Season the salad with mayonnaise and sprinkle with dill herbs. Salad with shrimp meat, cheese and corn is ready.

Shrimp, corn, tomato salad

For a tomato and shrimp salad you need:

peeled shrimp meat - 300 g;
salt;
dill greens;
tomatoes - 3 pcs. weighing 250-280 g;
lettuce leaves - 50 g;
onions - 70 g;
vegetable oil - 50 ml;
lemon juice - 30 ml;
ground pepper;
parsley - 2-3 branches;
1 can of corn.

Cooking steps:

Despite the fact that the cooked-frozen shrimp meat is ready to eat immediately after defrosting, the salad will taste better if the meat is boiled again. To do this, heat about a liter of water, salt it, lower the dill umbrella and frozen shrimp. Close the container with a lid, wait for a boil and boil the sea crustacean meat for 6-7 minutes. Remove from heat and hold the shrimp in hot broth for another 10 minutes, then discard them in a colander and cool. Place the shrimp in a salad bowl.
Wash the tomatoes and cut them into cubes, place the pieces in a salad bowl.
Wash the salad and tear the leaves with your hands directly into the salad bowl.
Drain the corn in a colander. When the juice drains, transfer the grain to the salad bowl.
Finely chop the onion and add it to the rest of the food.
Pepper the salad to taste and add salt to taste, mix everything well.
Pour lemon juice into the oil and season the salad. Decorate the top with parsley and serve.

Salad with cabbage, corn, shrimps, pepper

For a salad based on shrimp and cabbage you will need:

white cabbage - 500 g;
peeled shrimp - 200 g;
vegetable pepper - 100-120 g;
chili pepper - 1/2 pod;
sour cream and mayonnaise, 60 g each;
salt;
dill and (or) parsley 20 g;
half a can of canned corn.

Recipe:

Take chili peppers, remove seeds and chop finely. Its amount is determined by personal taste.
Chop the herbs very finely.
Combine sour cream with mayonnaise, add pepper and herbs. Set the gas station aside for a while.
Chop the cabbage finely and mash it a little. Fold into a suitable salad bowl.
Allow the shrimps to thaw in advance and transfer them to the cabbage.
Remove seeds from pepper and cut it into thin strips, transfer to a salad bowl.
Pour half the canned corn without liquid into a salad bowl.
Add salt to taste, mix everything and lay out the dressing. Stir the salad again and serve.

Avocado, shrimp, corn salad

For shrimp, avocado and corn salad you need:

avocado - 1 pc.;
peeled shrimp - 300 g;
eggs - 3 pcs.;
1 can of corn;
dill - 20 g;
mayonnaise - 150 g;
ground pepper.

Recipe:

Defrost the shrimps on the bottom shelf of the refrigerator or in another convenient way. It is important to remember that crustacean meat should not be defrosted in a microwave oven. Defrosting in this way can spoil the taste of the tender shrimp meat. Large shrimps can be cut, and small ones can be left intact. Place prepared shrimp in a salad bowl.
Wash the avocado, peel it, cut it lengthwise and remove the pit.
Cut the avocado pulp into cubes and add to the shrimp. It is important to remember that the skin and pits of an avocado may contain toxic substances; they cannot be used for human food or fed to pets.
Drain the canned corn and pour the corn into a salad bowl.
Peel the eggs. Cut them into narrow slices and send them to the rest of the products.
Chop the dill and pour the herbs into a salad bowl.
Add pepper to taste and add mayonnaise.

It remains to mix everything well and serve the finished salad to the guests.