Serve up this Shrimp Corn Tomato Salad as a main dish or offer it as a side dish at your next backyard barbecue. Tons of flavor with so little effort! 183 calories and 2 Weight Watchers Freestyle SP
Shrimp Corn Tomato Salad Recipe
Nothing says summertime like a corn tomato salad. And when you add some succulent, flavorful shrimp, you pretty much hit the jackpot. As with any good summertime salad recipe, only the sweetest, freshest produce will do. Hit the local farmer's market - or your backyard if you're that lucky - and pick up some ruby red grape or cherry tomatoes and a few ears of corn to make this easy side dish or entrée. You won't be sorry!
If shrimp isn't your thing (horrors!😉),feel free to swap it out with grilled chicken or black beans.
What you need to make this salad:
- Shrimp: Large, raw shrimp, peeled and tails removed. Could you use pre-cooked shrimp? Sure, but I find that the pre-cooked shrimp at the fish counter is often overcooked. And overcooked = rubbery.
- Tomatoes: Grape or cherry tomatoes work equally well. Choose whichever are the sweetest and freshest.
- Corn: Fresh corn is ideal for this recipe, but frozen corn will work in a pinch. Be sure to defrost and strain it before adding it to the salad so that the salad doesn't become watery.
- Jicama: If you live near a Trader Joe's, save yourself some time by buying the precut jicama sticks in the produce section. If you don't have access to precut jicama, buy a whole one and peel it with a regular vegetable peeler before dicing.
- Green onions: Thinly slice a few stalks, using both the green and white sections.
- The dressing: Make a batch of my Cilantro Lime Dressing. I always make a double or triple batch of the dressing to keep it on hand for the week's salads and tacos.
Tips for making this shrimp, corn and tomato salad:
- Cooking the shrimp: If you've made any of my shrimp recipes, I'm going to sound like a broken record, but this point can not be emphasized enough...For all that is good and pure in this world, PLEASE do not overcook the shrimp. Okay, the world won't come crashing down, but you will end up with rubbery shrimp, which is at least on the top 10 list of things to avoid in life.
- So, how do you avoid overcooking the shrimp? Two tips: 1) When blanching standard large (31-35/pound) shrimp in boiling water, it won't take any more than 45 seconds to 1 minute for the shrimp to be done. Truly. 2) Prepare a bowl of ice water before placing the shrimp in the boiling water. As soon as the shrimp are cooked, drain the shrimp and water into a sieve or colander, then immediately plunge the shrimp into the ice water to stop it from cooking further.
- Corn options: I mentioned above what to do if using frozen corn. For fresh corn, you have a couple of options. 1) Cook the corn in boiling water until tender. 2) Alternatively, grill the corn for a lovely smoky flavor and charred kernels. For both options, let the corn cool before cutting the kernels off of the cobs to avoid burning your fingers.
Other healthy shrimp recipes:
Seared Shrimp Avocado Salad with Strawberries & Jicama {Cookin' Canuck}
Greek Grilled Shrimp Kabobs with Tomatoes {Cookin' Canuck}
Honey Lemon Shrimp with Veggies {Fit Men Cook}
Paleo Shrimp & Grits {40 Aprons}
Printable Recipe
Shrimp Corn Tomato Salad Recipe
Ingredients
- 1 pound large raw shrimp, peeled & tails removed
- 2 cups cooked corn kernels, fresh or frozen/defrosted
- 2 cups halved grape or cherry tomatoes
- 1 cup diced jicama
- 2 green onions, thinly sliced
- Juice of ½ lime
- ½ teaspoon kosher salt, or to taste
- ½ cup cilantro lime dressing
Instructions
- Bring a large saucepan of water to a boil over high heat. Salt the water generously. Prepare a large bowl of ice water.
- Add the shrimp to the water and boil until the shrimp are just cooked through, 45 seconds to 1 minute. Drain and immediately plunge the shrimp into the ice water to stop it from cooking further.
- In a large bowl, combine the cooked shrimp, corn, tomatoes, jicama and green onions. Toss to combine with the lime juice and salt.
- Either toss with the dressing, or serve the salad and drizzle with the dressing. Serve.
Notes
Nutrition
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Rosamonde Simone
Your recipe of shrimp corn tomato salad is looking so delicious. I love it. And I try it soon.
Lynn
Made this tonight as written except grilled the shrimp on skewers. It was delicious! A perfect summer meal on the deck with a margarita. Will definitely make again. Thanks for the recipe!
Sam Visser
I loved this recipe. This is a great salad.