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Shrimp and Corn Salad

A delicious and easy salad loaded with seasoned shrimp, corn, tomatoes and an easy and flavorful salad dressing! This one will instantly become part of your mealtime rotation!

Shrimp and Corn Salad

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I live in the Lowcountry of South Carolina where fresh, local shrimp is plentiful. You can easily make this salad with frozen shrimp too! It’s zesty, full of flavor, loaded with protein, and super simple to make for a quick lunch or dinner.

Every time I cook shrimp, I always ask myself why I don’t make it more often. It’s truly so fast (2-minutes per side of the shrimp) and you can season it to your heart’s desire. I can’t wait to make this salad again and again, it’s SO good!

Shrimp and Corn Salad Ingredient Notes

SHRIMP: Frozen, fresh, whatever you can find! If using frozen, just make sure to thaw them properly before cooking. I used medium shrimp but large are fine too. I typically like to use tail-off for easier eating. I use either Old Bay or Cajun seasoning to season the shrimp.

CORN: Again, this is a super simple salad so you can use fresh corn on the cob, frozen or canned. Have extra time? Grill your corn for a boost of extra flavor!

TOMATO: I love to use cherry tomatoes for this salad, but you could easily chop up a larger tomato too.

LETTUCE: Use what you like! I typically have a romaine or butter lettuce, but you could use iceberg or a peppery arugula too.

DRESSING: The dressing for this shrimp and corn salad is so super simple. It’s a combination of olive oil, lime juice, minced garlic, honey, salt and pepper! It is *SO GOOD*.

CILANTRO: Toss in about 1/4 cup of chopped cilantro and toss for the perfect finishing touch!

Shrimp and Corn Salad

Here are a few recipe tips and substitution ideas for this salad.

Seasoning Variations: Try different seasonings like lemon pepper, garlic powder, or smoked paprika for a unique twist.

Grill Option: If you prefer grilled shrimp, you can marinate them with the seasoning and olive oil, then grill until cooked through. You can also grill the corn too!

Extra Crunch: Add sliced radishes, bell peppers, or cucumbers for extra crunch and color.

Protein Boost: Include black beans or chickpeas for additional protein and fiber.

Spicy Kick: Add a finely diced jalapeño or a dash of hot sauce to the salad dressing for some heat. Or you can add some red pepper flakes to the shrimp while they’re cooking.

Cheese Addition: Crumbled feta or cotija cheese would be tasty additions!

Can you make this Shrimp & Corn Salad in advance?

Make Ahead: Prepare the salad components and dressing ahead of time, then toss together with the shrimp just before serving.

Leftover Use: Leftover shrimp can be used in tacos, wraps, or as a topping for rice bowls.

Dressing Storage: Store any extra dressing in an airtight container in the refrigerator for up to a week. Shake well before using again! This is a delicious salad dressing on so many salads, it’s a personal favorite!

I hope you love this salad as much as I do, especially in the summer months! Also try my Mexican Street Corn Pasta Salad, Classic Chicken Salad, and Grilled Peach Salad!

Shrimp and Corn Salad

Shrimp and Corn Salad

Author: Courtney
A fresh and flavorful salad loaded with seasoned shrimp, corn, tomatoes and a delicious dressing you will love!
No ratings yet
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Salad
Cuisine American
Servings 4 servings
Calories 323 kcal



  • 1 lb medium shrimp peeled, deveined and tail-off
  • 2 tsp Old Bay Seasoning or cajun seasoning
  • 2 tbsp extra virgin olive oil

Salad Components

  • 2 cups cooked corn
  • 4 cups lettuce chopped
  • 1 cup cherry tomatoes chopped
  • 1/4 cup cilantro diced

Salad Dressing

  • 2 tbsp extra virgin olive oil
  • 2 tbsp lime juice
  • 1 clove garlic minced
  • 1 tsp honey
  • 1/2 tsp salt
  • 1/2 tsp black pepper


  • In a medium bowl, toss the shrimp with the Old Bay Seasoning (or cajun seasoning) until evenly coated.
  • Heat 2 tbsp of extra virgin olive oil in a large skillet over medium-high heat. Add the shrimp to the skillet in a single layer. Sauté the shrimp for about 2-3 minutes on each side, or until they are pink and opaque.
  • Remove the shrimp from the skillet and set aside.
  • In a large bowl, combine the cooked corn, chopped lettuce, chopped cherry tomatoes, and diced cilantro.
  • In a small bowl, whisk together 2 tbsp of extra virgin olive oil, lime juice, minced garlic, honey, salt, and black pepper until well combined. Drizzle the salad dressing over the salad components and toss gently to coat.
  • Add the sautéed shrimp on top of the salad. Enjoy!
Calories: 323kcalCarbohydrates: 23gProtein: 27gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.01gCholesterol: 183mgSodium: 439mgPotassium: 678mgFiber: 3gSugar: 7gVitamin A: 845IUVitamin C: 18mgCalcium: 107mgIron: 2mg
Did you make this? Let us know how it was! 🙂

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