Salad of shrimp olives corn. Salad with corn and shrimps

How to cook a salad with shrimp, cucumber and corn

It is best to buy shrimp for salad not peeled - it will not be difficult to cook them, and their taste will be much fresher and juicier. Frozen shrimp should be boiled in salted water until cooked for 5-7 minutes, cool and peel.

Corn can be taken canned, but it is best to cook the cob yourself. Peel and pour fresh corn with water, after boiling, cook for 15-20 minutes. You can do the same with frozen corn. Cool the cobs and cut off the grains with a knife. If you are using canned food, be sure to drain the brine, then rinse with hot water.

Salad with shrimp, cucumber and corn will be more satisfying and delicate in taste if you add a boiled egg to it. Chicken or quail eggs add water, salt and cook for 5-6 minutes. Cool under running water and peel.

Add to egg, corn and shrimp salad fresh cucumber. Cucumber can be cut arbitrarily - into rings or cubes, as desired.

Boil the rice until cooked - try not to overcook, so that the rice is crumbly, add a little to the water vegetable oil.

Mix warm rice with shrimp and vegetables, season with mayonnaise and garnish with herbs.

You can serve rice separately, then you will get a wonderful independent treat with a side dish.

Salad with shrimp, rice and corn served to the table. Enjoy your meal!

Shrimp are marine crustaceans. Many of their species are the object of commercial fishing. Shrimp meat is tender, slightly sweet. Very often, shrimp have a quite budgetary cost and are available to many consumers. In addition, for delicious salads does not require a large number of shrimp, most recipes provide for the addition of shrimp in the amount of 300 - 500 g.

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

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

• boiled and 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 there is time, then they should be put in a colander or sieve, put everything in a suitable container and placed on the bottom 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 put it in warm water.
• If the shrimp are large, then they are cut into pieces, small bellies are left whole. Put the prepared shrimp meat in a salad bowl.
• Open the corn and drain the water from the jar. Pour the grains into a salad bowl.
• Boil the 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 1-2 cloves of garlic.
• Grate the cheese and put it in a salad bowl.
• Dress the salad with mayonnaise and sprinkle with dill. Salad with shrimp meat, cheese and corn is ready.

Related video:

Salad with shrimps, corn, tomatoes

For the 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 boiled-frozen shrimp meat is ready to eat immediately after defrosting, the salad will be tastier 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 meat of marine crustaceans for 6-7 minutes. Remove from heat and hold the shrimp in the hot broth for another 10 minutes, then drain them in a colander and cool. Put the shrimp in a salad bowl.
• Wash the tomatoes and cut them into cubes, put the pieces in a salad bowl.
• Wash the lettuce and tear the leaves with your hands directly into the salad bowl.
• Drain the corn in a colander. When the juice drains, move the grain into a salad bowl.
• Finely chop the onion and add it to the rest of the products.
• Pepper the salad to taste and add salt to taste, mix everything well.
• Pour lemon juice into the oil and dress the salad. Garnish the top with parsley and serve.

Related video:

Salad with cabbage, corn, shrimp, 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 the chili pepper, remove the seeds and finely chop it. Its quantity is determined by personal taste.
• Chop the greens very finely.
• Combine sour cream with mayonnaise, add pepper and herbs. Set the filling aside for a while.
• Finely chop the cabbage and mash it a little. Place in a suitable salad bowl.
• Let the shrimp thaw in advance and transfer them to the cabbage.
• Remove the seeds from the pepper and cut it into thin strips, transfer to a salad bowl.
• Pour half a can of canned corn without liquid into a salad bowl.
• Add salt to taste, mix everything and lay out the dressing. Toss the salad again and serve.

Salad with avocado, shrimp, corn

For the 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 shrimp on the bottom shelf of the refrigerator or in another convenient way. It is important to remember that crustacean meat should not be thawed in a microwave oven. This method of defrosting can spoil the taste. tender meat shrimp. Large shrimp can be cut, and small ones can be left whole. Put the 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 pit of an avocado may contain toxic substances, they should not be used for human consumption or fed to pets.
• Drain the liquid from the canned corn and pour the grain into a salad bowl.
• Clean the eggs. Cut them into narrow slices and send to the rest of the products.
• Chop the dill and pour the greens into a salad bowl.
• Add pepper to taste and spread mayonnaise.

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

step by step recipe with photo

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

Ingredients

• 150 g canned corn
• 150 g boiled 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

Cooking

1. Prepare everything the right ingredients. It is best to take a long rice and boil it in advance in salted water, then rinse it so that it does not stick together. Drain excess water by transferring the rice to a colander or sieve. Use a can opener to open a can of canned corn. Shrimps 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 rice. In general, in this salad, all the ingredients are perfectly combined with each other.

4. Wash a fresh cucumber, cut off both sides and check for bitterness. Then cut it into small cubes or straws, pour into a salad bowl.

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

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

A salad with shrimp and corn was not cooked except by a lazy or a vegan, because his recipe has long spread around the globe, overgrown with alternative variations and various additives to the main ingredients. Of its advantages, one can single out relative lightness when compared with meat salads, as well as the ability to experiment with products, which this article shows in more detail.

The most common recipe

Salad with shrimp, corn and mayonnaise has long become an ordinary regular at festive feasts, along with Russian salad, herring under a fur coat and mashed potatoes. It is prepared corny, but has an interesting taste due to a 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. Next, 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", perhaps due to the fact that they use inexpensive crab sticks instead of shrimp, which are more accessible to a wide range of people with an average income. Its energy value is above average - 240 calories per hundred grams, so losing weight ladies use it extremely rarely in their diet.

Without mayonnaise

Also, a salad with shrimp and corn can be prepared without a high-calorie sauce, using a 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 sweet onion and bell pepper;
• small bundle fresh lettuce;
• a few sprigs of parsley and dill.

Onions and peppers are chopped into thin strips, tomatoes - in small cubes, and shrimps are used whole (of course, peeled of heads and chitin). Canned corn is separated from the marinade and added to a common dish.

We tear the salad into pieces of medium size, and the rest of the greens, on the contrary, finely chop and add to the dish. Lightly mix the salad and pour over the dressing, which is prepared in this way:

• 2 tbsp. spoons of good olive oil mixed with 0.5 tbsp. spoons of balsamic vinegar and two cloves of garlic, crushed in a mortar.
• Add a mixture of herbs to your taste (oregano, basil, thyme) and a pinch of salt. Lightly beat 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 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, shrimp are usually boiled, and squid should be cut into small pieces and fried for 2 tbsp. spoons of olive oil, using a well-heated 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 to the salad hard cheese, grated with large holes and about three tablespoons of mayonnaise. Mix everything and serve immediately.

Cucumber Cocktail Salad

Another version of the salad, featuring a fresh cucumber, sometimes replaced with a tomato, which makes the dish more juicy and lighter in taste. The peculiarity of the 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. Amount of required ingredients:

• 400 grams of canned corn;
• 500 grams 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 lettuce;
• 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 pretty rosette, while pressing it against the wall to make room for cutting.

Next, we place crab sticks on the bottom, then a small layer of mayonnaise, on top of which corn is placed, mayonnaise again, then cucumber, a thin layer of mayonnaise, eggs, another mayonnaise layer and a hill of shrimp on top of everything. Salad with corn and cucumber in this interpretation looks very festive, so it is often used for buffet tables.

With crab sticks

A similar salad can be prepared if you completely replace the cucumber and corn with crab sticks: then the shrimp salad will become more dietary, especially if you add chopped tomato to it at the rate of 1 pc. 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, shrimp and garlic. Eggs and mayonnaise also affect the subtle processes of the body, giving strength for love exploits.

with pineapple

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

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

We clean the boiled shrimps and cut them into two parts, cut the pineapple into small cubes, and clean 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 if necessary. We fill the salad and mix it slightly, arrange it in portioned salad bowls or glasses for salad cocktails. The taste of this dish will be spicy in an adult way, and if you serve it in combination with good wine, success at a banquet is guaranteed!

Instead of shrimp - crab sticks

If for some reason shrimp are not available to you, then you can replace them with simpler crab sticks, in which case the salad with shrimp and corn will take on a new face and taste due to the new ingredient: one large smoked leg cut into small cubes, add to it 200 grams of crab sticks, chopped in the same way and one can of canned corn, from which the liquid should first be drained.

Season with mayonnaise to taste and at the very end add one pack of small crackers, you can with the aroma of bacon or ham. Let the salad brew for no more than ten minutes, garnish with slices of avocado and cucumber and serve immediately. This option is very fond of the younger generation, either for its conciseness, or for a cheerful crunch.

Shrimps are inhabitants of the seas, which are not only very tasty, but also healthy. Cooking them is quite simple and according to the strength of every housewife. Their only drawback is that they are small and there are always few of them. Corn is rarely added to salads in the usual boiled form. More often, its canned version is used. Salad with shrimp and corn is very healthy, although, at first glance, the products are not very compatible.

Shrimps are always used boiled. They are boiled in water with a little salt added. You can also add spices or vinegar, but only if the recipe calls for it. does not require special preparation. The only thing that is needed is to drain the brine in which it was stored. The shrimp and corn salad can have 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 cleaned after they have cooled slightly. 2 tomatoes washed and cut into small cubes (slices of different shapes can be used). 200 g ham cut into strips. 2 lettuce leaves 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 salad bowl, which is obtained by mixing all the ingredients, adding a can of corn and seasoning with mayonnaise. If necessary, you can salt a little.

Shrimp and corn salad dressed 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 garnished with lemon slices, which, moreover, can add some piquancy to the taste of this dish.

Salad with corn and tomatoes dressed with olive oil

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

Salad with shrimps and vegetables dressed with tomato juice

450 g of shrimp are boiled in water with the addition of salt and 3% vinegar (1 tablespoon). After that, they are cooled and cleaned. 250 g of cauliflower is boiled in salt water, and then disassembled, separating small inflorescences. 3 medium-sized tomatoes cut into slices. 1 piece onion should 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 chopped parsley. Salad with shrimp and vegetables, prepared according to this recipe, can be decorated with basil. As a vegetable oil, you can use both olive and sunflower. it is better to take natural, do not use diluted tomato paste, because her taste is a little different. Tomatoes are better to use hard varieties, because. soft and overripe, when cut and roasted, they will expire with juice.

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