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Cilantro Lime Shrimp Corn Salad

Delicious corn salad made with shrimp, sweet bell peppers, shallots and fresh cilantro lime flavors throughout. 

Course Side Dish
Cuisine American
Keyword cold salad, corn salad, shrimp, side dish
Prep Time 20 minutes
Cook Time 15 minutes
Refrigerate 1 hour
Total Time 35 minutes
Servings 6
Calories 208 kcal

Ingredients

  • 1 lb shrimp
  • 4 large corn on a cob
  • 1 bell pepper
  • 1 large shallot (or 2 small ones)
  • 1/4 cup green onion diced
  • 3 tbsp minced cilantro
  • 1 lime ZEST and juice
  • 1 lime juice
  • 3 tbsp olive oil
  • 1/2 tsp chipotle chili powder more or less according to personal taste
  • 3 limes for cooking shrimp and corn
  • 2 tbsp minced cilantro for cooking shrimp and corn
  • Salt
US Customary - Metric

Instructions

  1. Fill a medium pot with water about 1/2 way and start heating over medium-high heat. (Pot should be big enough to fit all the corn cob halves.)

  2. Take husks off the corn and cut the cobs in half. (It will just fit onto the pot easier.)


  3. Once the water starts to simmer, add about a tablespoon of salt and 2 tablespoons of cilantro. Cut 3 limes in half and squeeze out the juice into the pot. Place the squeezed lime halves into the pot as well. Mix. 

  4. Add corn to the simmering water and cook until corn is done. This will take 10-12 minutes. 

  5. While corn is cooking, clean out the shrimp. 

  6. Once corn is done, use tongues to take corn cobs out and set them on a cutting board to cool. 

  7. Add shrimp to the same pot and cook until they turn pink and opaque. This will take about 2-4 minutes, depending on the size of shrimp. (If you're cooking shrimp in shells, it will take a couple of minutes longer.)

  8. Take cooked shrimp out of the pot and let them cool.

  9. Cut corn kernels off the cobs and add corn to the mixing bowl. 

  10. Chop cooked shrimp and add it to the mixing bowl as well. 

  11. Dice bell pepper and shallot and add them to the mixing bowl.

  12. Add green onion, lime zest, lime juice, olive oil, some salt, and chili powder to the mixing bowl and mix everything well. 

  13. Transfer into a container with a lid and refrigerate. Keep refrigerated until ready to serve. 

Recipe Notes

All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have a slight variation.

Nutrition Facts
Cilantro Lime Shrimp Corn Salad
Amount Per Serving
Calories 208 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Cholesterol 190mg63%
Sodium 600mg26%
Potassium 150mg4%
Carbohydrates 16g5%
Fiber 1g4%
Sugar 3g3%
Protein 18g36%
Vitamin A 730IU15%
Vitamin C 36.1mg44%
Calcium 120mg12%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.