Servings
Font
Back
0.0 from 0 votes

Shrimp and Corn Salad

Shrimp and Corn Salad - Fresh corn and shrimp are the stars of this salad with a hint of Tex-Mex.

Prep Time
20 mins
Total Time
20 mins
Servings: 4 servings
Course: Salad
Cuisine: Tex-Mex

Ingredients

  • 2 ears corn kernals cut off
  • 12 oz cooked shrimp
  • 1 English cucumber halved lengthwise then cut into half-moons
  • 3 tomatoes cut into wedges
  • 3 scallions sliced
  • 1/3 cup ranch dressing
  • 2 tablespoons fresh lime juice
  • 2 romaine hearts torn into bite sized pieces
  • 3 cups crushed tortilla chips
  • 4 oz pepper jack cheese shredded

Instructions

    Cup of Yum
  1. In a large bowl, combine the corn, shrimp, cucumber, tomatoes, scallions, ranch and lime juice. Toss to combine.
  2. Add in the romaine, tortilla chips and cheese and toss again.

Notes

  • slightly adapted from Every Day with Rachael Ray June/July 2009