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This tomato corn shrimp salad is an easy summer salad that takes 20 minutes or less to make and you only need 7 ingredients! Juicy shrimp, sweet corn, and tomatoes are tossed together in basil pesto, lemon juice, and fresh herbs. Serve it as a side dish or a quick weeknight dinner.
Why You’ll Love This Tomato Corn Shrimp Salad
I’ve been making this tomato corn shrimp salad on repeat this summer. It’s my go-to lunch or dinner when I’m not in the mood to cook and I love that it uses seasonal summer produce! I already have a corn tomato salad, but I wanted to make a heartier salad with protein in it. I couldn’t resist using shrimp because they cook so quickly. You can also use pre-cooked frozen shrimp like I did.
Since I wanted this to be a salad you could prepare in 20-minutes or less with minimal prep, I skipped the homemade dressing and tossed it in basil pesto and fresh lemon juice. It’s so simple, but gives the corn salad big flavor! This is a great cold salad to serve at barbecues and picnics and pairs well with whatever you’re grilling. Stick with the pesto them and make these grilled pesto chicken skewers or pesto zucchini turkey burgers!
Tomato Corn Shrimp Salad Ingredients and Substitutions
Shrimp – Extra large shrimp are best for this salad. I find the bigger size is juicier and has better flavor. You can use fresh or frozen shrimp, be sure they are peeled and deveined.
Corn – Fresh corn or frozen corn can be used. If you use fresh corn try grilling it for extra flavor.
Tomatoes – Cherry tomatoes or grape tomatoes are best. They’re sweeter and you only need to cut them in half, less prep work!
Herbs – Basil and chives work perfectly here. Fresh basil is sweet, a little peppery and citrusy. It enhances the flavor of the basil pesto. Instead of onions I decided to use chives for a more delicate onion flavor. For a stronger onion flavor substitute with two green onions.
Pesto – Store bought or homemade pesto can be used. For simplicity I used a refrigerated store bought pesto, Gotham Greens. DeLallo makes a good jarred pesto.
Lemon – Fresh lemon juice adds a bright citrus flavor and a pop of acidity that balances the richness of the basil pesto. It also enhances the natural sweetness of the shrimp, corn, and tomatoes.
Tips for the Best Shrimp Salad
- Use pre-cooked shrimp to save time. If you want to cook the shrimp yourself you can skewer the shrimp and grill it at 400° F. Grill for 1 minute on the first side, then flip and grill another 1-2 minutes or until opaque and they have a loose “C” shape. If cooking on the stovetop, use a large non-stick skillet. Add some olive oil to the skillet then add in the shrimp and spread them into a single layer. Cook for 1 minute then flip them over and cook just until opaque. Cool before adding the shrimp to the salad.
- Use fresh lemon juice. Skip the bottled lemon juice, fresh has much better flavor.
- Use a good quality pesto. Pesto is the ingredient that gives this salad most of its flavor, so be sure to use pesto that has great flavor. I’ve listed the two brands I like in the ingredients section.
Easy Recipe Variations
Vegetarian and Vegan – Skip the shrimp to make the salad vegetarian and substitute with a dairy-free pesto to make it vegan. If you want the tomato corn salad to be heartier add crispy tofu, chickpeas, or cannellini beans.
Add extra vegetables – Red bell pepper, zucchini, and artichoke hearts would all be delicious vegetables to add in or substitute.
Use a different protein – Chicken, salmon, or steak would all work well with the pesto, tomatoes, and corn.
Make it spicy. For a spicy shrimp salad add in a pinch or two of crushed red pepper flakes.
What to Serve with Tomato Corn Shrimp Salad
I love to pair the salad with some sort of carbs to make it a balanced meal. Crusty bread, cornbread muffins, orzo with spinach and roasted red peppers, or a side of lemon dill rice all work well with the flavors of the salad.
If you’re serving it at a barbecue and need a few more side dishes to go along with it, try this potato salad, dill pickle pasta salad, and creamy pea salad.
How to Store Leftovers
The tomato shrimp salad will keep for 3-4 days in an airtight container in the fridge. I like to freshen up the leftovers with a dollop of pesto and squeeze of lemon juice.
The shrimp salad should not be frozen. Once shrimp have been defrosted they shouldn’t be frozen again.
Frequently Asked Questions
Can I use frozen shrimp?
Yes. I used pre-cooked frozen shrimp. Let it defrost in the fridge overnight. You can also raw frozen shrimp and cook it yourself.
Can I use canned or frozen corn?
I recommend using frozen corn instead of canned corn. Frozen corn has better flavor and doesn’t contain sodium like most canned corn does.
Can I make this shrimp salad ahead of time?
Yes. You can make the salad a day ahead of time, but wait to add the fresh herbs just before serving so they don’t brown. Be sure to give the salad a good stir before serving and taste it to see if it needs additional salt, lemon juice, or pesto.
Tomato Corn Shrimp Salad Recipe
Ingredients
- 1 pound cooked shrimp cut in half
- 3 cups corn fresh or frozen
- 2 cups cherry tomatoes halved
- 2 tablespoons chopped chives
- 2 tablespoons chopped basil
- 3 tablespoons pesto
- 1 lemon juiced
- 1/2 teaspoon fine kosher salt or to taste
- Black pepper to taste
Instructions
- Add the shrimp, tomatoes, corn, basil, and chives to a salad bowl.
- Add in the pesto, salt and pepper, and squeeze in the lemon juice. Stir everything together until it's coated in the pesto. Taste for seasoning and add additional pesto or lemon juice if needed. Serve or cover and refrigerate until ready to serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Corn and Tomato Recipes
If you make this Tomato Corn Shrimp Salad, please leave a comment and/or give this recipe a rating! I love hearing from you and do my best to respond to your comments. And if you’re on Instagram tag @reciperunner so I can see your beautiful creations!
