Tomato Corn Shrimp Salad Recipe

A vibrant Tomato Corn Shrimp Salad is presented in a bowl, featuring plump shrimp, juicy cherry tomatoes, sweet corn, and fresh herbs, accompanied by two wooden spoons. A small bowl of pesto and a white napkin are placed nearby.

Tomato Corn Shrimp Salad Recipe

This tomato corn shrimp salad is a quick and flavorful summer recipe made with juicy shrimp, sweet corn and tomatoes, pesto, lemon juice, and fresh herbs. Ready in just 20 minutes, it's the perfect light dinner or easy side dish.

Prep Time20

Total Time20

Course: Fish + Seafood, Salads, Side Dishes

Cuisine: American

Keyword: tomato corn shrimp salad

Servings: servings

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

Storage - Store the leftover salad in the fridge for 3-4 days in an airtight container. If needed, freshed it up with a dollop of pesto and squeeze of fresh lemon juice.

Nutrition