Shrimp and Corn Salad With Goat Cheese

We both got home from work late last night so wanted to make a nice easy dinner. When I went home for Mother's day last weekend, my parents gave me tons of lettuce from their new garden. To use it up, I found a great shrimp salad recipe from our favorite magazine - Eating Well, of course. I made some shortcuts from the original (like using pre-cooked shrimp and canned corn) and it still turned out great. You can find the original here. We served it with some fresh ciabatta bread and olive oil/balsamic dipping sauce.


  • 1/2 head lettuce lettuce
  • 1 handful fresh basil leaves, torn
  • 1/2 of a 15 oz. can white corn kernels
  • 1 1/2 cups cherry tomatoes or grape tomatoes, halved
  • 3 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons lemon juice
  • 1 1/2 tablespoons balsamic vinegar
  • 2 teaspoons grainy mustard
  • 1/4 teaspoon salt, divided
  • 1 pound frozen, cooked shrimp
  • Freshly ground pepper to taste
  • 1/4 cup goat cheese


  1. Set shrimp out to thaw.
  2. Combine lettuce, basil, corn and tomatoes in a large bowl. Whisk oil, lemon juice, vinegar, mustard and salt in a small bowl.
  3. Once shrimp is thawed, add to the lettuce mixture.
  4. Whisk the dressing again and drizzle over the salad; toss to coat. Grind pepper over the salad and sprinkle with cheese.


Leslie said...

A fresh quick salad!!!

Heather said...

this sounds delicious! i am definitely trying it. i might add black beans. mmm :)

Sam Hoffer / My Carolina Kitchen said...

Great looking salad. We love shrimp too. It's so nice that you cook together. Nice post neighbor (I live in NC also).

Unknown said...

This looks so tasty and perfect for summer! :)

Chef E said...

Hands down that is just the best sounding and looking salad! Fresh and I want one now :(

Sara said...

WOW, this sounds so amazing! Yum. :) All the ingredients sound so yummy.

test it comm said...

I like the use of the shrimp in a salad!

Post a Comment

previous next previous