Shrimp and Corn Salad recipe - ingredients, nutrition and when to eat it
This refreshing salad combines plump shrimp and sweet corn with crisp vegetables. It is especially good for a light summer lunch or a simple dinner.
Salads & light · 10 minutes to cook
Nutrition (per 305.3g serving): 279.9 kcal · protein 18.5g · carbohydrate 24.2g · fat 12.8g · sodium 89.8mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Shrimp becomes firm if overcooked, so remove it as soon as it changes color.
Tips: Pat the corn and vegetables thoroughly dry so the dressing does not become watery.
Tips: Toss just before serving to keep the lettuce crisp.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Shrimp — 80 g
- Corn — 70 g
- Lettuce — 80 g
- Red bell pepper — 50 g
- Mayonnaise — 1 Tbsp
- Lemon — 10 g
- Ground black pepper — 0.3 g